Goto (Ox Tripe Porridge)

Goto is a type of rice congee popular in the Philippines, it is made similar to congee where rice is boiled in prolonged time with a generous amount of stock, the one thing that distinguishes it with a regular congee is that it is flavoured usually with various meats together with ox tripe and lots garlic. This type of congee is a very popular street food; in fact you can see this dish where there is food stalls lined up. Usually it is paired with a side dish called “Tokwa’t Baboy“, a dish which is made out of steamed pork’s ears and fried tofu soaked in soy sauce and vinegar.


As you might have noticed by now a lot of offal are being used in the Philippine cuisine, I guess it’s due to the fact that the country is not as affluent as the West, hence people are being more resourceful in gathering food items and prefer not to throw away parts that may still be edible, I remember there was a saying in Philippines that the only part not eaten in a whole chicken are their feathers others including the blood can be consumed. I guess it’s not just common in the Philippines but in other third world countries as well, and that defines the cuisine of that region, that why Chinese and South East Asian cuisine are so flavourful, rich and there are a lot of varieties. So if you are ready to indulge in exotic dishes try this one as a start.

Goto
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 300g cooked ox tripe, sliced into strips
  • 300g pork crackling, broken into small pieces
  • 1 cup glutinous rice
  • 10-12 cups beef broth
  • 1 garlic, minced
  • 1 brown onion, chopped
  • 1 medium ginger, sliced thinly
  • freshly ground black pepper
  • fish sauce
  • oil
  • 2 lemon
  • ½ cup spring onions, chopped
  • 2 tsp kasubha (safflower threads)
  • fried garlic
  • 6 boiled eggs
Instructions
  1. Sauté Garlic, Onion and Ginger in oil.
  2. Add beef broth, safflower threads and rice, let it boil and simmer for 15 minutes, mix every 5 minutes to avoid rice sticking below the pot.
  3. Add ox tripe and simmer for additional 25 minutes.
  4. Season with fish sauce, pepper.
  5. Put in a deep bowl, add 1 egg. Top with scallions, fried garlic and pork cracklings. Serve with lemon on the side.

 

You can buy you safflower threads / kasubha in Amazon buy clicking this link


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8 Responses

  1. Oh, love the sound of this Raymund – not sure how I will get hubby eat it, but as he is hospital at the moment maybe I will make it as a treat for myself:)

  2. kitchenriffs says:

    I haven’t had tripe in years! It’s not that big in the US, alas, so sometimes hard to find. This looks terrific. Love that photo! Thanks so much.

  3. Kristy says:

    I’ve never tried tripe before. It looks good in the picture though!

  4. This is the ultimate, rainy day, comfort food indulgence. Somehow a meal just seems, more like a meal with a tasty egg. Plus those little cubes of golden goodness, would have me fishing for more in my bowl!!!

  5. Dear Raymund,

    I’m eyeing those crispy bits of pork lard on the top of this bowl of porridge.

  6. cquek says:

    i must try out, i love to have porridge for lunch

  7. isn’t kasubra is the same with fake saffron from Bali ???
    this recipe is must try Ray…

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