Goto (beef tripe) congee

Congee (lugaw) is a national midday or mid-afternoon merienda (snack). It can be served plain or with a variety of meat mixed in it. Goto, or beef tripe, is a favorite meat used for congee.

While it is traditional to use glutinous rice (malagkit) for making congee, some people find it too heavy for a snack. One option is to use one part of glutinous rice and one part of regular rice. For an even lighter congee, only regular rice is used.

The appearance of the congee may be altered too. You can use kasubha, the reddish-brown stamen of a native plant (not to be confused with the expensive saffrron despite the similary in appearance) sold in any wet market) to add a reddish tint to the congee, like I did with my chicken arroz caldo.

To make plain congee, browned unwashed rice is cooked in meat or chicken broth. Slivers of boiled meat or chicken, toasted garlic and finely chopped onion leaves (sibuyas na mura) are added just before serving.

An even more popular way of serving plain congee is with tokwa’t baboy–cubes of boiled pork face meat and fried tofu soaked in a mixture of soy sauce, vinegar, chopped onions, garlic and hot chili peppers. I’ll be doing that next time.

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