Goto Instant Pot is a Filipino congee or rice porridge cooked with glutinous rice and honeycomb tripe in a savory ginger broth. Beef tripe is used to make this delicious comforting food.
Cooking tripe in a pressure cooker is quicker than the conventional method of slow cooking on stove top.
In the Philippines, it is commonly sold by food hawkers or street vendors with tiny stalls. Although, it is hot in the Philippines, Goto is a popular rice porridge that anyone can enjoy at any time of day. It is easy, cheap, flavorful that can fill you up.
Tripe is not popular among Americans, but they are not aware that it is used as fillers in sausages like andouille which is added in most gumbo dishes. It is commonly used in Asian, Mexican and European cuisine.
Years ago, I visited friends in Greece and we went for a long drive in Southern Greece. To my surprised, they love tripe soup for breakfast.
They all had tripe soup except me. The odor was suffocating let alone having it as my first meal for breakfast.
In fact, I was already 25 years old when I had my first taste of tripe. A friend of mine, brought tripe and requested my mom to make it.
My mom was surprised how cleaned it was. Growing up, my mom never made it for our meals but made it for her catering business. She is a picky eater and I mirrored her. To this day, she doesn’t eat it.
There are so many stuff that she doesn’t eat like dinuguan but she cooks it really good. That’s why I say, she is a better cook than me. Honestly, I only eat tripe if she or myself makes it.
What is tripe and how to clean tripe
In this recipe, I am using honeycomb tripe, a lining in the cow’s stomach. It is the second chamber of the cow’s stomach.
Before it is cleaned, it is yellowish-greenish in color with impurities. Tripe has a distinct odor that is quite unpleasant but the odor dissipates when a well-dressed tripe is cooked in aromatic ingredients and spices.
It can easily pick up the flavors you add to it.
At the butcher shop, it is washed, par-boiled, cleaned, fats trimmed and tripe is soaked in a chlorine solution to get it white and disinfected. This process is called dressed tripe.
Dressed Tripe means it has been cleaned already.
If I have to clean it myself, I don’t think I will be cooking with it and I don’t see myself eating it either.
Even though it has gone through the process of cleaning, I take a few steps of cleaning it myself before cooking.
I sprinkle salt all over tripe and rub and massage it with my hands for 2 minutes. Then I rinse it in running cold water while rubbing it for another 2 minutes.
Where to buy tripe
In the Philippines, you can buy it at any market whereas here in the US, you can easily find it in Asian, Mexican and European stores.
I don’t see it in my local grocers but I believe I’ve seen it sold at Walmart. I could be wrong.
Local grocers are finding out there is a market for these exotic innards so I am not surprise if someday I find it in my local grocers.
How to cook tripe for goto
Cooked Tripe is silky and tender. Some people say, you cannot overcooked tripe. In my opinion, you can. Over boiled tripe is soft and tender but mushy.
I prefer a tender but chewy tripe. So in this case, it is a matter of preference. Cook it longer if you like it too soft.
In a big container, stir-in 1 – 2 tablespoons salt then soak tripe for at least ½ a day or overnight and place it in the fridge. Drain and wash tripe. This will ensure tripe is thoroughly clean with no chlorine residue.
Tripe is boiled twice. During the first boil, I discard the water, on the second boil, I use the liquid as broth for Goto.
First Boil – In a big pot or the inner pot of your instant pot, add enough water to cover tripe. Boil and simmer for 15 minutes. Drain water.
Beef bones can be added for a more flavorful broth otherwise use Knorr chicken powder or bouillon cubes.
Note: Use the SAUTE or SOUP PROGRAM on your instant pot.
Second Boil – Add tripe, water, garlic, onion, ginger, peppercorn and salt in pot.
COOKING ON STOVE TOP – Add 6 to 8 cups of water. Tripe is cooked the conventional way of slow cooking for an 1 ½ to 2 hours. Some water will evaporate, so if you prefer a soupy Goto, add more water.
COOKING IN INSTANT POT – The great thing about using a PRESSURE COOKER, it will cut down the cooking time tremendously to tenderize the tripe. Use the PRESSURE COOK program, set to 20 minutes. Again, I prefer it chewy than mushy.
Note: Instant Pot Manual states "When cooking food that expands during cooking such as rice, beans or dried vegetables, do not fill the unit over ½ full."
Do you want to try other delicious tripe dishes
Callos with Oxtail and Tripe
Tripe Oxtail Kare Kare
Chicken Arroz Caldo is cooked similarly to Goto, much quicker and will appeal more to others. Chicken is used instead of tripe in a flavorsome ginger broth.
