Goto (Filipino Tripe Porridge)

Instructions

1. Prepare the tripe
   In a large pot, place the beef tripe and cover with water. Bring to a boil and simmer for about 1-2 hours or until the tripe is tender. If using a pressure cooker, cook for about 30-40 minutes. Once tender, drain and cut into small, bite-sized pieces.
2. Sauté the aromatics
   In a large pot, heat the cooking oil over medium heat. Sauté the onions until translucent, about 3-4 minutes. Add the minced garlic and julienned ginger, and continue to sauté until fragrant, about 1-2 minutes.
3. Cook the rice
   Add the washed glutinous rice to the pot and stir to coat with the oil and aromatics. Cook for about 2 minutes, stirring frequently to prevent sticking.
4. Add liquids and tripe
   Pour in the beef broth and add the cooked tripe pieces. Stir in the fish sauce and safflower. Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
5. Simmer until thick
   Continue to simmer for about 25-30 minutes, or until the rice is fully cooked and the porridge has reached a thick, creamy consistency. Add more broth or water if it becomes too thick. Season with salt and pepper to taste.
6. Prepare the garnishes
   While the goto is simmering, prepare your garnishes. Chop the green onions, fry some minced garlic until golden brown, and slice the hard-boiled eggs in half.
7. Serve hot
   Ladle the hot goto into serving bowls. Top each bowl with halved hard-boiled eggs, chopped green onions, and fried garlic. Serve with calamansi or lemon wedges on the side for guests to squeeze over their porridge according to taste.