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bowls of Goto with fried garlic and chopped green onions
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4 from 3 votes


Goto made with glutinous rice, beef tripe, and ginger is a Filipino-style congee usually enjoyed as midday snack or light meal. It's delicious, filling, and perfect for cold weather.
Prep Time12 hrs
Cook Time5 hrs
Total Time17 hrs
Course: Snack, Soup
Cuisine: Filipino
Servings: 6 servings
Calories: 353kcal


For the Tripe

  • 1 pound beef tripe
  • rock salt
  • 3 pieces beef bones
  • 8 cups water
  • salt
  • 1 onion, peeled and quartered
  • 4 cloves garlic, peeled and smashed
  • 1 thumb-size ginger, cut into half and pounded
  • 1/2 teaspoon peppercorns

For the Goto

  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 2 thumb-size ginger, peeled and julienned
  • 1 tablespoon fish sauce
  • 1 cup glutinous rice
  • 7 cups broth, reserved from cooking the tripe
  • salt and pepper to taste


  • fried garlic bits
  • green onions, chopped
  • calamansi,, sliced


  • In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well.
  • Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times.
  • In a large pot over medium heat, combine 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot.
  • In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil over medium heat, skimming scum that floats on top.
  • When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover, and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to maintain about 7 cups.
  • Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics.
  • Allow tripe to cool to touch and slice into 1/2-inch thick x 2-inch long strips.
  • In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
  • Add tripe and cook, stirring occasionally, for about 3 to 5 minutes.
  • Add fish sauce and continue to cook for 1 to 2 minutes.
  • Add rice and cook, stirring regularly, for about 2 to 3 minutes. e.
  • Add broth and bring to a boil, skimming any foam that may float on top. Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst.
  • Season with salt and pepper to taste.
  • Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi.



Calories: 353kcal | Carbohydrates: 31g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 2632mg | Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg