Goto
A comforting Filipino beef tripe rice porridge, perfect for rainy days, loaded with flavor and topped with garnishes and a fresh egg.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the rice
- 1 cup ordinary white rice Wash until water runs clear; optional to toast in a pan for a nuttier flavor.
For the tripe
- 1 lb beef tripe Clean thoroughly with salt and vinegar, boil until tender (1-2 hours) or use a pressure cooker.
For the broth
- 4 cups water Used to simmer beef bones and tripe.
- 2 pieces beef bones Simmer for rich flavor.
- 1 piece onion Chopped, added for flavor.
- 2 cloves garlic Smashed, added for flavor.
- 1 inch ginger Sliced, added for flavor.
- to taste salt Adjust at the end of cooking.
- to taste black pepper Adjust at the end of cooking.
For serving
- 1 large egg Crack on top of the hot goto to cook in the heat.
- 1/4 cup toasted garlic For garnish.
- 1/4 cup chopped green onions For garnish.
- 1/4 cup chicharron For garnish, optional.
- to taste calamansi or lemon For squeezing on top.
Instructions
Preparation
- Wash the rice until the water runs clear to avoid mushy consistency.
- Optional: Toast the rice in a dry pan for a nuttier flavor.
- Clean the beef tripe with salt and vinegar, then rinse thoroughly.
Cooking Tripe
- Boil the tripe in water until tender, approximately 1-2 hours, or 40 minutes in a pressure cooker.
- Chop the tripe into bite-sized pieces once tender.
Making Broth
- Simmer beef bones in water, adding chopped onion, smashed garlic, and sliced ginger.
- Cook the broth slowly to enhance flavors. Avoid shortcuts like bouillon cubes.
- After the broth is ready, add the cooked tripe and allow to simmer together.
Serving
- Ladle the hot goto into bowls and crack a fresh egg on top.
- Garnish with toasted garlic, chopped green onions, chicharron, and calamansi.
Notes
Goto is a beloved dish for any time of day and provides comfort and warmth, perfect for rainy days.