How to Cook Arroz Caldo con Goto

5 from 1 vote

Arroz caldo con goto is a comforting Filipino rice soup made with tender beef tripe, flavorful aromatics, and a rich, savory broth.

Prep Time10

Cook Time1

Total Time1 10

Course: Beef Recipe

Cuisine: Filipino

Keyword: arroz caldo con goto, goto

Servings: 10 servings

Calories: 428kcal

Author: Manny

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.