GOTO 3 kilos oxtripe, cut into strips ½ cup fish sauce ½ cup white vinegar ¼ cup thinly sliced ginger ¼ cup minced garlic 5 pieces onions, quartered 8 pcs bay leaves Black peppercorn Enough water to cover the meat Cooking oil ½ cup minced garlic 3-4 pieces red onions, sliced ⅓ cup strips of ginger Fish sauce, as needed 3 cups malagkit rice Salt, pepper, patis, as needed Chicken powder, as needed Fried garlic Chopped spring onions Hard boiled eggs

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Rainy season na, o diba? May kayakap ka ba ngayong taglamig?

Charot!

So kung wala or kung meron pero you want your day to be extra warm.

Magluto tayo ng isang favorite nating pang biryenda, pang almusal, pang midnight snack

or kinakain mo pag may hangover or kainin mo any time of the day kung saan ka masaya.

This is Goto.

So this Goto, I have heard a lot of success stories.

The one who cooked Goto, had a lot of regular parokyano

and now, my God!

It's already busy on calculating the income.

Because to be honest, this is really a good business, right?

We have a saying, right?

Tubong ni Lugaw.

So there it is, right?

Goto is also like that.

Because Goto is just your, it's like a rice porridge made with oxtripe

or you may also put other fillings.

There are Goto restaurants on Ponsan San Lugar in Quezon City, right?

I have tried that.

They even put the brain, the brain of the beef.

It's really delicious but very deadly.

But first, you need to soften your tripe first.

Just do that ahead of time.

For me here, I made this a while ago in the morning and this is it.

So now, let's soften our oxtripe or the Tuwalia

because this is the longest process on cooking Goto.

So I have here my oxtripe.

As you can see, we wash it, we triple washed the oxtripe

and then we just slice it into strips like this.

So let's put it on the casserole.

And then I'm going to put ginger, sliced ginger.

Garlic.

Minced garlic and I have here onions.

Bay leaves.

White vinegar.

Fish sauce.

And enough water to cover the tripe.

So I will just bring this to a simmer.

I will soften it for around 1.5 to 2 hours.

If you are using pressure cooker, it's already softened for 1 hour only.

Next, we will make the Goto when our tripe is already softened.

You may add more water on this because this will be your base.

This will be the broth of your Goto.

It cools down again, that's why I'm just heating it

and I will just remove the bay leaves.

So I will just remove the leaves of the bay leaves.

So there, I will just remove it.

It can also be that you don't remove it.

It can also be later.

Wait, why am I making it hard?

I will get this.

And then next, because I will cook it right here.

I will cook my sticky rice right here.

But the Goto, one of the secrets is a good stir-fry.

So let's stir-fry it in a separate pan.

So I have here a stainless pan.

It can also be that it's not stainless, whatever pan you have.

Put some oil and I will just saute garlic, onion, and ginger.

Yes, we put ginger on our Goto here in Binan

because it's to remove the smell of the tripe

and what kind of ingredients you will put on it.

But if you don't want to have ginger, you are not a fan.

You may reduce it or you may also remove it.

So I will just saute garlic.

The garlic here for this recipe, you brown it a bit so that it's more delicious.

So there, the garlic needs to brown a bit and then you put your onions.

And your ginger.

Again, you may not put ginger.

And of course, I season it with some salt to bring out the flavor.

Okay.

So when you saute it already, you just set this aside first

and you transfer your tripe here.

This one.

Oh! It's already boiling, I love it.

Right?

Facial.

You pour your stir-fry there.

Oh!

I am surprising myself.

We tenderize our tripe but not too tender

because you will cook it thoroughly with your Malagkit.

So I have here approximately 3 cups of Malagkit Rice.

I will put it here already.

Make sure that you use pure Malagkit, okay?

Again, make sure that what you will buy is pure Malagkit.

There are a lot of people who claim that, right?

That it's just like a person, it looks a bit Malagkit to you.

But it's not true love, just kidding.

So make sure you choose the real Malagkit.

And now, you will cook it here.

It will only take you around 20 to 30 minutes.

It will thicken.

You might need to add more water.

