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.
Goto Recipe (Rice Porridge)
Ingredients
- 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
- 1/2 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
Instructions
- 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!
Nutrition
cielo says
yummy…i love goto so much especially with tokwa and baboy 🙂
thanks for sharing…all the best panlasang pinoy…
lily says
dna poh huhugasan ung bigas?
Aren says
It’s better to use the cooked one already or kanin lamig if you have, but if you need to use the bigas then ofcours you have to wash it first as usual 🙂
MindanaoBabe says
wow oks na ks to para sa may lagnat:) kuya request po Kikiam….thanks
khristian says
wow you made it sound so easy! im excited to follow your recipe but im not sure dapat ba malagkit na bigas? or okay lang ung regular jasmine rice?
either way
keep up the good work!
ymmy!!!
Panlasang Pinoy says
I used Jasmine rice for this recipe and it turned out nice.
khristian says
thanks ill use the jasmine rice instead im following you on tweeter as well just looking at your recipes i already want to go home ;p you are truly blessed!, i always believe that cooking is a talent and few has it! congratulations!
Momsie says
Thanks for the yummy recipe,Pinoy na Pinoy sa panlasa~Happy Easter!
Panlasang Pinoy says
Happy Easter too, Momsie!
Francis Enriquez says
Lami Kaayo! Nice…
rinz manuel says
Yummy!!!I’ll try this on the weekend!!!Thank you for sharing!!!Would you please feature as well the ramen soup?like the one in japanese style?Thank you so much!!!
augzh says
Thanks for the video.. Appreciate all the effort to help others.
Is it possible for you to add yield portions on your recipes?
So it is easier for us to multiply or subtract ingredients as the required servings increases or decreases?
Again, thank you very much.
MERLYN MALAYO KEEFER says
all the featured food are awesome. makes ma hungry just by looking at it.THANK YOU.
Allan Subic says
May cook book po ba ang Panlasang Pinoy?
jun alejo says
Wow this is my favorite food!, Ill definitely try this recipe..thanks Sir Vanjo
mylene says
so favorite w/ the whole thumps up thanks for it
jhune obias says
Thank you for creating , Panlasang Pinoy , this is the best cooking site I have ever followed , defeating all the other cooking shows that have been created. Your site maintains and keeps the culture of Filipino cooking alive for all to experience and taste how good Filipni cooking is. Keep it up and God bless!!
aileen says
thanks for this yummy recipe… I’ll try this for my family. I’ll sure they will love it!
april says
can i ask what could be the subtitute for kasubha? pls help
John Pesa says
Thanks..I tried it and it was very nice
Donnie Ray says
Good for how many servings po itong Goto Recipe niyo Sir? Thanks and God bless..
jun banania says
I am a goto adick since I’ve tasted it in food cart in cavite. I’ve looked for the recipes of these but i cant follow. thanks to panlasang pinoy, because of your video now i can cooked it with step by step.
melinda says
I tried the recipe its really yummy! cheers
bernadeth noblejaas says
..uhmmm..it looks so nice!! matry nga d2 sa bhay..please share more recipes po chef vanjo:)
angelovesweety says
kuya it isnice to see this site it is nice to see how to cook goto coz i hv store n i cook fod for snack n plan this sch opening breakfast maybe i try this one n u did all the cooking in simple way that can be easily understand , thanks and god bless