Kilawing Goto at Atay

Kilawing goto and atay is actually ox tripe and beef liver cooked in vinegar, spices and vegetables. Since most kilawin is cured using only vinegar without cooking it on fire, this recipe should be cooked because you cannot eat ox tripe if not tenderized by boiling.

To make kilawing goto at atay; In a kettle, cover tripe with water. Boil for 10 minutes, drain and rinse very well. Cover tripe with water again and simmer until tender. Drain and cut into strips. Soak liver strips in a mixture of vinegar, salt and pepper for 15 minutes; drain and reserve marinade. Saute garlic, onions and tomatoes. Add liver and saute for about 5 minutes, then press liver strips against the pan with the back of spoon to extract some of the juice. Add the marinade, tripe, sugar, and seasoning. Bring to a boil and simmer for a few minutes. Add radish and continue cooking until radish is tender. To see the complete recipe with list of ingredients, continue reading.

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How to Cook Kilawing Goto at Atay

Kilawing goto and atay is actually ox tripe and beef liver cooked in vinegar, spices and vegetables.

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Keyword: kilawing goto atay

Servings: 8 servings

Calories: 232kcal

Author: Manny

Ingredients

• 1 kilo ox tripe goto
• 1/4 kilo beef liver cut into strips
• 2 tablespoons cooking oil
• 1/2 cup vinegar
• 1 1/4 teaspoons pepper
• 3 cloves garlic minced
• 1 onion chopped
• 2 fresh tomatoes chopped
• 2 radish pared and thinly sliced
• 1 1/2 teaspoon sugar

Instructions

How to make Kilawing Goto at Atay:

• In a kettle, cover tripe with water. Boil for 10 minutes, drain and rinse very well.
• Cover tripe with water again and simmer until tender.
• Drain and cut into strips. Soak liver strips in a mixture of vinegar, salt and pepper for 15 minutes; drain and reserve marinade.
• Saute garlic, onions and tomatoes. Add liver and saute for about 5 minutes, then press liver strips against the pan with the back of spoon to extract some of the juice.
• Add the marinade, tripe, sugar, and seasoning. Bring to a boil and simmer for a few minutes.
• Add radish and continue cooking until radish is tender. Serve hot. Good for 8 persons.