Gotong batangas is a unique kind of goto where the it differs from the goto we all know which consists of rice gruel or porridge with beef tripes. This dish is very similar to “beef papaitan” where it is a soup with beef innards. The beef innards used is usually beef tripe and combined other innards such as beef intestines, kidney, heart and liver. But some also used beef skin and parts of the cow’s head such as cheeks and tongue.
If you have visited Lipa City in Batangas specifically the Lipa pulic market almost all the cooked food sellers serve this kind of goto and they vary on the cow parts used in this dish. You can also request what kind of beef innards you want to put in your bowl. One tip I’ve learned to make your goto tasty, you should use rice washing instead of water in cooking the beef innards. To make the rice washing, just collect the liquid from washing the uncooked rice before it is cooked.
A Unique Twist on Goto
In the vibrant culinary landscape of Batangas, a province in the Philippines, a unique and flavorful dish known as “Gotong Batangas” takes center stage. Distinct from the familiar goto, a rice gruel or porridge with beef tripe, this dish is a hearty soup enriched with a variety of beef innards, creating a symphony of flavors that captivate the taste buds. Let’s dive into and explore the art of crafting this delightful dish.
The Essence of Gotong Batangas
Venturing into Lipa City’s bustling public market reveals a multitude of stalls where vendors proudly serve their rendition of this goto. What sets this dish apart is the diverse selection of beef innards used, ranging from tripe to intestines, kidney, heart, liver, and even unconventional choices like beef skin, cheeks, and tongue. The versatility of ingredients allows for a customized experience, and patrons can specify their preferred combination of beef innards when ordering.
A Tip for Tasteful Goto
To elevate the flavors of your goto, consider using rice washing instead of plain water when cooking the beef innards. This simple yet effective tip involves collecting the liquid obtained from washing uncooked rice before it is set to cook. This technique adds a subtle richness to the broth, enhancing the overall taste of the dish.
Cleaning and Preparing the Beef Innards
Commence the culinary journey by thoroughly cleaning the beef tripe and intestines. Rinse them under running water and rub with rock salt for a meticulous cleanse. Pour approximately one cup of vinegar over both innards and let them stand for 15 minutes. Use a knife or brush to remove any green residues on the tripe and other impurities. Rinse in running water, then parboil for 15 minutes. Discard the water, rinse again, and drain.
Creating the Flavorful Broth
In a pot, combine water with the meat ingredients – tripe, beef cheeks, intestines, and kidney. Bring the mixture to a boil, adding bay leaf, crushed garlic, crushed ginger, rock salt, and peppercorns. Adjust the heat to medium, skimming off any scum that rises to the surface. Simmer the concoction until the meat becomes tender, a process that may take anywhere from 1 and 1/2 to 3 hours. Once tender, remove the meat, tripe, and innards from the broth and slice them into strips.
Sautéing and Finalizing the Dish
In a separate pan, heat oil and sauté garlic, onion, and ginger until fragrant. Add the meat, tripe, and innards, sautéing for about 3 minutes. Introduce annato powder and half a cup of vinegar, stirring for an additional 2 minutes. Combine the sautéed mixture with the pot of broth and cook over medium heat for 10 minutes. Season with salt and pepper to taste.
Presentation and Serving
Transfer the finished goto into individual serving bowls. For an extra burst of flavor, garnish with chopped onions, calamansi, and siling labuyo. Serve the steaming bowl of goto hot, allowing the aromatic blend of spices and beefy goodness to tantalize your senses.
Embracing the Unique Tastes
In the realm of Filipino cuisine, gotong gatangas stands out as a culinary masterpiece, weaving together a tapestry of flavors from an assortment of beef innards. By following these simple steps and incorporating a few tips, you can unlock the full potential of this version of goto in your kitchen. Immerse yourself in the rich gastronomic experience that this dish offers, and discover why it has become a beloved staple in Batangas and beyond.
