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Goto

A comforting Filipino rice porridge featuring tender beef tripe in a ginger-forward broth, perfect for any time of day.
Prep Time1 hour
Cook Time50 minutes
Total Time1 hour 50 minutes
Course: Breakfast, Comfort Food
Cuisine: Filipino
Keyword: Beef Tripe, Easy Soup, Filipino Comfort Food, Goto, Rice Porridge
Servings: 6 servings
Calories: 350kcal

Ingredients

Main Ingredients

  • 1 pound cleaned beef tripe, cut into bite sizes Try your local Asian store for this.
  • 1 cup uncooked jasmine rice Any white rice works, but jasmine gives it oomph.
  • 8 cups water or beef broth Broth is better for flavor.
  • 2 inches knob of ginger, sliced thin Double the ginger if fighting a cold.
  • 6 cloves garlic, minced Don't skimp unless you have somewhere to be.
  • 1 small onion, diced
  • 2 tablespoons fish sauce Trust me, you need this.
  • cooking oil
  • salt and black pepper, to taste

Toppings

  • chopped green onions Mandatory.
  • crispy fried garlic Non-negotiable.
  • toasted garlic chips A bit extra but worth it.
  • chicharon (pork cracklings) Dangerous, but live a little.
  • boiled egg halves or calamansi Optional for added flair.

Instructions

Preparing Beef Tripe

  • Wash the tripe thoroughly. Soak in water with salt and a splash of vinegar for half an hour.
  • Rinse, then boil in water with a couple slices of ginger for about an hour until soft, then drain and cut up.
  • Cut pieces small to soak up more broth and make eating easier.

Cooking Rice Porridge

  • Heat oil in a big pot, add garlic, ginger, onion, and sauté until golden.
  • Add raw rice and stir until the grains are coated and a bit see-through.
  • Pour in water or beef broth and stir, then add the beef tripe.
  • Cover and let simmer for 40-50 minutes, stirring occasionally. Season with salt, pepper, and fish sauce while cooking.
  • Cook until the rice is thick, like happy oatmeal consistency.

Adding Toppings

  • Scoop hot porridge into wide bowls and add plenty of toppings.
  • Encourage piling on garlic and onions, and passing over calamansi slices and sliced birds-eye chili in vinegar.

Notes

Let it sit for two minutes before serving to help flavors settle. Leftovers can go in the fridge and taste even better the next day. Serve to friends and family with extra toppings available to avoid squabbling.