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 admit, that I’m a fan this dish when it’s sold from carts. The taste is superb, the price is reasonable, and my stomach is always satisfied. Are you craving this dish? If you feel energetic, 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 of beef stock
- 3 cups of 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 the beef tripe in a pot with enough water to cover the meat. Season it with salt. Simmer it over low heat until it’s tender. Set it aside.
- Heat some cooking oil in a pan. Saute the onion, garlic, and ginger until they are fragrant.
- Add in the rice. Season it with fish sauce and pepper. Stir until it’s combined.
- Pour in the stock and the water. Bring it to a boil. Cover and simmer it over medium heat until the rice is soft.
- When the rice is soft, add the boiled beef tripe.
- Sprinkle it with saffron and stir it until the color becomes yellow. Simmer it for 10 more minutes. Turn off the heat.
- Serve the beef goto in a soup bowl. Sprinkle it with green onions, fried garlic, and a drop of calamansi. Enjoy!
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