Goto is a type of rice porridge or congee that uses ox tripe as one of the major ingredients. This has a similar consistency with Arroz Caldo and Lugaw; cooking procedure and most of the ingredients are also comparable.
In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
Dash-in some ground black pepper
Add the ox tripe and cook for 2 minutes
Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results)
Add the uncooked rice and stir
Pour-in the beef broth and bring to a boil.
Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed
Put-in the hard boiled eggs then stir.
Add the safflower for additional color and aroma.
Serve hot with minced green onions, crushed chicharon, and lemon.