 Goto fromLuna, Apayao | |
| Alternative names | arroz caldo con goto,arroz con goto,arroz goto,goto arroz caldo |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Luzon |
| Serving temperature | Hot |
| Main ingredients | glutinous rice,ginger,beef tripe, toastedgarlic,scallions,black pepper,chicharon |
| Similar dishes | arroz caldo,pospas,lugaw,Congee |
Goto, also known asarroz caldo con goto, is aFilipinorice andbeef tripegruel cooked withginger and garnished with toastedgarlic,scallions,black pepper, andchicharon. It is usually served withcalamansi,soy sauce, orfish sauce (patis) ascondiments, as well as ahard-boiled egg. It is a type oflugaw.
The original complete name of the dish isarroz caldo con goto orarroz con goto, derived fromSpanisharroz ("rice") andcaldo ("soup"); as well asTagaloggoto ("tripe").[1]Tagaloggoto, ultimately derives fromHokkien牛肚 (gû-tǒ͘, "ox tripe").[2]
Goto typically usesglutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. It is prepared almost identically toarroz caldo. Rice is cooked with water infused withginger, then garnished with toastedgarlic,scallions,black pepper, and crumbledchicharon. They are served on individual bowls while hot. The tripe is cooked separately until very tender. They are typically cut into longitudinal strips before being added into the rice, along with ahard-boiled egg.[1][3][4][5]Beef tripe can be substituted with otheroffal, like pig intestines.[6]
Safflower (kasubha) may be added to give the dish a yellow color, though it is not traditional unlike inarroz caldo. It is commonly paired withtokwa't baboy (cubedtofu and pork). It is usually served withcalamansi,soy sauce, orfish sauce (patis) ascondiments.Goto is typically served as breakfast or ashangover food.[6]
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