Beef Ox Tripe Goto with Dinurado Rice

Creamy rice porridge with tender tripe, ginger and toasted garlic.

Ingredients

For the goto

• 859 g pressure-cooked beef ox tripe, sliced into bite-size strips
• 300 g Dinurado rice — about 1½ standard rice-cooker cups
• 2.5 L beef/tripe broth — preferably the strained liquid from pressure-cooking the tripe
• 300–500 mL hot water, reserved for adjusting consistency
• 2 medium onions, finely chopped
• 60 g fresh ginger, peeled and cut into thin matchsticks
• 10 cloves garlic, minced
• 2 tbsp cooking oil
• 2 tbsp fish sauce (patis)
• 1½ tbsp Knorr Beef Powder, then adjust
• ½ tsp ground black pepper
• Salt or additional patis, to taste

Instead of kasubha

• ¼ tsp annatto/atsuete powder
• Use it sparingly. Annatto is considerably stronger in color than kasubha. We want warm golden-yellow goto, not orange-red palabok.

For the garlic topping

• 10–12 cloves garlic, finely chopped
• 3 tbsp oil

For serving

• Chopped spring onions
• Fried garlic
• Calamansi
• Patis
• Ground black pepper
• Optional: hard-boiled eggs

Method

• Wash the rice and drain. Briefly pulse about 50 g to crack the grains, then mix back into the rest.
• Fry the topping garlic slowly in 3 tbsp oil until lightly golden. Strain and keep both garlic and oil.
• Sauté ginger, onion and cooking garlic in 2 tbsp oil plus 1 tbsp garlic oil. Add the cooked tripe for 4–5 minutes, then fish sauce and pepper for 1–2 minutes.
• Dissolve annatto in 2 tbsp warm water and add. Stir in rice, then broth. Simmer partly covered for 35–45 minutes, stirring the bottom regularly. Add beef powder around the 30-minute mark.
• When the rice is very soft, loosen with reserved hot water as needed. Taste and adjust. Serve with fried garlic, spring onion, calamansi and fish sauce on the side.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