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You are here: Home / Noodles and Rice / Goto Arroz Caldo (Beef Tripe Rice Soup)

Goto Arroz Caldo (Beef Tripe Rice Soup)

March 4, 2018 by Manny 1 Comment

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Arroz caldong goto is well known as “goto” which means beef tripe but there are many kinds of dishes of beef tripe and I’m not sure why it is simply called goto and not arroz caldong goto. This recipe is made from rice soup or gruel with beef tripe and beef milkbags to add flavor. But since milkbags are not always available in the wet market, some use ox intestines which also add flavor to the dish.

To cook arroz caldo; To prepare tripe and milkbags, boil in water over low heat until it can be pricked through by a fork. Use 1 gallon of water for every 1 kilo of tripe and 1/2 kilo of milkbags. This will be reduced to 1/2 gallon of soup stock. Set aside. Heat the cooking oil in a heavy pot or casserole pan. Add the ginger and cook till brown. Add the garlic and then the onions and cook till the onions are transparent. Add the patis, salt, and MSG. Add the uncooked rice. Turn the heat to low and simmer. Slowly add the soup stock. Lastly, add the tripe when the rice is half-cooked. Cook until rice is done. Serve as soup garnished with topping of crushed brown garlic and minced onion leaves. Accompany the dish with a slice of calamansi.

 

Arroz Caldong Goto
Print Recipe
5 from 1 vote

How to Cook Goto Arroz Caldo

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Beef Recipe
Cuisine: Filipino
Servings: 10 servings
Author: Manny

Ingredients

  • 1/2 cup cooking oil
  • 3 cup glutinous rice
  • 50 gram ginger crushed
  • 25 gram garlic minced
  • 100 gram onion sliced fine
  • 1 Tbsp. salt
  • 1/2 cup patis fish sauce
  • 2 tbsp. MSG optional
  • 1 kilo beef tripe cleaned, softened and cubed
  • 1/2 kilo milkbags sinuso ng baka cleaned, softened, cubed
  • 1/2 gallon soup stock from tripe and milkbags

Instructions

    How to Cook Goto Arroz Caldo:

    • To prepare tripe and milkbags, boil in water over low heat until it can be pricked through by a fork.
    • Use 1 gallon of water for every 1 kilo of tripe and 1/2 kilo of milkbags.
    • This will be reduced to 1/2 gallon of soup stock. Set aside.
    • Heat the cooking oil in a heavy pot or casserole pan. Add the ginger and cook till brown.
    • Add the garlic and then the onions and cook till the onions are transparent.
    • Add the patis, salt, and MSG. Add the uncooked rice. Turn the heat to low and simmer.
    • Slowly add the soup stock. Lastly, add the tripe when the rice is half-cooked. Cook until rice is done.
    • Serve as soup garnished with topping of crushed brown garlic and minced onion leaves.
    • Accompany the dish with a slice of calamansi. Good for 8-10 persons.

     

    Arroz Caldong Goto

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    Filed Under: Noodles and Rice Tagged With: arroz caldong goto, beef tripe rice soup

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Comments

    1. Dante Calalo

      March 30, 2018 at 4:14 am

      5 stars
      Very nice and tasty goto arroz caldo. I never thought milk bags are used in cooking this dish. Thanks!

      Reply

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