2/14/22, 7:33 PM Goto (Filipino Beef Tripe and Rice Congee) - Kawaling PInoy

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By: Lalaine Manalo

Posted: 11/09/2020 Updated: 11/10/2020

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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!

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Goto

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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.

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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.

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Cooking tips
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.

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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.

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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.

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Storage instructions
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.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on
Facebook and Instagram!

4 from 3 votes

Goto
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.
 Prep Time: 12 hrs Cook Time: 5 hrs Total Time: 17 hrs  Author: Lalaine Manalo
 Course: Snack, Soup

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– 6 + Servings

Ingredients
For the Tripe
1 pound beef tripe
rock salt
3 pieces beef bones
8 cups water
salt
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
Toppings
fried garlic bits
green onions, chopped
calamansi,, sliced

US Customary Metric

Instructions
1 In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator
overnight. The next day, drain well.
2 G l
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2 Generously apply salt on tripe and vigorously rub on surfaces. Rinse well
under cold, running water, and repeat for about 2 or 3 times.
3 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.
4 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.
5 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.
6 Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and
discard bones and aromatics.
7 Allow tripe to cool to touch and slice into 1/2-inch thick x 2-inch long strips.
8 In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook
until softened.
9 Add tripe and cook, stirring occasionally, for about 3 to 5 minutes.
10 Add fish sauce and continue to cook for 1 to 2 minutes.
11 Add rice and cook, stirring regularly, for about 2 to 3 minutes. e.
12 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.
13 Season with salt and pepper to taste.
14 Ladle congee into serving bowls and garnish with chopped onions and fried
garlic bits. Serve hot with calamansi.

Video

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Nutrition Information
Calories: 353kcal, Carbohydrates: 31g, Protein: 16g, Fat: 18g, Saturated Fat: 6g,
Cholesterol: 54mg, Sodium: 2632mg, Potassium: 318mg, Fiber: 2g, Sugar: 2g,
Vitamin C: 4mg, Calcium: 43mg, Iron: 2mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition
data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other
online calculators.”

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About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino
and Asian recipes. Make sure to browse around and pick a favorite dish or
two. Happy cooking! Read More

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Psych
Posted on 4/15/20 at 8:43 pm

Iba sa mama ko kase aabot ng 3-4 na araw hindi pa panis yung biko nya. Napapanis
kasi biko pag hindi pa brown2 yung sauce nyo sa last na gata nyo. Kung ganyan
kadali nyo nilalagay yung pilit(malagkit na bigas) di aabutin nga 1 or dalawang araw
yan, panis na kaagad.
Reply

cheffy
Posted on 11/13/15 at 3:30 pm

Thank you so much!!! I was really looking for something like your website and you
solved my daily dillema at home…I printed your recipes so I can just scan and tell
helper on what to cook!!! I love you!
Reply

Lalaine
Posted on 11/16/15 at 8:38 am

Thanks, Cheffy. I am so glad you find the recipes useful in planning your
family meals 🙂
Reply

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Welcome!
My name is Lalaine and welcome to Kawaling Pinoy. Here you’ll find
hundreds of delicious Filipino and Asian recipes. Make sure to browse
around and pick a favorite dish or two. Happy cooking!
READ MORE

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