Arroz caldo con goto is well known as “goto” which means beef tripe but there are many kinds of dishes of beef tripe and I’m not sure why it is simply called goto and not arroz caldo con goto. This recipe is made from rice soup or gruel with beef tripe and beef milkbags to add flavor. But since milkbags are not always available in the wet market, some use ox intestines which also add flavor to the dish.
Arroz Caldo con Goto: A Nostalgic Comfort Food
If there’s one dish that always takes me back to my childhood, it’s arroz caldo con goto. My Tita Lina, who had a small carinderia in Pampanga, used to serve this hearty rice soup to everyone in the neighborhood. I remember how the steam would rise from the pot as she ladled it into bowls, filling the air with the warm, comforting aroma of garlic and ginger. It wasn’t just food; it was a hug in a bowl.
You might know this dish simply as “goto,” but its full name, arroz caldo con goto, is a nod to its Spanish-Chinese origins. The term “arroz caldo” translates to “rice soup,” while “goto” refers to beef tripe, the star ingredient that gives this dish its unique texture and flavor. Despite the somewhat humble origins of the ingredients, it has a way of making you feel like royalty when you eat it.
A Dish That’s All About Patience and Flavor
The secret to making a truly exceptional goto lies in preparing the beef tripe properly. My Lola Nena always said that cooking tripe is a test of patience. She’d boil it over low heat for hours until it became tender enough to be pricked through with a fork. Using a generous amount of water is key here; for every kilo of tripe and half a kilo of beef milkbags, you’ll need about a gallon of water. This slow cooking not only tenderizes the meat but also creates a flavorful broth that serves as the base of the dish. If milkbags are hard to find, ox intestines make a great substitute, adding their own rich, savory depth to the soup.
Building the Flavors Arroz Caldo con Goto Step by Step
Once your tripe and broth are ready, the real magic begins. In a heavy pot or casserole pan, heat some cooking oil and brown slices of fresh ginger. This initial step might seem simple, but it’s essential. Ginger doesn’t just add flavor; it also cuts through the richness of the tripe and broth, balancing the dish beautifully. After the ginger, toss in garlic and onions, cooking them until the onions turn translucent. This trio of aromatics—ginger, garlic, and onion—forms the soul of arroz caldo con goto.
Next comes the seasoning. A splash of patis (fish sauce) adds umami, while a pinch of salt and a dash of MSG bring out the other flavors. My Kuya Ferdi, who’s a bit of a kitchen perfectionist, swears that adding the uncooked rice at this stage allows it to soak up all the aromatic goodness. Lower the heat and let the rice simmer gently, gradually adding the broth as it cooks. When the rice is about halfway done, stir in the tender tripe and let it all come together until the grains are soft and the soup is thick and creamy.
The Finishing Touches
No bowl of arroz caldo con goto is complete without its toppings. Crushed brown garlic adds a toasty, nutty crunch, while finely minced onion leaves provide a pop of color and freshness. And don’t forget the calamansi! A squeeze of this small citrus fruit over your soup just before eating brightens the flavors and ties everything together.
I’ll never forget how my cousins and I would gather around the table, bowls in hand, as my Tita Lina finished garnishing each serving. The warmth of the soup seemed to chase away every worry, leaving nothing but full bellies and happy hearts.
A Dish Steeped in History
Arroz caldo con goto isn’t just a family favorite; it’s a dish with a rich history. Inspired by Chinese congee, it was adapted by Filipinos to include local ingredients like beef tripe and calamansi, while also borrowing Spanish culinary influences. Over time, it became a staple at celebrations and even a comforting go-to during rainy days. Its versatility and heartiness have cemented its place in Filipino cuisine.
Food for Thought
Did you know that tripe has been enjoyed in various cuisines around the world for centuries? In Filipino cooking, it’s not just an economical choice but also a sustainable one, making use of parts of the animal that might otherwise go to waste. Preparing tripe and similar cuts may take time, but the results are well worth the effort—a lesson in patience that translates beautifully into life.
Whether you’re new to the kitchen or a seasoned cook, goto is a dish that rewards your time and care. Its blend of simple ingredients and deep, satisfying flavors makes it a must-try. So the next time you’re craving comfort in a bowl, why not try making it? Who knows, it might just become your new favorite family tradition.
How to Cook Arroz Caldo con Goto
Ingredients
- 1 kilo beef tripe cleaned, softened and cubed
- 1/2 kilo milkbags sinuso ng baka cleaned, softened, cubed
- 1/2 gallon soup stock from tripe and milkbags
- 1/2 cup cooking oil
- 3 cup glutinous rice
- 50 gram ginger crushed
- 25 gram garlic minced
- 100 gram onion sliced fine
- 1 Tbsp. salt
- 1/2 cup patis fish sauce
- 2 tbsp. MSG optional
Instructions
How to Cook Arroz Caldo con Goto
- To prepare tripe and milkbags, boil in water over low heat until it can be pricked through by a fork.
- Use 1 gallon of water for every 1 kilo of tripe and 1/2 kilo of milkbags.
- This will be reduced to 1/2 gallon of soup stock. Set aside.
- Heat the cooking oil in a heavy pot or casserole pan. Add the ginger and cook till brown.
- Add the garlic and then the onions and cook till the onions are transparent.
- Add the patis, salt, and MSG. Add the uncooked rice. Turn the heat to low and simmer.
- Slowly add the soup stock. Lastly, add the tripe when the rice is half-cooked. Cook until rice is done.
- Serve as soup garnished with topping of crushed brown garlic and minced onion leaves.
- Accompany the dish with a slice of calamansi. Good for 8-10 persons.
Notes
Cooking Tips:
Properly Clean and Prepare the Tripe
Before cooking, make sure to thoroughly clean the beef tripe by scrubbing it under running water and blanching it in boiling water for a few minutes. This removes any impurities and ensures a clean, neutral base for the dish. Taking the time to prepare the tripe well will elevate the overall flavor and texture of your goto.Toast the Aromatics for Extra Flavor
When sautéing the ginger, garlic, and onions, allow them to toast slightly until fragrant and golden brown. This step deepens the flavors and creates a rich base that complements the creamy soup. Don’t rush this process, as it’s key to building the dish’s signature taste.Use Consistent Gentle Heat
Cook the rice and broth mixture over low to medium heat, stirring occasionally to prevent sticking. This allows the rice to cook evenly and absorb all the flavorful stock, resulting in a smooth, velvety texture. Avoid high heat, which can cause the rice to break down too quickly and turn mushy.
Very nice and tasty goto arroz caldo. I never thought milk bags are used in cooking this dish. Thanks!