Goto – Filipino Beef Tripe Rice Porridge
Filipino goto has been my go-to fix when rainy days hit and I’m craving something warm. You ever get stuck indoors with a storm raging outside, feeling homesick for your childhood snacks? Yeah, that vibe. Or maybe you’re hunting for a hearty meal because cereal just doesn’t cut it anymore (been there). I wanted to spill everything I know about this classic Filipino beef tripe rice porridge–including the awkward bits, like if you’ve got kids who turn their noses up at anything “soup-like.” If you’re curious about more traditional Pinoy foods, check out this classic Filipino goto beef tripe rice porridge recipe or peek at some healthy Filipino recipes to round out your menu.
What is goto?
Sometimes it feels like everyone’s got their own version of goto. Basically, it’s a rice porridge, similar-ish to congee, but with a Filipino spin. And the magic ingredient? Beef tripe. I know, sounds intense to some folks, right? But it’s super tasty when prepped right. You get this creamy mix of sticky rice and ultra-tender tripe floating in rich, gingery broth. Goto is not only a breakfast favorite, it’s also a legit late-night snack—especially after a big night out (IYKYK).
It’s pretty simple, really. Just a handful of basic ingredients, but the flavors take you straight to Manila, or maybe your Lola’s kitchen, if you’re lucky. What makes it different from plain lugaw is the meat. And the toppings? We’ll get to those toppers. My mom used to serve mine loaded with a squeeze of calamansi and a hefty sprinkle of toasted garlic. If you’ve never had Filipino goto before, you’re missing out on a five-star comfort hug in a bowl.
“Tried making goto for my kids and it’s now their ‘rainy day’ favorite… I love how simple it is, and the beef tripe adds *so* much flavor when cooked right!” — Jessica, Actual Pinoy Mom
Preparing beef tripe
Okay, let’s be real. Beef tripe can be intimidating the first time you try it. It’s not just toss-it-in-the-pot ready. You have to clean it, scrub it under running water, and yes—it does have a bit of smell right out of the package. (Don’t panic, this is normal. You’re halfway to greatness.) If you can get pre-cleaned tripe from the Asian store—lucky you, saves you like ten minutes and some elbow grease.
I usually pre-boil the tripe for about ten minutes, then drain, rinse, and cut it up into bite-sized bits. Be patient, because if you rush it, you’ll end up with rubbery chunks (nobody wants that). Simmer it again in clean water for at least an hour or two. The trick is: low heat and extra time. That’s how you get your tripe melt-in-your-mouth good. By the time it’s ready, even tripe skeptics come around. Promise.
Cooking rice porridge
The rice is the backbone of any Filipino goto. Don’t try to get fancy with the rice—plain white rice works best. Some people use a mix of regular and glutinous rice for that extra creamy vibe (optional… but highly recommend).
Start by sautéing garlic and onions in a big pot—use more garlic than you think, trust me. Toss in a knob of ginger while you’re at it. Then add your rice (uncooked), and stir-fry it for a couple of minutes. Pour in plenty of beef broth or water. Don’t worry if it looks like too much water at first—the rice soaks it all up and thickens as it cooks.
Simmer on low, give it a stir every now and then (keeps it from sticking to the bottom). The whole thing will look soupy at first, then get that luscious, creamy texture. Takes about 30-40 minutes. If it starts to look like cement, just splash in some hot water and keep going. (I accidentally made “goto rice cakes” once by forgetting to stir—don’t repeat my mistake!)
Seasoning with ginger
No joke, ginger is absolutely vital in Filipino goto. Skip it and you’ll notice. The ginger sorts out any gamey taste from the beef tripe, and just brings this punchy, warm flavor. I usually add big slices at the start, then fish ‘em out later—so people don’t end up chewing bark.
You can go overboard with ginger and no one will complain. Sometimes I even add a little extra grated ginger near the end for freshness. You want that zing. My friend once tried making goto without ginger and, not gonna lie, it turned out… bland at best. Keep ginger stocked, always.
