Goto (Beef Congee) Recipe

This Filipino take on the beef congee is comforting and filling!

This Filipino take on the beef congee is comforting and filling!

How do you make goto? 

This goto recipe requires soaking the beef tripe overnight. This ensures that not only is your tripe clean and odor-free, but soaking will also help rinse away any impurities that may linger. This is probably why many people are turned off when cooking any recipe that has tripe or other offal.

After this, it’s just a matter of making sure that every piece of meat in the goto is tender, then it’s ready to serve as the perfect merienda meal.

Goto (Beef Congee) Recipe

Mira Angeles
This Filipino take on the beef congee is comforting and filling!
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 20 minutes
Course Snacks/Merienda
Cuisine Filipino
Servings 6


Goto (Beef Congee) Ingredients

  • 1 kilo Beef use tripe
  • rock salt (to clean tripe)
  • 1 liter water
  • 2 tablespoons Salt
  • 3 pieces beef bones
  • 8 cups water
  • 1 Small onion peeled and quartered
  • 4 cloves Garlic peeled and smashed
  • 1 thumb-sized ginger cut into half and pounded
  • 1/2 teaspoon peppercorns
  • 1 tablespoon Oil
  • 1 medium onion peeled and chopped
  • 5 cloves Garlic peeled and minced
  • 1 2-inch sized ginger peeled and julienned
  • 1 tablespoon fish sauce (patis)
  • 1 Cup glutinous rice
  • 7 cups broth (reserved from cooking the tripe)
  • Salt to taste
  • fried garlic bits to serve
  • green onion chopped, to serve
  • calamansi cut into wedges, to serve


  • In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day apply salt on tripe and vigorously scrub on surfaces with the salt. Rinse well under running water and repeat process 2 to 3 times.
  • In a large pot over medium heat, pour 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain the tripe well.
  • In the same pot, combine the tripe, beef bones and about 8 cups water. Bring to a boil over medium heat, removing the scum that floats on top from time to time. When broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover and cook for about 3 to 4 hours or until tender. Add more water as needed to maintain about 7 cups. Remove tripe. Strain the broth and reserve the liquid. Allow tripe to cool to touch and slice into ½-inch thick x 2-inch long strips.
  • In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook until browned. Add tripe and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and continue to cook for 2 to 3 minutes. Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add broth and bring to a boil. Simmer for 15 to 20 minutes or until rice grains are softened. Season with salt and pepper to taste.
  • Ladle the rice porridge into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi wedges.
Keyword Asian recipe
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