Pinoy Goto or lugaw belongs to the Congee family. It is a popular comfort food in the Philippines. It differs from other Congee recipes such as arrozcaldo because it uses beef tripe. Today, it is sometimes called hangover soup. This is especially popular among teenagers and beer drinkers. The recipe is commonly sold early in the morning by cart vendors, along with tokwa’t baboy, mami and balut.
You may also wonder why the goto sold from a cart is tastier and more addictive than the homemade version. This is because vendors use a lot of preservatives such as “msg” which we actually don’t see during the process of cooking. I will admit that I’m a fan this dish when it’s sold from carts. The taste is superb, the price is reasonable, and I my stomach is always satisfied. Are you craving this dish? If you feel energetic today, forget about the cart and let’s start cooking. Make your goto today and enjoy our basic recipe.
- 1 cup uncooked rice or malagkit
- 1/4 kg beef tripe (twalya)
- 1 thumb sized ginger, chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon saffron (dilaw)
- 1 cup beef stock
- 3 cups water
- fish sauce and pepper to taste
- cooking oil
- 1 tablespoon green onions chopped for topping
- 3 cloves fried garlic for topping
- Servings: 3-4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
(4 / 5)
- Place beef tripe in a pot with enough water to cover the meat. Season with salt. Simmer over low heat until tender. Set aside.
- Heat cooking oil in a pan. Saute onion, garlic and ginger until fragrant.
- Add in rice, season with fish sauce and pepper. Stir until combined.
- Pour in stock and water. Bring to boil. Cover and simmer over medium heat until rice is soft.
- When the rice is soft, add boiled beef tripe.
- Sprinkle with saffron and stir the color becomes yellow. Simmer for 10 more minutes. Turn off heat.
- Serve in a soup bowl. Sprinkle with green onion, fried garlic and a drop of calamansi. Enjoy!
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