Goto made is hearty, tasty, and perfect for cold weather. Made with glutinous rice, beef tripe, and ginger, this Filipino-style congee makes a filling midday snack or light meal. A delicious way to warm up!
Goto is one of the many variants of Filipino congee or locally known as lugaw. This rice porridge is a delicious one-bowl meal made with glutinous rice, beef trip, and ginger-based broth.
It’s usually topped with fried garlic bits and green onions, as well as generous drizzles of freshly squeezed calamansi juice.
Cooking with tripe or any innards for that matter can be daunting for the uninitiated. The barnyard odor is understandably off-putting to most but prepared right, tripe can prove to be a versatile ingredient.
It’s cheap, nutritious, and its chewy yet velvety texture makes it a delightful addition to various dishes such as soups, stews, and stir-fries. With dressed tripe readily available in most supermarkets, preparing this cut of meat has never been easier.
- The readiness of the tripe depends on how well it’s been cleaned at the butcher shop. Bleached tripe, for example, is usually soaked in chlorine (accounting for the white color) to kill bacteria naturally found in the animal’s digestive tract. Although the cleanest, it requires extensive rinsing to remove the chemical’s aftertaste.
- Soak the tripe overnight in cold water and vigorously rub with salt to rid of any grit or partially-digested food particles.
- Blanch the tripe in salted water to dispel foul smells and tastes that may otherwise seep into the final broth.
- Add a couple of beef bones along with the tripe to give the broth more depth and body.
- Simmer the tripe with aromatics such as garlic, onions, peppercorns, and ginger. Not only does ginger tame the tripe’s funky smell but by the time the goto is pulled together, the broth is already nicely infused with all the necessary flavors.
- Although I use regular long grain rice in my arroz caldo, I prefer glutinous rice in goto. This sticky variety results in a porridge that’s more thick and creamy.
How to serve
- This rice and beef tripe gruel is traditionally served as a midday snack or light meal.
- Garnish with toasted garlic, scallions, and hardboiled egg on top. Serve with fish sauce and calamansi or lemon on the side to enhance flavors.
- Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a pot over medium heat until completely warmed through, stirring regularly to prevent from sticking on the bottom. Add more water or broth as needed to loosen the consistency.
For more rice porridge recipes, check out chicken rice congee and arroz caldo with chicken feet.
Goto made with glutinous rice, beef tripe, and ginger is a Filipino-style congee usually enjoyed as midday snack or light meal. It’s delicious, filling, and perfect for cold weather.
For the Tripe
- 1 pound beef tripe
- rock salt
- 3 pieces beef bones
- 8 cups water
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 1 thumb-size ginger, cut into half and pounded
- 1/2 teaspoon peppercorns
For the Goto
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- 2 thumb-size ginger, peeled and julienned
- 1 tablespoon fish sauce
- 1 cup glutinous rice
- 7 cups broth, reserved from cooking the tripe
- salt and pepper to taste
- fried garlic bits
- green onions, chopped
- calamansi,, sliced
In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well.
Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times.
In a large pot over medium heat, combine 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot.
In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil over medium heat, skimming scum that floats on top.
When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover, and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to maintain about 7 cups.
Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics.
Allow tripe to cool to touch and slice into 1/2-inch thick x 2-inch long strips.
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
Add tripe and cook, stirring occasionally, for about 3 to 5 minutes.
Add fish sauce and continue to cook for 1 to 2 minutes.
Add rice and cook, stirring regularly, for about 2 to 3 minutes. e.
Add broth and bring to a boil, skimming any foam that may float on top. Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst.
Season with salt and pepper to taste.
Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi.