Authentic Filipino Goto (Rice Porridge) Recipe

Ingredients

  • 1 cup uncooked glutinous rice
  • 500 grams beef tripe, cleaned and cut into strips
  • 1 piece beef knuckle, about 1.5 pounds
  • 8 cups water
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 medium onion, chopped
  • 1 tablespoon fish sauce
  • 1/2 teaspoon ground black pepper
  • 1 cup chopped scallions for garnish
  • 2 tablespoons fried garlic for garnish
  • 2 hard-boiled eggs, sliced for garnish
  • 1 lemon, cut into wedges for serving

Steps and instructions

  1. Soak the glutinous rice in a bowl of water for about 1 hour. After soaking, drain and set aside.
  2. In a large pot, combine the beef tripe, beef knuckle, and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the meats are tender, about 2-3 hours.
  3. Once the meats are tender, remove the beef knuckle from the pot, let it cool slightly, then shred the meat from the bone. Set the shredded meat aside, and return the bone to the pot.
  4. Add the soaked and drained glutinous rice to the pot. Continue to simmer the mixture, stirring occasionally, until the rice is fully cooked and the mixture has thickened to a porridge-like consistency, about 30-45 minutes.
  5. While the rice is cooking, heat the vegetable oil in a frying pan over medium heat. Add the minced garlic and chopped onion and sauté until the onion is translucent and the garlic is lightly browned.
  6. Add the sautéed garlic and onion to the pot, along with the fish sauce and ground black pepper. Stir to combine, then continue to simmer for an additional 10 minutes.
  7. Add the shredded beef back into the pot, stir to combine, then turn off the heat.
  8. Ladle the goto into serving bowls, then garnish with the chopped scallions, fried garlic, and sliced hard-boiled eggs. Serve hot, with lemon wedges on the side for squeezing over the top before eating.

Tools for making

  • Large pot - Used for simmering the meats and cooking the rice porridge.
  • Bowl - Used for soaking the glutinous rice.
  • Frying pan - Used for sautéing the garlic and onion.
  • Ladle - Used for scooping and serving the goto.
  • Knife and cutting board - Used for chopping the onion and slicing the hard-boiled eggs.

Recipe variations

  • Use chicken or pork instead of beef for a different meat option.
  • Add vegetables such as carrots, bell peppers, or mushrooms for added flavor and texture.
  • Replace glutinous rice with regular rice or brown rice for a healthier alternative.
  • Experiment with different spices and seasonings such as ginger, star anise, or bay leaves to enhance the flavor profile.
  • Make it spicy by adding chili peppers or hot sauce to the recipe.
  • For a vegetarian/vegan option, substitute the meat with tofu or tempeh.
  • Add a splash of coconut milk to the recipe for a creamy twist.
  • Top the goto with crispy fried shallots or toasted garlic for extra crunch.
  • Serve with a side of pickled vegetables or kimchi for added tanginess.
  • For a heartier version, add cooked noodles such as vermicelli or egg noodles to the goto.

Recipe overview

Get ready to dive into the rich and comforting flavors of Goto, a Filipino rice porridge that's brimming with tender beef and tripe. This traditional dish is loved for its heartiness and versatility, suitable for any time of the day. To make Goto, you'll start by simmering beef tripe and knuckle until they're fall-apart tender. Uncooked glutinous rice is then added to the pot, transforming the broth into a thick, satisfying soup. You'll also sauté garlic and onion for added depth of flavor, and finish the dish with a dash of fish sauce for a subtle umami punch. Once the Goto is ready, it’s garnished with chopped scallions, fried garlic, and sliced hard-boiled eggs. The result is a robust and comforting bowl of warmth that's perfect for cozy evenings or as a hearty breakfast. A squeeze of lemon juice adds a fresh tang that balances the rich flavors beautifully. The beauty of this recipe is that it's simple yet rewarding, with a depth of flavor that comes from slow cooking. Whether you're new to Filipino cuisine or a seasoned veteran, this Goto recipe is a must-try.

Common questions

  1. Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for achieving the desired texture and consistency of goto.
  2. How do I clean beef tripe? To clean beef tripe, rinse it thoroughly under running water to remove any impurities. Then, use a knife to scrape away any excess fat or membranes. Finally, soak the tripe in a bowl of water with a little vinegar or lemon juice for about 30 minutes to help remove any remaining odor.
  3. Can I substitute the beef knuckle with another cut of beef? While beef knuckle is traditionally used in goto for its tenderness, you can substitute it with other cuts of beef that are suitable for slow cooking, such as beef shank or chuck roast.
  4. What can I use instead of fish sauce? If you don't have fish sauce, you can substitute it with soy sauce or Worcestershire sauce. However, keep in mind that this may slightly alter the flavor of the goto.
  5. Can I make goto ahead of time? Yes, goto can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.
  6. Is goto gluten-free? Yes, goto is gluten-free as long as you ensure that the ingredients you use, especially the soy sauce or other condiments, are gluten-free.

Serving dishes and utensils

  • Large pot - for boiling the meats and cooking the goto
  • Frying pan - for sautéing the garlic and onion
  • Bowl - for soaking the glutinous rice
  • Ladle - for serving the goto into bowls
  • Knife - for slicing the hard-boiled eggs and lemon wedges
  • Cutting board - for cutting the onion and lemon

Origin stories

Goto, a hearty and comforting rice porridge, is a beloved staple in Filipino cuisine. It traces its roots to Chinese congee but has been adapted and reinvented through generations in the Philippines. Known as a soothing remedy for those feeling under the weather, it's also a popular choice for breakfast or a late-night snack. Street vendors often serve Goto in the wee hours of the morning, becoming places of solace for night owls or those just ending their work shift. The warmth and heartiness of Goto, garnished with scallions, crispy garlic, and a squeeze of lemon, represent the heart and soul of Filipino comfort food. It's a dish that not only nourishes the body, but also brings warmth to the soul, no matter the time of day.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.