Terms can be confusing. When one says “goto” in the Philippines, he can be referring to tripe or to a congee with tripe. I’ve learned to use the term “goto” interchangeably depending on the occasion and the person I’m talking to. When I go to the market to buy tripe, for instance, I ask for “goto” or “tuwalya” (literally, towel which resembles the texture of honeycomb tripe). In a restaurant that serves congee, I order “goto” when I want a congee with tripe.
This is an updated recipe for congee with tripe — honeycomb tripe, to be more precise as there is more than one classification of tripe.
- 500 grams honeycomb or blanket tripe cleaned and cut into half-inch wide strips
- 1 onion
- 1 whole garlic
- 1 thumb-sized piece ginger peeled and sliced
- 2 celery stalks
- 1 carrot
- 1/2 cup glutinous rice
- 3 to 4 cups tripe broth
- patis (fish sauce), to taste
- pepper to taste
- 1 tablespoon kasubha
Place the tripe in a pot. Cover with water. Add the whole onion, whole garlic, ginger slices, celery and carrot. If you have scrap bones, throw them in too. Bring to the boil, lower the heat, cover and simmer until tender, about four to six hours. Add more water if the liquid reduces too much before the tripe is done.
Meanwhile, place the rice in another pot. Add about two cups of water. Add the kasubha. Bring to the boil then turn off the heat. Leave the rice to disperse its starch while the tripe cooks.
When the tripe is tender, remove the whole onion, garlic, ginger, celery and carrot from the pot. Pour the rice (with the liquid) into the pot of tripe. Note that you need about three to four cups of tripe broth by the time you add the rice to the tripe. Season with fish sauce and pepper. Stir. Bring to the boil, simmer for 15 to 20 minutes longer or until the rice is very soft and the grains have split.
To serve, while stil piping hot, ladle the congee into bowls. Sprinkle the fried onion, toasted garlic and sliced onion leaves on top. Squeeze the kalamansi, stir with fish sauce and use the mixture to complete the seasoning of your goto congee.
The older recipe published on May 30, 2004 has been retired.