Goto Instant Pot or Stove Top
If this is your first time to use your Instant Pot, please read the manual to familiarize yourself with all the programs and for your safety.
My instructions does not replace the manual.
Recipe
Goto Instant Pot or Stove Top
Ingredients
- 2 ½ to 3 pounds honeycomb tripe cleaned
First Boil
- 6 cups water
- 1 teaspoon salt
Second Boil
- 6 - 8 cups water
- 1 small onion chopped
- 4 cloves garlic minced
- 1 thumb ginger julienned
- ½ teaspoon peppercorn
- ½ teaspoon salt
Saute
- 1 ½ cups glutinous rice washed
- 1 small onion chopped
- 4 cloves garlic minced
- 1 thumb ginger julienned
- 2 tablespoons fish sauce
- 1 ½ tablespoons Knorr chicken powder or 1 bouillon cube
- 1 ½ tablespoons kasubha safflower
- salt and pepper to taste
- 3 tablespoons oil
Garnish
- 6 hard boiled eggs
- ½ cup green onions chopped
- ½ cup toasted garlic
- Serve with a side of lemon juice or calamansi with fish sauce
Instructions
INSTANT POT COOKING
- Sprinkle salt all over tripe and rub with your hands for 2 minutes. Rinse and continue rubbing for another 2 minutes in cold running water.
- In a large container, stir-in 1 ½ tablespoons salt and soak tripe for at least ½ a day or overnight in the fridge. Drain water and rinse tripe.
- Place tripe in inner pot with 4 cups water with 1 teaspoon salt. Press SAUTE PROGAM. Simmer tripe for 15 minutes. After 15 minutes, Press CANCEL to cancel SAUTE PROGRAM. Discard water and rinse tripe.
- Place tripe back in inner pot with 6 - 8 cups water. Make sure not to go over ½ LEVEL measurement.
- Close instant pot lid. Turn knob to SEALING. Press PRESSURE COOK, set to NORMAL for 20 minutes.
- When done, display will show L000, L0001 etc. Press CANCEL to cancel PRESSURE COOK program.
- Wait for NATURAL PRESSURE RELEASE (NPR). Once float valve drops, turn knob to VENTING. It is now safe to open lid.
- Remove tripe and transfer liquid to another pot. This will be used as broth for Goto soup.
- Slice tripe into narrow strips, 2 inches long by ½ inch wide. Set aside.
- Place inner pot in instant pot, press SAUTE PROGRAM.
- Heat oil. Saute onion for 1 minute, then add ginger and continue cooking for a minute. Stir-in garlic, continue cooking for 2 minutes.
- Add washed glutinous rice.
- Pour broth, not to go over ½ LEVEL measurement in inner pot. Stir-in fish sauce and Knorr chicken powder. Mix well for about 2 minutes. Cancel Saute program.
- PRESSURE COOK for 18 minutes. Follow the same procedure above.
- When it is safe to open, remove lid. Press SAUTE, bring to a simmer. Add more Knorr seasoning if desired then salt and pepper to taste. Continue cooking for 2 minutes.
- Sitr-in kasubha and add sliced tripe. Continue cooking for another 3 minutes.
- Cancel SAUTE program.
- Serve hot and garnish with green onion, toasted garlic and hard boiled egg. Prepare lemon juice or calamansi juice with fish sauce.
STOVE TOP COOKING
- Follow Steps 1 and 2 above.
- In a big pot over high heat, add tripe with 4 cups water and 1 teaspoon salt. Bring to a boil, lower heat to medium and simmer for 15 minutes. Discard liquid and rinse tripe.
- Place tripe back in pot filled with 6 to 8 cups of water. Add onion, garlic, ginger, peppercorn and salt. Bring to a boil and slow cook tripe in medium to low heat for 1 ½ to 2 hours until tender. When cool to touch, remove tripe and slice (2 inches long x ½ inch wide). Set aside. Liquid will be used as broth for Goto.
- In a skillet, saute onion, ginger and garlic. Stir-in fish sauce and Knorr chicken powder. Add washed glutinous rice. Mix well.
- Pour this mixture in broth, cover pot, bring to a boil, then lower heat to medium-low, simmer until rice is cooked.
- Stir-in kasubha and continue cooking for 2 minutes. Season to taste. Add more Knorr chicken powder, if desired then salt and pepper to taste.
- Serve hot with garnish and a side of lemon or calamansi juice with fish sauce.
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