Goto (Beef Tripe Congee)

Goto or Beef Tripe Congee is one of the favorite comfort foods or snacks in the Philippines. Actually it is one of my favorites. I still remember as a kid, my grandmother used to give us this snack during cold, rainy and gloomy days. And also whenever one of us grandchildren catches a cold, rest assured that there is one ready in the kitchen. :)

If you noticed, I added boiled egg into my Goto. That makes it more yummy.

Ingredients :
1 c. of rice (combination of regular long grain and glutinous)
beef trip (goto)
1 whole garlic
1 whole onion
5 peppercorns
salt or patis
kasubha (optional)
8-10 c. of meat broth (from the boiled tripe)
1/2 head of garlic, peeled and crushed
2 tbsp olive oil
2 tbsps regular cooking oil
1 chopped onion
1 thumb-sized piece of ginger, julienned
finely chopped onion leaves for garnish

Directions:

1] Start by cooking the beef tripe. Place in a large saucepan or casserole and cover with water. Add the whole garlic, whole onion, peppercorns and bay leaf. Season with salt or patis. Set over high heat and bring to a boil, skimming off the the scum as it rises. Lower the heat, cover and simmer for about 4 hours or until fork tender. Alternatively, use a pressure cooker. Simmer for 2 hours counting from the time the valve starts to whistle.

2] Remove the tripe from the broth and cool. Strain the broth and measure 10 cups for cooking the congee.

3] Cut the beef tripe into strips. Set aside.

4] Heat a large saucepan or casserole. Add the cooking oil. Saute the ginger and chopped onion. Add the rice. Pour in the strained broth and bring to a boil. Cover and simmer for about 40-45 minutes or until the rice grains are puffed. Add more salt or patis if necessary.

6] While the congee cooks, prepare the toasted garlic. Heat the olive oil in a small frying pan and cook the garlic over medium-low heat until well-browned. Do not set the heat to high because the garlic browns fast. Alternatively, you can buy a toasted garlic at any asian grocery store.

7] To serve the congee, ladle into individual soup bowls, top with the strips of beef tripe, toasted garlic and chopped onion leaves.

Sometimes, Goto is eaten together with tokwa't baboy. You can also add chicharon (pork rind) as garnish. Happy Eating!