Adding toppings
Once your goto is all creamy and dreamy, let’s talk toppings—this is where you can really customize. I’m all for multiple toppings. Our family never agrees on just one. Sometimes it’s a little chaotic, but delicious chaotic.
Simple toppings I love:
- Chopped green onions (extra crunch, can’t skip)
- Crispy fried garlic (buy pre-made if you must, but homemade is next-level)
- Sliced hard-boiled egg (very classic; makes it feel “complete”)
- Crushed chicharrón or pork floss (for the grownups)
Maybe even a squeeze of calamansi or lemon, or a little fish sauce if you like salty flavors. Some folks like chili oil for a kick. It’s your bowl, make it wild. Or plain and simple.
Serving hot
Filipino goto tastes way better the second it’s poured straight from the pot, hot and steamy. Put it in wide bowls so you can load up on toppings. If you have pandesal or garlic bread on the side, even better. (I know, not traditional, but honestly delicious.)
Sometimes, I serve goto for breakfast on cold mornings—other times, it’s our midnight snack when everyone’s winding down but not quite ready for bed. Soup is magic for sleepy people, did you know? For gatherings, I leave toppings out for folks to DIY their own bowls, like a mini-goto bar. Always a hit with guests.
Comfort food tips
There’s no wrong way to enjoy Filipino goto, but I’ve got a couple shortcuts and hacks:
- Use leftover roast beef instead of tripe if you want. Not the same, but still good.
- Make extra and freeze portions for next-level meal prep. Just reheat with a splash of water.
- Some folks add safflower (kasubha) for a golden color, but it’s not required.
- Goto magically pairs with other classics, like authentic bistek Tagalog or a side of garlic sinangag if you want more carbs (me, always).
Whatever you do, make it your own—and don’t stress if your first pot isn’t perfect. That’s what adds character, right? Nobody remembers the perfect bowls anyway. They remember you trying, laughing, making a mess in the kitchen, and coming together for something filling and full of love.
When you’re ready to dig even deeper, you can peek at this Goto Recipe for more insider tips, or read some awesome home-cooked versions at GOTO (Filipino Beef Congee) | BUSOG! SARAP!, and if you like visuals, Goto Recipe(Beef Tripe Rice Porridge) – Foxy Folksy has a step-by-step that’s fun and easy to follow. If you give Filipino goto a try, let me know—your rainy days are about to get a serious upgrade.
Goto
Ingredients
For the Goto
- 1 lb beef tripe Pre-cleaned or cleaned thoroughly
- 1 cup plain white rice Can also use a mix of regular and glutinous rice
- 4 cups beef broth Can substitute with water
- 1 tbsp ginger Sliced into large pieces
- 2 cloves garlic More to taste
- 1 small onion Chopped
Toppings
- 2 tbsp chopped green onions For garnish
- 1 each hard-boiled egg Sliced, for serving
- 1 cup crispy fried garlic Can be store-bought or homemade
- 1 cup chicharrón or pork floss Optional, for additional crunch
- 1 each calamansi or lemon For squeezing over the dish
- to taste fish sauce or chili oil Optional, for seasoning
Instructions
Preparation
- Clean the beef tripe thoroughly under running water. Pre-boil the cleaned tripe for about ten minutes, then drain, rinse, and cut into bite-sized pieces.
- Simmer the tripe in clean water for 1-2 hours on low heat until tender.
Cooking the Rice Porridge
- Sauté minced garlic and chopped onions in a large pot until fragrant.
- Add the ginger and uncooked rice, stirring for a couple of minutes.
- Pour in the beef broth or water, bring to a simmer and reduce heat to low.
- Cook for 30-40 minutes, stirring occasionally. Add hot water if needed to keep the desired consistency.
Seasoning
- When the porridge is ready, taste and adjust seasoning with more ginger, if preferred.
Serving
- Serve hot in wide bowls, allowing guests to add their desired toppings.
