Gotong Batangas is a goto version of the province of Batangas. This is said to have originated in city of Lipa, which is known for having scores of famous restaurants specializing in different local dishes.
Goto usually refers to rice porridge in Filipino. This is composed of innards. It is best when topped with toasted garlic and chopped green onions. Gotong Batangas, on the other hand, is a bit different from traditional goto because it does not use rice. It is more of a soup than a porridge.
Preparing Gotong Batangas is simple. However, it takes some time to get the innards tender. Since I want to cook it the traditional way, I did not use a pressure cooker. Instead, I boiled it in a pot and waited for four hours until it’s ready. It was worth the wait.
In this recipe, I had two kinds of beef tripe: the towel and honeycomb. I wish that I had the other type called the book (it is literally translated as libro in Filipino) to complete the set. I also used small intestines, heart, and beef tendons (litid). All these ingredients were thoroughly cleaned and pre boiled before cooking.
This can be eaten by itself or with a side of white rice. I personally enjoy having this with a saucer composed of chopped onion, soy sauce, chili, and calamansi.
Try this Gotong Batangas Recipe. Let me know what you think.
Gotong Batangas Recipe
- 1/2 lb. honeycomb tripe
- 1/2 lb. blanket tripe
- 1/2 lb. beef heart
- 1/4 lb. small intestine
- 1/2 lb. beef tendon
- 2 large red onions chopped
- 3 pieces Thai chili
- 2 quarts rice wash
- 1/2 cup annatto seeds diluted in water
- 1 tablespoon salt
- 1 teaspoon crushed whole peppercorn
- 2 teaspoons garlic powder
- 1 beef bouillon
- 1/2 cup chopped green onions
- 2 quarts water
- Pour water in a large cooking pot. Let boil.
- Add all the beef innards. Cover and cook in medium heat for 30 minutes.
- Discard the water. Pour rich washing into the pot. Let boil.
- Add salt, crushed peppercorn, garlic powder, onion, chili, and annatto water. Stir.
- Add beef bouillon. Cover and cook in low heat for 4 hours.
- Remove the innards from the cooking pot. Slice into serving pieces.
- Arrange in a bowl. Pour hot broth in the bowl and top with chop green onions and chili.
- Serve with a dipping sauce composed of chopped onion, soy sauce, calamansi, and chili.
- Share and enjoy!