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How to Cook Goto

Goto is a warm, savory Filipino rice porridge made with glutinous rice and tender ox tripe, known for its comforting flavor and hearty texture.
Prep Time10 minutes
Cook Time45 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: arroz caldo con goto, beef recipe, Easy goto recipe, Filipino rice porridge, goto, goto recipe, Goto with ox tripe, How to cook goto, Lugaw with tripe, Traditional goto
Servings: 8 servings
Calories: 324kcal
Author: Manny

Ingredients

Goto ingredients:

  • 1/2 kilo ox tripe twalya ng baka
  • 2 pcs onion chopped
  • 1/2 tsp. cracked black peppercorns
  • 2 liters water
  • 1/4 kilo glutinous rice malagkit rice
  • 50 grams ginger sliced into strips
  • 1 pc onion minced
  • 1 Tbsp. spring onions
  • 5 cloves garlic minced
  • 1 Tbsp. patis
  • 1 Tbsp. dried kasubha flowers dried safflower
  • 1 tsp. salt
  • 1/2 tsp. black pepper powder
  • broth from boiled ox tripe
  • cooking oil

Garnishing:

  • fried garlic
  • chopped spring onions
  • pork chicharon
  • sliced kalamansi for condiment

Instructions

How to Cook Goto

  • Put the ox tripe, water, onion and black pepper in a pressure cooker. Boil the ox tripe in pressure cooker until tender.
  • After cooking the ox tripe, slice it into strips. Set aside.
  • Soak the glutinous rice in water for 15 minutes. Drain and set aside.
  • Heat cooking oil in a wok or pot. Add ginger, garlic and onion. Sauté until the onion is soft.
  • Add patis and let it simmer for 1 minute. Do not stir. Add the glutinous rice and stir for a few minutes.
  • Add the ox tripe broth in the pot or wok. Cover and let it simmer until the rice becomes a gruel or lugaw.
  • Stir to avoid burning the rice and sticking on the bottom of the pot. Add more water if necessary if the gruel becomes too thick.
  • Add the boiled ox tripe, kasubha or safflower and spring onions. Add magic sarap and black pepper to taste. Continue stirring until the ingredients are well mixed.
  • Serve hot and garnish with pork rinds or chicharon and spring onions. Serve with a slice of calamansi.

Video

Notes

Cooking Tips:

Pressure Cook the Ox Tripe for Tender Results

Ox tripe can be tough if not cooked long enough, so using a pressure cooker saves you hours and ensures a melt-in-your-mouth texture. Boil it with onion and pepper to build a flavorful base for your broth. Once tender, let it cool before slicing into strips for easier handling and better absorption of flavor later.

Soak the Glutinous Rice Before Cooking

Soaking the rice for at least 15 minutes softens it and helps it cook faster and more evenly. This step also prevents clumping and gives your goto a smoother, silkier consistency. Don’t skip it if you want that classic creamy lugaw texture without constantly adding water.

Simmer the Patis Before Stirring

When adding fish sauce during sautéing, let it simmer untouched for a minute before stirring in other ingredients. This brings out a deeper umami flavor and tames the sharp saltiness. It’s a simple step that makes your goto broth taste richer and more balanced.