How to Cook Gotong Batangas
Gotong Batangas is a rich and flavorful Filipino soup, distinguished by its hearty blend of beef tripe, innards, and a rice-washed broth, creating a culinary symphony.
Servings: 6 servings
Calories: 309kcal
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.