Goto (Beef Tripe Rice Porridge)
Goto is the beef tripe version of Filipino lugaw, a savory rice porridge slow-cooked with plenty of ginger and garlic until velvety and deeply flavorful. The beef tripe is simmered separately until fork-tender, then folded into the porridge along with toasted garlic, scallions, and crispy fried garlic bits on top. It’s classic comfort food, sold from carinderias and goto carts across the Philippines, best eaten hot with a squeeze of calamansi and a dash of fish sauce or soy sauce.
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Instructions
- Boil the beef tripe in water for 5 minutes to clean it, then drain and rinse.
- Return the tripe to the pot with fresh water, bring to a boil, then simmer covered for 1 to 1.5 hours until fork-tender. Drain and slice into bite-sized strips, reserving the broth.
- In a large pot, heat oil and sauté half the garlic, onion, and ginger until fragrant.
- Add the rinsed glutinous and regular rice, stirring to coat in the aromatics.
- Pour in the reserved tripe broth (topped up with beef broth to make about 8 cups) and bring to a boil, then simmer, stirring occasionally, for 25-30 minutes until the rice breaks down into a thick porridge.
- Stir in the cooked tripe and season with fish sauce, salt, and pepper. Simmer another 5 minutes.
- Ladle into bowls and top with scallions, toasted garlic bits, and a squeeze of calamansi.
Cook's Tip
Simmer the tripe low and slow in its own pot before adding it to the porridge — rushing this step leaves it chewy, while a long gentle simmer renders it tender and lets you reuse the flavorful broth as your porridge base.