Goto is a type of rice porridge or congee that uses ox tripe as one of the major ingredients. This has a similar consistency with Arroz Caldo and Lugaw; cooking procedure and most of the ingredients are also comparable.
This can be considered either as a breakfast food or a heavy snack. Usually served hot, this food is commonly consumed early in the morning to break hunger brought about by several hours of deprivation. As an afternoon snack, eating Goto bring back the consumed energy helping you to get back on track. This is also a good midnight snack for hard workers who spent the whole day at work and even party goers who had too much beer or hard liquor. There is nothing like a hot bowl of Goto paired with tokwa’t baboy to sober you up.
It is recommended to tenderize the ox tripe to bring out the desired texture. I usually cook it in a pressure cooker for 30 minutes to achieve the texture that I want. If time is not a big factor for you, the conventional method of slow cooking still works best. Use a slow cooker or cook it in a stovetop in low heat for several hours until the tripe becomes soft and gooey. As for the spices, feel free to use onion powder and garlic powder to boost the flavor. Salt can also be used as a replacement for fish sauce.
Try this Filipino Goto recipe. Let me know what you think.
- Serves: 6
- Serving size: 6
- 1 ½ lbs ox tripe, cut into serving pieces
- 1 cup uncooked rice
- 17 ounces water (about 500 ml)
- 17 ounces beef stock (about 500 ml) or 1 piece beef cube (bouillon) diluted in 17 ounces of water
- 2 tablespoons fish sauce
- 1 teaspoon garlic, minced
- ½ teaspoon ground black pepper
- 1 cup onion, minced
- 4 pieces hard boiled eggs
- 1 cup scallions (green onions), minced
- 2 knobs ginger, julienned
- 1 tablespoon safflower (kasubha)
- 1 piece lemon or 4 pieces calamansi
- ¾ cup chicharon (pork rinds), crushed
- 2 tablespoons cooking oil
- In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
- Dash-in some ground black pepper
- Add the ox tripe and cook for 2 minutes
- Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results)
- Add the uncooked rice and stir
- Pour-in the beef broth and bring to a boil.
- Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed
- Put-in the hard boiled eggs then stir.
- Add the safflower for additional color and aroma.
- Serve hot with minced green onions, crushed chicharon, and lemon. Share and Enjoy!
Watch the cooking video: