How to cook: Goto (beef tripe) congee

How to cook: Goto (beef tripe) congee

Terms can be confusing. When one says “goto” in the Philippines, he can be referring to tripe or to a congee with tripe. I’ve learned to use the term “goto” interchangeably depending on the occasion and the person I’m talking to. When I go to the market to buy tripe, for instance, I ask for “goto” or “tuwalya” (literally, towel which resembles the texture of honeycomb tripe). In a restaurant that serves congee, I order “goto” when I want a congee with tripe.

This is an updated recipe for congee with tripe — honeycomb tripe, to be more precise as there is more than one classification of tripe. The older recipe published on May 30, 2004 is on page two.


  • 500 g. of honeycomb tripe, cleaned and cut into half-inch wide strips
    a whole onion
    a whole garlic
    a thumb-sized piece of ginger, peeled and sliced
    2 celery stalks
    a carrot
    1/2 c. of glutinous rice
    3 to 4 c. of tripe broth
    patis (fish sauce), to taste
    pepper, to taste
    1 tbsp. of kasubha

To garnish:

toasted garlic bits
fried onion slices
finely sliced onion leaves
kalamansi halves
more patis (fish sauce)

Goto (beef tripe) congee


  1. Place the tripe in a pot. Cover with water. Add the whole onion, whole garlic, ginger slices, celery and carrot. If you have scrap bones, throw them in too. Bring to the boil, lower the heat, cover and simmer until tender, about four to six hours. Add more water if the liquid reduces too much before the tripe is done.

    Meanwhile, place the rice in another pot. Add about two cups of water. Add the kasubha. Bring to the boil then turn off the heat. Leave the rice to disperse its starch while the tripe cooks.

    When the tripe is tender, remove the whole onion, garlic, ginger, celery and carrot from the pot. Pour the rice (with the liquid) into the pot of tripe. Note that you need about three to four cups of tripe broth by the time you add the rice to the tripe. Season with fish sauce and pepper. Stir. Bring to the boil, simmer for 15 to 20 minutes longer or until the rice is very soft and the grains have split.

    To serve, while stil piping hot, ladle the congee into bowls. Sprinkle the fried onion, toasted garlic and sliced onion leaves on top. Squeeze the kalamansi, stir with fish sauce and use the mixture to complete the seasoning of your goto congee.

Cooking time (duration):about 6 hours

Number of servings (yield): 3 to 4

  • jayz

    hello po, you have such nice recipes. tanong ko lang po ano yung kasubha? I’m a pampanga native and hilig ko talagng magluto kaya cguro di ako familiar. tahnks and more power!!!

    • Connie

      Kasubha is the stamen of a local plant. Available dried in small pouches in supermarkets and markets.

      • housekeeper

        Hello Ms. Connie. Do you think I could cook the tripe in a slowcooker instead of the saucepot? Just a thought… Thanks!

        • Connie

          Oh, yes!

          • tongkuwait

            this has a high-calorie content! not recommended for people with fat belly like me ( which I already have shed some ).

          • emyM

            Goto on a rainy day is a perfect comfort food.
            There’s a newly opened Mexican market in our
            neighborhood that sells beef trife for 69 cents/lb. and other innards.
            I was able to obtain the recipe for Igado/Batchoy from your archives but still searching for the

          • Connie

            In 2005, the blogs got deleted in a massive technical glitch. I was able to reproduce most of the entries, but not all. Bopis recipe was among those I lost along with cream puffs.

  • mell ditangco

    once again, the this site helped me cook! salamata ate sassy!

  • james bacani

    your version of lugaw with tripe doesn’t have instructions with what to do with the tripe.

  • james bacani

    my mistake… it does have a directions for that. im sorry and thanks for the help

  • http://? Michael Francis Ragragio

    hi there.
    could you please send me the entire recipe? here’s my email ad.:


  • Connie

    The recipe is on page 2. There is even a link to a printer-friendly version.

  • tomz

    will try according to guidelines, can you provide me also with ikado reciepe.

    thanks in advance

  • carmen

    Hi, Connie-

    Just came from your arroz caldo recipe and thanks so much for clarifying that kasubha is not saffron! Used it in paella and waited and waited for dish to turn yellow…kasubha is labeled saffron here- why in the world would they do that?
    Cooking the rice grains in oil-no wonder the appetizing color!
    Had goto recently-super sarap, very garlicky, and dish had distinct yellow tinge. Will turmeric do that? Would appreciate your thoughts. Thanks, Connie!

  • Connie

    Re “kasubha is labeled saffron here”

    Oh, I know! Just came from Unimart the other day and saw a jar labeled “saffron” and the price was 26 pesos! Of course, it was kasubha. :(

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  • Joy

    The congee looks so good.

  • Rhea

    Hi,Miss Connie! This post helped me cook my first goto and it was such a success.Thank you very much! Your website inspired me a lot!Take care and God bless!

  • Lunesita Breuer

    Hello Connie!

    Your goto recipe was a hit again with my German family specially my husband! Since they don’t eat tripes, i used chicken instead, and it was super yummy!

    Thanks again for making me a cook…

  • Tom Suzara

    Hi Connie! I will try to cook “goto” for my family’s afternoon snack. I have my own version of “goto” but I think yours is better. I do have all the ingredients you required and hopefully, will cook it right. I will keep you posted about the result…Thanks and more power to your blog and success to your recipes!

  • Connie Veneracion

    Nah, I just maybe helped a little. It was you who did it. :)

  • Connie Veneracion

    Hope you all like my version. :)