I would describe Goto as a downright hearty and unpretentious food. It’s rice porridge with some kind of ofal or beef tripe added as a key ingredient. For me what distinguishes it from Arroz Caldo is the kind of meat that is added, goto has beef or ofal and arroz caldo uses chicken.
I haven’t had this in literally ages and I thought my girls would enjoy it since they are adventurous when it comes to food. I made this for dinner, though Filipinos usually have this for mid afternoon snack.
To make you will need beef tripe or beef honeycomb tripe. These are sold in Asian stores already cleaned and I’ve heard sometimes bleached. What I learned from my mom and grandma is boil it for a few minutes in water with 1 tablespoon of baking soda. Then you rinse it well in running water. Place in a pot and cover with water and add several garlic cloves, peppercorn and bay leaf and let this boil then simmer until tender.
For the porridge, in a pot saute a medium sized finely chopped onion until transluscent. Then add 3 cloves of garlic minced and cook until fragrant be careful not to burn it. Then add a thumsize piece of ginger cut into slivers. I personally add more because I really want the strong flavors of ginger in my porridge. Then add 1 1/2 cup (I used my rice cooker measuring cup) combination of jasmine and glutinous rice. This is a personal preference, you may just use either one of the two. Then add 5-6 cups beef broth. I made my own beef broth using beef neck bones. I also added a pre-packed ox-bone broth that I got at a Korean grocery. Let it boil then lower heat and simmer until rice is cooked and has broken down. Continue stirring it while cooking to prevent the bottom from scorching. Season with salt and pepper and a dash of fish sauce.
To serve, ladle into bowls and top with some sliced beef tripe, hard boiled egg, pork cracklin or Chicharon and green onions. I just added some meat from my neck bone broth for a heartier porridge. Serve immediately.