Classic Goto (Tripe Lugaw)

Method

1. Heat a little oil in a pot over medium heat. Sauté the garlic, onion and ginger until fragrant.
2. Add the rice and stir to coat.
3. Pour in the broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the rice softens and the porridge begins to thicken.
4. Add the cooked tripe and fish sauce. Continue to simmer for another 10–15 minutes so the flavours meld and the rice breaks down further.
5. Adjust seasoning and thickness with more water or broth if needed.
6. Serve hot, topped with spring onion, fried garlic, crushed chicharon and calamansi.