....GOTO kO!!....

This dish can stand on its own – meaning you can just eat plain rice porridge and still feel satisfied, but there are also wide selection of toppings to suit everyone’s tastes. Among those “add-ons” to choose from are: hard-boiled egg, chicken pieces, cow’s eye, chicharon (pork cracklings), pig’s internals such as heart and intestines, and the recipe I am about to share – goto (ox tripe).


Ingredients:
3/4 Kilo Goto (Ox Tripe), cleaned
1 Kilo malagkit rice (glutinous rice), washed once
3 tbsp. fresh garlic, minced
1/4 cup fresh ginger strips
1/4 cup onions, sliced
3 tbsp. patis (fish sauce)
3 tbsp. cooking oil
1 tbsp. kasubha
2 sachets (8 gram pack) MAGGI Magic Sarap
2 tbsp. MAGGI Chiken Stock
Spring onions, chopped
Salt and pepper to taste


Directions:
>>> Clean goto. Boil in water for 15 minutes. Wash again and boil in another batch of water with salt. Add in MAGGI Chicken Stock powder. Liquid to cover all the meat. Cover, lower heat and let to simmer until goto is tender. Slice into thin strips. Set aside broth.

>>> In a cooking pot, sauté garlic until brown. Set aside garlic.

>>> In the same oil, sauté ginger. Add in onion and cook for about two minutes. Stir in rice and season with patis. Cook for 3 minutes, and add the broth (8 – 10 cups, depending on the consistency desired). Cover. Stir once in a while to prevent the rice from sticking

>>> When the rice is cooked, add goto pieces, gently stir for 5 minutes. Add MAGGI Magic Sarap. Season according to taste.

>>> Serve hot topped with fried garlic and chopped spring onions.