Goto Arroz Caldo (Beef Tripe Rice Porridge)

Some people swear it’s the cure for a hang-over :)  “Goto” Arroz Caldo is basically rice porridge with beef tripe “goto” (pronounced “GOH-TOH”).  Its origins may have been Spain or China, but nevetheless, it’s now a part of Philippine cuisine.  Found sold in small eateries or as street food, it is always  enjoyed as a meal by itself,  or something to alleviate a hang over after a night out with friends.

48e7d1d9feb4ea29dcb24e329a3565a5 Goto Arroz Caldo (Beef Tripe Rice Porridge)



Goto Arroz Caldo


  • 1 lb honeycomb tripe, cleaned and cut into half-inch wide strips
  • 1 whole onion
  • 1 whole garlic
  • 1 thumb-sized piece of ginger, peeled and sliced
  • 2 celery stalks
  • 1 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 Safflower
  • Garnish:
  • Hard boiled egg. sliced
  • Toasted garlic bits
  • Fried onion slices
  • Finely sliced onion leaves (a.k.a., Scallion, Green Onion)
  • Kalamansi halves (or lemon slices)
  • Patis (fish sauce)


  1. In a pot, cover the tripe with water. Add the whole garlic, onion ginger, celery and carrot. Bring to a boil, and lower the heat. Cover and simmer until tender (4-6 hrs). Add more water if needed.
  2. Place the rice in another pot with about two cups of water. Add the safflower. Bring to a boil then turn off the heat.
  3. When the tripe is tender, remove the whole onion, garlic, ginger, celery and carrot from the pot. Pour all contents of the rice pot (with all the liquid) into the pot with tripe. Important: be sure that you have about 3 to 4 cups of tripe broth before pouring in the rice. Add fish sauce and pepper. Stir.
  4. Bring to a boil, simmer for 20 minutes or until the rice is very soft and the rice grains have split.
  5. Serve with sprinkled fried onion, toasted garlic, and chopped green onions on top. Sprinkle with kalamansi or lemon juice, add patis of fish sauce to taste. Top with a slice of hard boild egg.

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