Congee (lugaw) is a national midday or mid-afternoon merienda (snack). It can be served plain or with a variety of meat mixed in it. Goto, or beef tripe, is a favorite meat used for congee.
While it is traditional to use glutinous rice (malagkit) for making congee, some people find it too heavy for a snack. One option is to use one part of glutinous rice and one part of regular rice. For an even lighter congee, only regular rice is used.
The appearance of the congee may be altered too. You can use kasubha, the reddish-brown stamen of a native plant (not to be confused with the expensive saffrron despite the similary in appearance) sold in any wet market) to add a reddish tint to the congee, like I did with my chicken arroz caldo.
To make plain congee, browned unwashed rice is cooked in meat or chicken broth. Slivers of boiled meat or chicken, toasted garlic and finely chopped onion leaves (sibuyas na mura) are added just before serving.
An even more popular way of serving plain congee is with tokwa’t baboy–cubes of boiled pork face meat and fried tofu soaked in a mixture of soy sauce, vinegar, chopped onions, garlic and hot chili peppers. I’ll be doing that next time.
Ingredients :
1 c. of rice (regular long grain, glutinous or a combination of the two)
500 g. of goto (beef tripe)
1 whole garlic
1 whole onion
5 peppercorns
1 bay leaf
salt or patis
kasubha (optional)
8-10 c. of meat broth (from the boiled tripe)
1/2 head of garlic, peeled and crushed
2 tbsps. of olive oil
2 tbsps. of regular cooking oil
1 onion, chopped
1 thumb-sized piece of ginger, julienned
finely chopped sibuyas na mura (onion leaves) for garnish
Cooking procedure :
Start by cooking the beef tripe. Wash the tripe several times and trip all visible fat. 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.
Remove the tripe from the broth and cool. Strain the broth and measure 10 cups for cooking the congee.
Cut the beef tripe into 1/2″ x 2″ strips. Set aside.
Heat a large saucepan or casserole. Brown the unwashed rice without any oil. Transfer to a bowl.
Add the cooking oil to the hot saucepan or casserole. Saute the ginger and chopped onion. Add the browned 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.
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.
To serve the congee, ladle into individual soup bowls, top with the strips of beef tripe, toasted garlic and chopped sibuyas na mura.
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once again, the this site helped me cook! salamata ate sassy!
your version of lugaw with tripe doesn’t have instructions with what to do with the tripe.
my mistake… it does have a directions for that. im sorry and thanks for the help
hello po, you have such nice recipes. tanong ko lang po ano yung kasubha? I’m a pampanga native and hilig ko talagng magluto kaya cguro di ako familiar. tahnks and more power!!!
Kasubha is the stamen of a local plant. Available dried in small pouches in supermarkets and markets.
Hello Ms. Connie. Do you think I could cook the tripe in a slowcooker instead of the saucepot? Just a thought… Thanks!
Oh, yes!
this has a high-calorie content! not recommended for people with fat belly like me ( which I already have shed some ).
Goto on a rainy day is a perfect comfort food.
There’s a newly opened Mexican market in our
neighborhood that sells beef trife for 69 cents/lb. and other innards.
I was able to obtain the recipe for Igado/Batchoy from your archives but still searching for the
Bopis.
Thanks!
In 2005, the blogs got deleted in a massive technical glitch. I was able to reproduce most of the entries, but not all. Bopis recipe was among those I lost along with cream puffs.
hi there.
could you please send me the entire recipe? here’s my email ad.:
oldschoolelder@yahoo.com
thanks.
The recipe is on page 2. There is even a link to a printer-friendly version.
will try according to guidelines, can you provide me also with ikado reciepe.
thanks in advance
Hi, Connie-
Just came from your arroz caldo recipe and thanks so much for clarifying that kasubha is not saffron! Used it in paella and waited and waited for dish to turn yellow…kasubha is labeled saffron here- why in the world would they do that?
Cooking the rice grains in oil-no wonder the appetizing color!
Had goto recently-super sarap, very garlicky, and dish had distinct yellow tinge. Will turmeric do that? Would appreciate your thoughts. Thanks, Connie!
Re “kasubha is labeled saffron here”
Oh, I know! Just came from Unimart the other day and saw a jar labeled “saffron” and the price was 26 pesos! Of course, it was kasubha.
The congee looks so good.
Hi,Miss Connie! This post helped me cook my first goto and it was such a success.Thank you very much! Your website inspired me a lot!Take care and God bless!
Hello Connie!
Your goto recipe was a hit again with my German family specially my husband! Since they don’t eat tripes, i used chicken instead, and it was super yummy!
Thanks again for making me a cook…
Nah, I just maybe helped a little. It was you who did it.