How To Cook The Best Goto

Filipino cuisine is an interesting and curious mixture of many cultural influences. One of the most obvious is the Chinese and Spanish people’s influence on our vast culinary offering. This can be seen in the cooking techniques being employed up to the ingredients most commonly used to flavor the dishes. 

If there is one notable dish that we can trace directly from them, Goto or congee. This Chinese inspired rice porridge is a typical breakfast for most of us and is a standard offering for most roadside eateries. The ingredients that can be added varies greatly depending on who is cooking the recipe. 

Though it appears simple, there are some who find cooking this recipe a bit complicated. There are instances wherein the final output comes out as too runny or too thick. But don’t worry because we’ve got you covered. Allow us to share the things you need to know in cooking the Best Goto that your family is sure to love. 

What is Goto

(Credits to: Ang Sarap)

Goto is a type of rice porridge or rice gruel. The most common ingredients for this delectable rice dish are long grain rice and beef tripe, mixed with aromatics, heightening the protein source’s flavor. This delightful breakfast offering is so famous that you can find it virtually everywhere: from roadside eateries to high-end restaurants. 

Judging from how one usually cooks Goto, one might find it hard to determine what particular culture exerted the influence over this dish. Goto’s name is the shortened term for Arroz con Goto, which roughly means rice (Arroz) with tripe (goto). On the other hand, the term goto came from the Hokkien word gu-to (ox tripe). Quite confusing, isn’t it? 

If we are to list some of the most famous comfort food we know, Goto will make it to the list. The aroma and the homegrown flavor is sure to bring you that comfort that you’re used to when you were a kid. Moments when you’re not feeling well, and you need to be in bed to rest while your mom is in the kitchen cooking this delightful meal: nothing is more nostalgic than this. 

Ways to Cook

(Credits to: Havenhill Cuisine)

No doubt that the best way to cook Goto is still the traditional way. The charred flavor brought by the burnt wood adds a layer of goodness to the dish making it even more delectable and flavorful. Though this kind of method is quite tedious and demands a lot of time, that’s why we tried to find some other ways that you can cook Goto using the modern cooking equipment you may have at home. And here are some of them, so that you may have some idea. 


The stovetop cooker is probably one of the most trusted pieces of the kitchen there is. The majority of Filipino households still use them up to this day. We now have the staple LPG-fueled type and the more modern electric-powered stovetop cookers started as wood-fired stovetop cookers. 

The cooking principle of this kind of cooker is simple. The cooking pot or pan is heated by the direct heat coming from the burner for the LPG-fueled stovetop cooker; this, in turn, distributes heat across the cooking pan’s surface. The electric type cookware transfers heat to a conductive cooking pan via the conducting plate. 

Since this kind of cookware uses direct heat, food is cooked quicker because of the higher heat. That’s when you have to be cautious of the temperature you’ll use for certain kinds of dishes. For our featured recipe, you want to use low to medium heat to ensure that the aromatics won’t burn: if you don’t want to have a burnt aftertaste to your Goto. 

The cooking process is relatively simple. Saute the aromatics first until they give that fragrant scent: this indicates that the aromatics are now drawing out their flavors. Then the rice is added, allowing for it to absorb the flavors of the aromatics. Then the broth is added to soften the rice until the grains cook adequately.

Remember to be mindful of the heat setting: once the ingredients are well incorporated together, that’s the time to lower down the heat and allow the dish to cook slowly. This also allows for the flavors to saturate evenly with the rice grains. 

Instant Pot

The instant pot is one versatile piece of cooking equipment. One flick of a button allows you to switch the cookware’s function to simulate another cookware’s job. So it is fitting to say that the instant pot is a multi-cooker, for it can do the job of different cooking equipment: only by pressing the appropriate button. 

Judging from how the instant pot works, we can say that it is the classic pressure cooker’s upgraded version. Both use the same principle of operating pressure and steam to cook food quickly. This happens because the cooker’s pressure pushes the water to exceed its standard boiling point, thus creating hot steam, which tenderizes food than usual. 

We’ll be using the instant pot’s two functions for our featured recipe: sauteing and stew. Saute the aromatics, then mix in the rice once the aromatics give off that fragrant scent. Then add in the broth and set the instant pot to a stew to thoroughly cook the dish. 

There is also a dedicated timer for the instant pot, which you can utilize so that you can do other stuff at home while waiting for your Goto to cook.

Slow Cooker

The slow cooker or crock pot is really how its name suggests: it simmers food. The slow cooker uses steady low heat for cooking food. The heating plate or the heat conductor at the bottom of the cooker transfers the heat to the pan, the cooking pan then distributes the heat evenly across the surface.

There are a few good benefits of cooking foods using the crockpot or slow cooker. The first is that it brings out all the flavors of the food naturally. It also keeps the flavors intact because of the steady heat. You can practically leave your food in the slow cooker and not worry about overcooking them. That’s how functional this piece of cooking equipment is. 

You can use the slow cooker to saute the aromatics: simply set the cooker to low settings first, then saute the ingredients. Once all the components are cooked adequately, that’s the time to add in the broth. Change the setting to high, and leave the cooker to do its magic for about four hours: this will be enough to cook the components well and for the flavors to blend all together.

Other Delicious Variants and Recipes of Goto

The fame of this rice porridge is widespread across the archipelago, so many regional variants are available. Each province has its take on this classic breakfast champion; each differs depending on which region they came from. 

We have here a list of other delectable variants of Goto that you can try at home. And who knows, you might even be able to come up with your very own variant of this dish. 

Special Goto

Reading or hearing the world special when it comes to food items somehow makes us excited, right? It triggers our mind and our palate to form an image of food overloading with ingredients that you can imagine. Any dish that has the word special to it is sure to make your mouth water with excitement. 

That’s precisely what Special Goto is: a variant that is overflowing with ingredients. The usual Goto that we know has boiled tripe or intestines, or any other innards you can think of. This is then boiled separately from the porridge. The innards are then sliced thinly and are usually put on top of the porridge alongside fried garlic and chopped scallions. 

The cooking process for this variant is the same as the original recipe. What makes this extra special is the variety of organ meats you are about to add to the dish. Simply follow the steps for cooking the porridge and keep the batch warm. 

Then it’s up to you to choose what kind of organ meat you will add to the Goto recipe. You can use the intestines, tripe, or even the brain. Just make sure to clean them and boil them in water mixed with salt to rinse off the organ meat’s pungent smell. Once the organ meats are tender, slice them thinly and assemble them on top of the porridge. 

You can add sliced hard-boiled eggs and deep-fried pork belly to make this variant even more special. Don’t forget to top this off with fried garlic and scallions. 

Southern Tagalog Style Goto

If there is one unique characteristic worthy of mentioning in this variant, there is no rice included in this recipe. Yes, you read that right: this variant of Goto does not use rice. Goto’s variant does not have rice, contrary to the recipe that we know and most familiar with. 

Southern Tagalog Style Goto is made from maskara or pig’s jowl: this pork is very fatty and tender, making it the perfect protein for an all-meat dish. Known as an aphrodisiac to people who love eating this unique Goto variant, this version is more of a soup than a porridge. 

This variant is made by simmering the pig’s jowl in aromatics such as garlic, onions, ginger, and scallions until it is tender. Then you need to add salt and pepper for the taste. You may also add chopped red chilies for that extra kick. Simmer the Goto until the meat is tender and the gelatinous part of the meat mixes in with the soup. 

Gotong Batangas

Gotong Batangas got its name from Batangas, located about 90 kilometers south of Manila, the nations’ capital. Batangas is famous for its scenic beaches and considered a first-class province. 

This variant is different from the Goto that we know of. Gotong Batangas does not have rice in it: instead, it uses an assortment of organ meats such as tripe, beef heart, intestines, and tendons, to name a few. This version of the Goto is a very meaty variant that attracts a lot of curious diners. 

Cooking Gotong Batangas is relatively simple. All you have to do is wash all the innards to remove the organ meat’s intense smell and boil them in salted water mixed with aromatics until they are tender. Simply slice them up when you’re about to serve them and scoop in the broth. You can do this variant with a dipping sauce made of soy sauce, chili, and calamansi. 

Chicken Goto

Chicken goto or most commonly known as Arroz Caldo, is another famous variant of Goto. This is the lighter variant of the rather meaty and heavy ingredients of the usual Goto. The flavors rely heavily on plenty of aromatics since the chicken tends to be a bit bland. 

The best part to use for this variant is the chicken breast, since this has the more significant amounts of tender meat. You can also use the broth to boil the chicken breasts as the liquid for cooking the rice. 

To proceed with the recipe, saute the needed aromatics and follow through with the rice once the aromatics are adequately cooked. Use the broth from which you have boiled the chickens as the liquid for the porridge. You can also add chicken bouillon as a supplementary ingredient to flavor the broth. 

Shred the chicken breasts and add them into the rice and broth mixture until the rice is tender and puffed. Make sure to finish this recipe off with fried garlic and scallions. 


Rice, the main ingredient of our featured recipe for this article, is a crop grown everywhere in the world except Antarctica. Rice is also one of the oldest known foods that have been used for human consumption.  And Asia, where the Philippines is located, produces about 90% of the world’s rice supply. 

Goto trivia minigraphics


We desire you to become the best cook that you can be; that is why we also listed down a few tips to help you achieve the best possible results for cooking Goto. 

Goto tips minigraphics


Kitchen mishaps occur, and they can get frustrating. But don’t you worry because we also included some troubleshooting tips that you can use to try and remedy your kitchen dilemma. 

  • Use fish sauce instead of salt if the dish lacks flavor. This will also add a layer of flavor to your Goto. 
  • Add calamansi if the mixture tends to be salty. 

Best Serve With

We all know that Goto is the go-to breakfast choice for many of us because it’s already a meal on its own. However, pairing this rice goodness with another dish makes it even more sumptuous and delectable. 

We’re all used to eating goto with other side dishes such as fried tofu. The contrast of textures makes them a fitting partner: the lumpia’s crunch goes well with the delicate and flavorful goto.

Crispy dishes go well with our rice recipe. The smooth and flavorful porridge compliments the crunch of the tortang alamang. 

If there’s a pairing that we can consider as classic, then nothing beats this duo. Goto will always go well with Puto pao, a rice cake that is Filipino by heart but fused with a meat filling. 


Comfort foods are our go-to dishes when the world is stressing us out. That’s why preparing them should be as easy as one, two, three. And that is what we have in mind, to help you cook the best Goto there is but less of the hassle. And by the end of this article, we believe you are more than equipped to cook this for yourself and your family. A dish that is sure to be an excellent addition to your culinary arsenal. 

For more delicious recipe, please visit Eat Like Pinoy!

goto in a bowl top with spring onions
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Best Goto Recipe

A Filipino rice and beef dish that is perfect for the rainy season. This is commonly sold during mid-night till dawn in the city streets in the Philippines.
Course Comfort food
Cuisine Filipino
Keyword Rice Recipes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 people
Calories 952kcal
Cost $5-20


  • 1 kg Beef tripe cleaned
  • 1/2 cup Onion thinly sliced
  • 1 head Garlic crushed and minced
  • 3 thumbs Ginger thinly sliced
  • 10 pcs Young onion chopped
  • 1/4 kg Glutinous rice
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper
  • 4 cups Beef broth
  • 8 cups Water
  • 1 cup Oil


  • In a pot, boil beef tripe for 1 1/2 hours over low heat or until tender.
  • When the beef tripe is tender already, let it cool. Then, transfer onto a flat surface and cut it into serving pieces.
  • In another pot, saute garlic until golden brown. Then, transfer half of the sauteed onion on a small plate and set aside for garnish.
  • Now, toss in the onion and saute until softened, add ginger, mix then add the beef tripe and season it with salt and ground black pepper.
  • Pour in the beef broth and the liquid that was used in boiling the beef tripe.
  • Wash the glutinous rice with water and then toss it in the pot. Cover and simmer for 20 minutes or until glutinous rice softened.
  • After 20 minutes, ladle goto in each bowl. Top it with fried garlic and chopped young onion.
  • Serve hot and enjoy!


Calories: 952kcal | Carbohydrates: 56g | Protein: 51g | Fat: 57g | Saturated Fat: 20g | Cholesterol: 178mg | Sodium: 1381mg | Potassium: 910mg | Fiber: 2g | Sugar: 1g | Vitamin C: 4mg | Calcium: 98mg | Iron: 6mg
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