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.


  • 1 ½ lbs ox tripe, cut into serving pieces
  • 1 cups uncooked rice
  • 17 ounces water (about 500 ml)
  • 17 ounces beef stock (about 500 ml) or 1 piece beef cube (bouillon) diluted in 17 ounces of water
  • 2 tbsp fish sauce
  • 1 tsp garlic, minced
  • 1/2 tsp ground black pepper
  • 1 cup onion, minced
  • 4 pieces hard boiled eggs
  • 1 cup scallions (green onions), minced
  • 2 knobs ginger, julienned
  • 1 tbsp safflower (kasubha)
  • 1 piece lemon or 4 pieces calamansi
  • ¾ cup chicharon (pork rinds), crushed
  • 2 tbsp cooking oil
Serves 5
1 Hour 45 MInutes

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