I got side effects on both doses of the vaccine so prior to my booster shot, I ensure I cook enough food (just in case). One of those dishes that I prepared is Goto. I haven’t cooked this and I was nervous but the flavors turned out great! Plus, I used Adlai in this dish and it still worked!
One of the things to watch out for is to ensure that the ox tripe is tender, like it has to be simmered in really long. So cooking Goto needs a lot of time. Nevertheless, it’s a yummy dish especially enjoyable during the cold & rainy weather.
- 2 Tbsp vegetable oil
- 1 Tsp minced garlic
- 1 Piece onion Peeled & minced
- 2 Knobs ginger peeled & julienned
- 1/2 Tsp black pepper
- 750 Grams ox tripe sliced into serving size.
- 2 Tbsp fish sauce
- 500 Ml water
- 1 Cup uncooked rice
- 500 Ml beef broth
- 4 Pieces hard-boiled eggs
- 1 Tbsp safflower
- 6 Stalks green onions chopped
- 3/4 Cup crushed chicharon
- 2 Tbsp Juice from calamansi
In a big pot, heat vegetable over medium heat.
Add garlic, onion and ginger. Saute until fragrant. Add black pepper.
Add in ox tripe and cook for 3 minutes.
Add fish sauce and water. Lower heat into simmer and leave simmering until ox tripe is tender. This will take a lot of time.
Turn heat up to medium-high and add rice. Stir well.
Add beef broth and bring to a boil.
Stir the pot occasionally while cooking the rice. Approximately 30-40 minutes.
Add hard-boiled eggs and stir with the rest of ingredients.
Add safflower and stir again.
Turn off heat and serve in bowls.
Top with calamansi juice, chicharon and green onions. Enjoy!
Inspired by Panlasang Pinoy.