Goto
A classic Filipino beef tripe rice porridge that brings warmth and comfort, perfect for rainy days or as a late-night snack.
Servings: 4 servings
Calories: 350kcal
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.
Notes
Feel free to customize toppings according to your preference. Leftover roast beef can be used as a substitute for tripe for a different flavor. This dish freezes well; reheat with a splash of water.