How to Cook Gotong Batangas
Ingredients
- 500 grams beef tripe
- 250 grams beef cheeks or any beef cuts
- 250 grams beef small intestine
- 250 grams beef kidney
- 1/2 head garlic, crushed
- 1/2 head garlic minced
- 1 pc onion minced
- 1 pc bayleaf
- 1/2 tsp. peppercorns
- 1 1/2 cup of vinegar
- 1 thumb sized ginger julienned
- 1 thumb sized ginger crushed
- 1 tsp. annato powder
- 1/2 Tbsp. rock salt
- 2 Tbsp. cooking oil
- 3 1/2 liters rice washing or water
- salt and pepper to taste
Instructions
How to cook Gotong Batangas:
- Clean beef tripe and intestines by rinsing in running water and rub with rock salt. Pour vinegar about one cup on the both innards and let is stand for about 15 minutes. Use a knife or a brush to clean the green stuffs on the tripe and other impurities.
- Rinse in running water and parboil for about 15 minutes. Discard water and rinse again and drain.
- Put water in the pot and add all the meat ingredients such as tripe, beef cheeks, intestines and kidney then bring to a boil. Add also the bay leaf, crushed garlic, crushed ginger, 1/2 tablespoon rock salt and peppercorns. Adjust heat to medium and as soon as the scum floats on the surface, remove them.
- Then lower the heat and simmer until tender approximately 1 and 1/2 hours to 3 hours. When tender, remove the meat, tripe and innards from the broth and slice into strips.
- In a pan, heat oil and saute garlic, onion and ginger until fragrant. Then saute the meat, tripe and innards for about 3 minutes. Then add the annato powder and half a cup of vinegar. Stir for another 2 minutes.
- Then put the sauteed meat and innards in the pot of broth and cook in medium heat for another 10 minutes. Season with salt and pepper.
- Transfer in individual serving bowls and serve hot with chopped onions, calamansi and siling labuyo.
Notes
Cooking Tips:
1. Masterful Meat Marination: Infusing Flavor at Its Best Marinating meat is a culinary art that can elevate your dishes to new heights. To maximize flavor absorption, create a well-balanced marinade. Start with an acid component like vinegar or citrus juice to tenderize the meat. Add flavorful elements such as minced garlic, herbs, and spices for depth. Allow ample time for marination; for tougher cuts, extend marinating time to tenderize. Remember to refrigerate, letting the flavors meld. When grilling or roasting, pat the meat dry to promote a flavorful crust. Your patience in marinating will be rewarded with succulent, restaurant-quality results. 2. The Science of Searing: Achieving Perfect Caramelization Searing isn't just about locking in juices; it's the key to incredible flavor through caramelization. Choose a heavy, oven-safe pan for an even sear. Pat the meat dry to remove excess moisture, ensuring a golden crust. Preheat the pan until it's smoking hot. Add oil with a high smoke point to prevent burning. Lay the meat, ensuring space between pieces for optimal browning. Resist the urge to flip too early; let the Maillard reaction work its magic. Searing imparts a complex, nutty flavor to your dish, transforming ordinary meals into culinary delights. 3. Flavorful Foundations: Crafting the Perfect Stock A well-crafted stock is the secret weapon in many exquisite dishes. Begin with quality ingredients – bones, vegetables, and aromatics. Roasting bones before simmering enhances depth. For a clear stock, start with cold water, gradually heating to draw out flavors. Skim impurities that rise to the surface. Add vegetables and herbs during the final hours for freshness. Simmer gently; boiling can cloud the stock. Strain meticulously for clarity. Freeze in portions for convenience. A homemade stock forms the backbone of remarkable soups, sauces, and stews, imparting a rich, nuanced taste that store-bought versions can seldom match.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Facts:
Amount per Serving:933g, Calories:309kcal, From fat:108, Total fat:12.2g, Saturated Fat:6.6g, Trans Fat:0.3g, Cholesterol:415mg, Sodium: 833 Total Carbohydrate: 11g, Dietary Fiber: 1g, Sugars: 4g, Protein: 36g, Vitamin A: 154%, Vitamin C: 46%, Calcium: 12%, Iron: 33%