Goto
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4.3
12 reviews
Good
Goto
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Goto made with glutinous rice, beef tripe, and ginger is a Filipino-style congee usually enjoyed as midday snack or light meal. It's delicious, filling, and perfect for cold weather.
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Ingredients
For the Tripe
- 1 pound beef tripe
- rock salt
- 3 pieces beef bones
- 8 cups water
- salt
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 1 thumb-size ginger, cut into half and pounded
- ½ teaspoon peppercorns
For the Goto
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- 2 thumb-size ginger, peeled and julienned
- 1 tablespoon fish sauce
- 1 cup glutinous rice
- 7 cups broth, reserved from cooking the tripe
- salt and pepper to taste
Toppings
- Fried garlic bits
- green onions, chopped
- calamansi,, sliced
Instructions
- In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well.
- Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times.
- In a large pot over medium heat, combine 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot.
- In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil over medium heat, skimming scum that floats on top.
- When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover, and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to maintain about 7 cups.
- Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics.
- Allow tripe to cool to touch and slice into ½-inch thick x 2-inch long strips.
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add tripe and cook, stirring occasionally, for about 3 to 5 minutes.
- Add fish sauce and continue to cook for 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 2 to 3 minutes.
- Add broth and bring to a boil, skimming any foam that may float on top. Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst.
- Season with salt and pepper to taste.
- Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi.
Notes
- You can add beef bouillon cubes to boost the flavor if you don't have beef bones.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
31g
(10%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
54mg
(18%)
Sodium
2632mg
(110%)
Potassium
318mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin C
4mg
(4%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 2632mg | 110% |
| Potassium | 318mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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