I think that we need to put more water.

This one.

This is the one that I put water, the pan.

We may also taste this actually.

It's delicious.

It's delicious.

But as you boil it, it will be more delicious and later, we will do the final seasoning.

I will add more water because there it is, there are a lot of contents.

Because when we cook here at home, especially when my father is still alive.

Oh my!

There are all kinds of contents inside.

There is tarapelia, there is bitter gourd, there is also the one that looks like flower.

Pancit Sorong Bulaklak.

I'm about to throw up.

They put all of it in there.

This one that I'm making is for barangay, right?

Okay, so there.

I will taste it again if I need to put fish sauce now

so that the rice grains would really taste good.

A bit of fish sauce.

So good.

It's delicious.

So I will cook it for 20 minutes.

Around 20 minutes, you may mix it.

After 10 minutes and then let's go back.

Okay, so there.

And after about 30 minutes, I also add a bit of water on it.

And a bit of fish sauce.

So here it is, as you can see.

The consistency of our Goto is already perfect.

This is the Goto consistency that I like.

The one that is thick, the one that you can feel all of the ingredients.

It's not just soup, it's not just water, I'm just kidding.

I have some wrinkles on my Goto, I even smell Goto, right?

No because it's comforting that what we want, right?

We don't like the feeling that you're just drinking soup.

So it has to be thick like this.

There it is, right?

When it cools down, it would be more thick.

So what you can do is you can just add a little bit of water and more seasoning.

Fish sauce, you may put broth cube.

Salt and pepper.

What I'm gonna do now for it to be more tasty,

I'm going to put toasted garlic and spring onions.

I will mix it there already.

Okay, I also lower the flame and of course, pepper.

It's very important because your Goto is already tasty,

it's already delicious, it's already complete.

It doesn't need to go through the topping.

The one that goes through the topping is the congee.

The Goto, on it's own, it's already flavorful and tasty.

Flavorful and tasty.

It's just like the same, right?

I really want to say something, right?

There, you mix.

And then me, I want to put the egg.

It's just me, okay?

I know that we made a mistake on the number of egg.

I made a mistake.

I cooked it for barangay, the egg is just a dozen.

There it is, right?

How fabulous is that?

And I'm really sweating so that I'm really in Gotohan.

So let's taste it.

So there, of course.

I love myself so much, I will put a lot of towel.

Oh my gosh!

It's just like this.

The Goto that I remember when we're kids.

When my father and I are going to the market,

he's already in Gotohan.

Oh my gosh! There's Lumpiang Shanghai.

Why Lumpiang Shanghai is not allowed today?

I will partner it with Goto.

And it's just like this, I'm really sweating

because it's already hot in the market back then.

The Goto is soft, it has a lot of meat, it's tasty.

But now, it's a bit sad.

So there, it's a bit sad.

My spoon is making a woman feel.

It's a bit sad.

It's just soup.

It's just soup already.

So here, let's just make one.

My sister, I am forgetting something.

My father would be mad at me.

Calamansi.

He would really be mad at me because my Calamansi is Pigana.

So he likes the Pigana as you eat it.

But for me, it's already okay even if there's no Calamansi juice.

Let's taste it.

Let's have the soup first without the meat.

It's delicious.

Very comforting.

You know, it's not pretentious at all.

We didn't put anything.

Just Goto.

I'll put some Towalia.

Perfectly tender, the tripe.

I love it.

Egg.

The way we cook the egg is also perfect, right?

It's amazing.

I'm just doing a lot of lifting of the bench today.

But I know that you're gonna do this as well.

Wait.

It's so hot.

Super duper good.

Seriously.

So what are you waiting for?

Make this Goto already because ultimately, it's so delicious.

And I'm going to give you a tip.

You may really freeze that, okay?

You may make a big batch, you may freeze it.

Or the Towalia or Ox Tripe that you softened, you may freeze that already.

And when you are ready to cook the Goto, you just add the rice.

I learned that from auntie Liling.

From my auntie who's in the US.

So hello to my relatives from.

Ohio.

Solon, Ohio.

I just thought of the exact place.

Hope to see you all soon and there, flying kiss.