RESIDENT STORY
INGREDIENTS:
For the Tripe:
1 pound beef tripe
rock salt
3 pieces beef bones
8 cups water
Salt
1 onion, peeled and quartered
4 cloves garlic, peeled and smashed
1 thumb-size ginger, cut into half and pounded
1/2 teaspoon peppercorns
For the Goto:
1 tablespoon canola oil
1 onion, peeled and chopped
5 cloves garlic, peeled and minced
2 thumb-size ginger, peeled and julienned
1 tablespoon fish sauce
1 cup glutinous rice
7 cups broth, reserved from cooking the tripe
salt and pepper to taste
Toppings:
fried garlic bits
green onions, chopped
Calamansi (Philippine hybrid citrus), sliced
GOTO
Country/Culture: The Philippines
Meal Course: Snack/ Soup
Difficulty:
Number of Servings: 6
Ceajay Palanca
CHEF'S NAME
Prep Time Cooking Time
12 hours 5 hours
Steps for Goto
1. In a bowl, combine tripe
and enough cold water to
cover. Soak in refrigerator
overnight. The next day, drain
well.
2. Generously apply salt on
tripe and vigorously rub on
surfaces. Rinse well under
cold, running water, and
repeat for about 2 or 3 times.
3. In a large pot over medium
heat, combine 1 liter of water
and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for
about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot.
4. In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil
over medium heat, skimming scum that floats on top.
5. When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover,
and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to
maintain about 7 cups.
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