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.