Goto (Tripe Lugao)

Posted byNoriePosted inbeef, Recipe, Snacks, SoupTags:
(Pronounced Go-toh)

Lugao or lugaw is a rice congee (Asian) or gruel usually cooked with meats like beef tripe, chicken and sometimes clams or mussels. It is also called arroz caldo con tripas de res in Spanish. It is not eaten as a main meal in the Philippines but eaten as a merienda or mid-day snack, usually complemented by fried tofu in soy sauce, vinegar and garlic or tokwa’t baboy. It is also a street food or a comfort food.

Goto is a Tagalog or Filipino word that was derived from a Chinese word that means ox stomach or tripe.

Ingredients:

  • 1 1/2 cups cooked tripe, cut in 2” squares
  • 1” ginger root, cut in thin sticks
  • 2 cloves garlic, crushed and minced
  • 1 medium onion chopped or minced (about 1 cup)
  • 2 TBS. Cooking oil
  • ¾ cup long grain rice
  • 1 can chicken broth or beef
  • 1 packet Sazon Goya con Azafran (optional)
  • Salt and pepper to taste or 1 chicken bouillon cube
  • green onions cut in rings for garnish
  • Fried garlic (store bought) for garnish
  • Calamansi or lemon and patis as condiment

Tenderize the tripe in boiling water with a couple teaspoons salt. It may take more than one hour to simmer them to tenderness but only cook them to “al dente” or still chewy then turn off the heat. Use only 1 1/2 to 2 cups of cooked tripe for this recipe and freeze the rest in ziplock bags for later use.

Heat the oil in a deep pot and sauté the ginger root with the garlic until the garlic is golden then add the onion.  Sauté them until the onions are transparent.  Add the cooked tripe with some of the broth and additional chicken or beef broth. Let it boil then add the uncooked rice. Simmer covered until the rice is very soft and the grains are splitting. Add more water if it gets too thick. Taste and add salt and pepper or you can add 1 chicken bouillon cube.

Add a packet of Sazon Goya Con Azafran or better yet, a pinch of the real saffron (if you can find some and don’t mind the cost). This will give color and flavor to the dish but is optional. Garnish with chopped green onions and fried garlic if desired.  Serve hot.