Lutong Pinoy Recipes


Table of Contents

We all have our own comfort food. Some of us prefer desserts while some would like to sip on hot soup or congee. One very famous energy-booster is GOTO. It’s not far from the Arroz Caldo that we know. The noticeable difference is that, GOTO consists of beef tripe, a not-so-common ingredient in common Filipino food. But, we swear that once you take a spoonful of GOTO, you are going to decide that it will be your new comfort food. Learn the Pinoy recipe here!
LutongPinoyRecipes-00065Goto Goto

What You Need

  • for the tripe:
    • 500 grams beef tripe
    • rock salt (for cleaning)
    • 2-3 pcs beef bones
    • 8 cups water
    • 2 tbsp salt
    • 1 small onion, quartered
    • 4 cloves garlic, crushed
    • 1 thumb-size ginger, halved and pounded
    • ½ tsp pepper corns
  • for the goto:
    • 1 tbsp oil
    • 1 medium onion, chopped
    • 5 cloves garlic, minced
    • 2-inch size ginger, julienned
    • 1 tbsp fish sauce
    • 1 cup glutinous rice
    • 7 cups broth (from cooking the tripe)
    • salt and pepper to taste
  • toppings:
    • fried garlic bits
    • green onions, chopped
    • calamansi, cut into half

What To Do

    1. Submerge tripe in cold water on a bowl and cover. Refrigerate overnight.
    2. Drain well when starting to cook. Apply salt on the trip and rub vigorously. Rinse with cold, running water and repeat thrice.
    3. Pour 1 liter of water and 2 tablespoons of salt in a large pot over medium heat and bring to a boil.
    4. Add the tripe and cook for 15 minutes. Remove and discard the liquid.
    5. In the pot, add the tripe together with the beef bones and 8 cups of water. Boil over medium heat while skimming the scum on top occasionally.
    6. When broth is clear, add onion, garlic, ginger, and pepper corns. Lower the heat and simmer for 4 hours. If necessary, add water to maintain the 8 cups measurement.
    7. Remove the tripe and strain the broth. Set the broth aside and let the tripe cool. Discard the bones and other ingredients.
    8. When tripe is cool enough, slice into 2-inch strips.
    9. In a separate pot, heat oil over medium heat and sauté onions, garlic, and ginger.
    10. Add the sliced tripe and cook for 5 minutes while stirring occasionally.
    11. Add the fish sauce and cook for another 3 minutes.
    12. Add the rice and stir. Cook for 3 minutes.
    13. Add the tripe broth and bring to a boil. Remember to skim the foam on top.
    14. Bring down the heat and cover. Cook for 20 minutes.
    15. Scoop goto into serving bowls and top with chopped onions and fried garlic bits.
    16. Serve hot with calamansi on the side.