2/14/22, 7:33 PM Special Goto Recipe - Panlasang Pinoy

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Special Goto Recipe

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Goto is a type of rice porridge with innards of either pig or cow. This
Special Goto Recipe uses both ox tripe and pig intestine. Goto has been
famous in the Philippines because it is affordable and can easily satisfy
hunger. This has also been a breakfast favorite and a rainy day comfort
food.

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2/14/22, 7:33 PM Special Goto Recipe - Panlasang Pinoy

The most important thing that you should remember before cooking this
special goto is to clean the ox tripe and pig intestine thoroughly. If you
can wash it several times until the pungent smell is gone, that is the best.
Also, we will need to boil them for a couple of hours or more until the
texture is soft enough for us to chew – the softer, the better.

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When making any type of rice porridge, some people think that they need
to add more rice. Adding more rice will result in adding more water later
on. This will affect the volume of the other ingredients too. Make sure that
you start with just 1 cup of rice (good for 3 to 4 persons) and work your
way to more if you think that this is not enough. The ratio of the
ingredients below is perfect for 3 to 4 persons.

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Goto is best served with egg, green onions, toasted garlic, and chicharon.
I also love to have it with a little fish sauce and calamansi (or lemon).

Also checkout our Filipino Goto Recipe.

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Try this Special Goto Recipe. Enjoy!

Special Goto Recipe

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Servings 4
Author Vanjo Merano Print
Pin

5 from 1 vote

Ingredients
1 cup uncooked rice
1 lb. ox tripe cleaned
1 lb. pig large intestine cleaned

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4 eggs boiled and shelled

5 cups water for cooking
6 cups water for boiling
2 teaspoons beef powder or 1 beef cube
1 teaspoon turmeric powder optional
2 tablespoons minced ginger
1 medium onion minced
5 cloves garlic minced
2 teaspoons garlic powder
3 tablespoons cooking oil
1 head toasted garlic
1/4 cup chopped green onion
1/2 cup crushed chicharon
Salt and pepper to taste

Instructions
1. Boil 6 cups of water in a deep cooking pot.
2. Add the ox tripe, pig intestine, and 1 teaspoon salt. Boil for 2 to 3 hours or
until soft. Add water as needed. Remove the tripe and intestine from the pot
to cool down and then slice into bite sized pieces. Set aside.
3. Heat the cooking oil in a deep cooking pot.
4. Saute the onion, ginger, and garlic.
5. Once the onion is soft, add the tripe and intestine. Cook for 2 to 3 minutes.
6. Add the beef powder( or cube), turmeric powder, and garlic powder.

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7. Pour-in the water. Stir and let boil.

8. Add the rice. Allow the water to boil once more and then adjust the heat
between low to medium. Cook for 30 to 45 minutes or until the desired
texture is achieved. Add water if needed and stir every 5 minutes or so to
prevent the rice from sticking on the pan.
9. Add salt and pepper to taste.
10. Transfer to a serving bowl. Add egg and top with green onions, toasted
garlic, and crushed chicharon.
11. Serve. Share and enjoy!

Nutrition
Serving: 4g

Related Recipes:

How to Make Goto Lamang

Loob and… Arroz Caldo Recipe

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Chop Suey Kare-Kare Recipe (Beef Tripe)

Pancit Bihon with Lechon

Kawali Siopao Asado Recipe

Comments

myls says
January 31, 2020 at 2:40 am

thank u for the information-just new learner in cooking

Reply

Limerent says
December 27, 2016 at 9:06 pm

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I used your proportions, but used sweet rice, and put everything (except
tripe/intestines) in the crockpot on low for 8 hours. I have a feeling, since
you used plain rice, that my congee will be too thick. However, adding
water is a simple solution to that.

I have boiled gizzard and chicken hearts on hand (more appropriate for
arroz caldo, I know), so I will add them in after the congee cooks. I also
used the salted “soup” I boiled the gizzard and chicken hearts with instead
of plain water; I think it will add flavor to the congee. I hope it will not be
too bad for my health.

I will actually buy tripe tomorrow and boil it separately and slice to add to
my congee. I can’t wait to taste!

Reply

ed says
June 21, 2016 at 12:26 pm

Lilinisan ba muna ang rice bago i halo o hindi na?

Reply

Alma Tonogbanua says

January 30, 2016 at 6:25 am

Thank you so much for the quick response. I will try cooking it your way first
before revising some ingredients cuz I’m not really comfortable cooking
with intestine but tripe maybe. Anyway thanks and good luck.

Reply

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Auns Mario says

December 29, 2015 at 3:11 am

Hello! Can you use brown rice or steel cut oatmeal for this? if yes, how do
you adjust water? Thanks!!

Reply

gareth says
September 23, 2015 at 10:59 pm

This is easy and i love easy. 😀 kudos!

Reply

Marilyn Juare says

September 19, 2014 at 11:21 pm

Yummy!love it!

Reply

Fred Aquino says

July 20, 2014 at 1:59 pm

Can I use uncooked rice instead of the cooked rice you mention ?

Reply

Vanjo Merano says

July 20, 2014 at 8:09 pm

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Hi Fred, thanks for the question. You should use uncooked rice to make
Goto using this recipe. I cannot recall anything about mentioning in the
article to use cooked rice. However, I think that it will be more clear if I
update the ingredients list to reflect the words “uncooked rice” instead
of just rice.

Have a wonderful day!

Reply

Benita Hyslop says

July 18, 2014 at 12:54 pm

Really handy love all of them.where can I buy those recipe book?

Reply

corazon gagarin says

July 18, 2014 at 3:07 am

I like cooking and i love all the copy of your recipes

Reply

corazon gagarin says

July 18, 2014 at 3:06 am

I want to try to cook a different recipes w/ the help of your book from
panlasang pinoy

Reply

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