Goto
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.
- Prep time
- 12 hr
- Cook time
- 5 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 teaspoon peppercorns
- 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
- fried garlic bits
- green onions, chopped
- calamansi,, sliced
Instructions
- 1
In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well.
- 2
Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times.
- 3
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.
- 4
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.
- 5
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.
- 6
Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics.
- 7
Allow tripe to cool to touch and slice into 1/2-inch thick x 2-inch long strips.
- 8
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- 9
Add tripe and cook, stirring occasionally, for about 3 to 5 minutes.
- 10
Add fish sauce and continue to cook for 1 to 2 minutes.
- 11
Add rice and cook, stirring regularly, for about 2 to 3 minutes.
- 12
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.
- 13
Season with salt and pepper to taste.
- 14
Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi.