goto (food)
{{Short description|Filipino rice and beef tripe gruel}}
{{Use mdy dates|date=October 2022}}
{{Use Philippine English|date=October 2022}}
{{Infobox prepared food
| name = Goto
| image = 09919jfLuna Cagayan Valley Roadfvf 08.JPG
| image_size = 240px
| caption = Goto from Luna, Apayao
| alternate_name = arroz caldo con goto, arroz con goto, arroz goto, goto arroz caldo
| type =
| country = Philippines
| region = Luzon
| course = Main dish
| served = Hot
| main_ingredient = glutinous rice, ginger, beef tripe, toasted garlic, scallions, black pepper, chicharon
| variations =
| similar_dish = arroz caldo, pospas, lugaw, Congee
| calories =
| other =
}}
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Etymology
The original complete name of the dish is arroz caldo con goto or arroz con goto, derived from Spanish arroz ("rice") and caldo ("soup"); as well as Tagalog goto ("tripe").{{cite book|author =Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=June 2024 |bot=InternetArchiveBot |fix-attempted=yes }} Tagalog goto, ultimately derives from Hokkien 牛肚 (gû-tǒ͘, "ox tripe").{{Cite journal|last=Chan-Yap|first=Gloria|date=1980|title=Hokkien Chinese borrowings in Tagalog|url=http://www.sealang.net/archives/pl/pdf/PL-B71.pdf|journal=Pacific Linguistics|publisher=The Australian National University|location=Canberra, A.C.T. 2600.|volume=B|issue=71}}
Description
Goto typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. It is prepared almost identically to arroz caldo. Rice is cooked with water infused with ginger, then garnished with toasted garlic, scallions, black pepper, and crumbled chicharon. They are served on individual bowls while hot. The tripe is cooked separately until very tender. They are typically cut into longitudinal strips before being added into the rice, along with a hard-boiled egg.{{cite web |title=Goto |url=https://www.kawalingpinoy.com/goto/ |website=Kawaling Pinoy |access-date=December 6, 2018}}{{cite web |title=Goto Arroz Caldo (Beef Tripe Rice Soup) |url=http://www.panlasangpinoymeatrecipes.com/goto-arroz-caldo.htm |website=Panlasang Pinoy |date=March 4, 2018 |access-date=December 8, 2018}}{{cite web |title=Goto Arroz Caldo (Beef Tripe Rice Porridge) |url=http://foodipino.com/2013/07/23/goto-arroz-caldo/ |website=Foodipino |access-date=December 8, 2018}} Beef tripe can be substituted with other offal, like pig intestines.{{cite web |last1=Merano |first1=Vanjo |title=Special Goto Recipe |url=https://panlasangpinoy.com/2014/07/17/special-goto-recipe/ |website=Panlasang Pinoy |date=July 17, 2014 |access-date=December 8, 2018}}
Safflower (kasubha) may be added to give the dish a yellow color, though it is not traditional unlike in arroz caldo. It is commonly paired with tokwa't baboy (cubed tofu and pork). It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments. Goto is typically served as breakfast or as hangover food.
See also
References
{{Reflist|45em}}
{{Rice dishes}}
{{Filipino food}}
Category:Philippine rice dishes
Category:Philippine beef dishes