Lugaw or rice porridge (congee) is a well known chinese rice recipe that is embreced by filipino. Lugaw has many variation depending on the type of meat thatwill be included. For arroz caldo recipe we usually used chicken as the main meat and for lugaw goto it is innards meat are being used. There is also another type og goto known as goto batangas recipe were they didn't include rice as a ingredient, they only cook cows innard as the main recipe.In my previous post i have written about recipe for arroz caldo but now here is another variation of lugaw recipe -Goto.
Ingredients for Goto Recipes
In a heated pot with cooking oil sautee garlic, onion, ginger, beef tripe and fish sauce, cover and simmer for 15 minute or when the tripe extract meat juices. Add broth stock, beef cubes, ground peppercorn, bring to boil and add cooked glutinous rice, bring to boil while constantly stirring. And lastly add vestin, kasubha, and salt to taste. Served in hot lugaw (goto recipes) in a bowl with tokwa't baboy as a side dish.
Ingredients for Goto Recipes
- 1 kg of Goto (beef tripes) clean and boiled in 1 litre of water for 1 1/2 hours or until the meat tenderize, cut into serving pcs, drain tripes set aside and keep broth.
- 3 heads of Garlic, Fry 2/12 heads for later use
- Minced the remaining
- 1 pc garlic, slice
- 5 thumb size ginger, skinned and cut into strips
- 3 tbsp Patis
- 1/2 kg glutinous rice ( cooked)
- kasubha
- 2 tbsp ground peppercon
- Vetsin
- Beef cubes
- 1 bundle of spring onion, chopped
- Salt to taste
In a heated pot with cooking oil sautee garlic, onion, ginger, beef tripe and fish sauce, cover and simmer for 15 minute or when the tripe extract meat juices. Add broth stock, beef cubes, ground peppercorn, bring to boil and add cooked glutinous rice, bring to boil while constantly stirring. And lastly add vestin, kasubha, and salt to taste. Served in hot lugaw (goto recipes) in a bowl with tokwa't baboy as a side dish.
