Goto

Ingredients

Measure and prepare everything before you begin cooking.

• 750 g cleaned beef honeycomb tripe
• 1 cup jasmine rice, rinsed and drained
• ½ cup glutinous rice, rinsed and drained
• 10 cups water, plus more as needed
• 1 medium onion, finely chopped
• 8 garlic cloves, minced and divided
• 50 g fresh ginger, peeled and cut into thin strips
• 2 tbsp neutral cooking oil
• 2–3 tbsp fish sauce, plus extra for serving
• 1 tsp whole black peppercorns
• 1 bay leaf
• 1 tsp fine salt, or to taste
• ½ tsp freshly ground black pepper
• 4 hard-boiled eggs, halved
• 4 spring onions, thinly sliced
• 4 calamansi, halved

Instructions

1. 1

   Rinse the cleaned tripe under cold running water. Put it in a large pot, cover with fresh water and boil for 10 minutes. Drain, rinse the tripe and wash the pot; this first boil removes strong odours and impurities.

2. 2

   Return the tripe to the clean pot with 8 cups water, peppercorns and bay leaf. Bring to a boil, skim any foam, then cover and simmer gently for 1½–2 hours, or until the tripe is tender enough to cut easily. Add hot water when needed to keep it submerged.

3. 3

   Lift out the tender tripe and reserve the cooking broth. When cool enough to handle, slice it into short, bite-sized strips. Measure the broth and add enough water to make about 9 cups.

4. 4

   Heat the oil in a heavy pot over medium heat. Fry half the garlic until pale golden, then scoop it onto paper towel for garnish. In the same oil, cook the onion and ginger for 3–4 minutes until fragrant; add the remaining garlic and stir for 30 seconds.

5. 5

   Add both kinds of rice and stir for 1 minute to coat the grains. Pour in the measured broth, add 2 tablespoons fish sauce and bring to a boil. Lower the heat and simmer uncovered for 30–40 minutes, stirring the bottom often so the rice does not catch.

6. 6

   Return the sliced tripe and simmer for another 10–15 minutes. Add hot water if the porridge becomes thicker than you prefer. Taste first, then season gradually with the remaining fish sauce, salt and ground black pepper.

7. 7

   Ladle the hot goto into bowls. Top with boiled egg, spring onion and the reserved toasted garlic. Serve with calamansi, extra fish sauce and black pepper so everyone can adjust the sourness and seasoning.