Goto Recipe
Try this Goto recipe for a hearty and flavorful porridge made with sticky rice and beef tripe cuts simmered in a safflower and lemongrass-infused beef broth. It is served topped with fried garlic bits and sliced green onions and a drizzling of calamansi juice.
Course: Breakfast, Dessert, Lunch, Snack
Cuisine: Asian, Filipino
Keyword: Beef Tripe porridge, Filipino porridge, Goto, Goto Lugaw, Goto Recipe, rice porridge
Calories: 1245kcal
Author: Bebs
- 1 kilo beef tripe
- 1 cup sticky rice
- ½ tablespoon safflower
- 2 thumbs ginger
- 1 medium onion
- 2 tablespoon fish sauce
- ½ teaspoon ground pepper
- 1 piece beef bouillon cube
- 1.5 liter water
- 1-2 stalks lemongrass
- 3 tablespoon oil
Place the beef tripe in the pressure cooker with water over high heat for 30 minutes.
Turn off heat and open the valve to allow steam to eacape. Scoop the fork-tender tripes and cut them into 1-inch thick pieces, then set aside. Set the broth aside for later.
In a big bowl, rinse the sticky rice and drain.
In a pot, saute the garlic, onion and ginger. Cook until onion is limp and aromatic.
Add the cooked beef tripe cuts and fish sauce. Mix all together.
Add the beed tripe broth and the bouillon cube. Stir until well incorporated.
Add the lemongrass and bring it to a boil. Once boiling, add the washed sticky rice and let is simmer until rice is cooked. Stir occasionally.
Add water, ground pepper, and safflower. Let it boil for a few more minutes and turn off the heat.
Calories: 1245kcal | Carbohydrates: 177g | Protein: 17g | Fat: 51g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3922mg | Potassium: 563mg | Fiber: 8g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 5mg