Gotong Batangas is simply refers to tripe soup. of course it is originated in the province of Batangas in the southern part of island of Luzon, Philippines.
Goto ng Batanags is not a typical goto with rice and thick broth (rice porridge). This dish is consist of spicy soup with lots of innards like of tripe, cow’s skin, intestines, liver, tongue, blood and beef simmered and seasoned with onions, garlic, ginger, pepper and salt.
Goto is best eaten while hot and it is usually served with soy sauce and calamansi dip with crushed chilies which reduces the gamy taste of the cow’s entrails.
It is quite similar to another Filipino dish called "Papaitan" that also uses innards.
Good for serving: 9 - 10 persons
Ingredients:
- 1/4 kilo beef tripe
- 1/4 kilo beef
- 1/4 kilo beef/pork intestine
- 1/4 kilo beef/pork kidney
- 1/4 kilo beef/pork or chicken blood
- 1 head, garlic (half crushed, half minced)
- 1 onion, minced
- 1 1/2 cup of vinegar
- 2 thumb sized ginger, julienned
- 1 tsp. annato powder
- 2 tbsp. cooking oil
- salt and pepper to taste
- 15 cups water
Procedures:
- Clean beef, tripes,and innards. Rinse it well under running water. Rub with rock salt and soak in a cup of vinegar for 15 minutes, then rinse again under running water.
- Parboil for about 15 minutes, discard water, rinse again then drain.
- In a pot, put in 15 cups water, tripe, innards and beef, also include the jelly blood. then add a teaspoon of rock salt.
- Bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the broth. Cook until tender
- Remove all the beef, tripes, entrails and blood and cut into bite size pieces and set aside the broth.
- Saute the beef, tripes, innards and blood with garlic, onion and ginger.
- Add the annato powder (atchuete) added flavor and color.
- Add 1/2 cup of vinegar. stir for about 2-3 minutes
- Afterwards, add the broth, boil in medium heat, then add salt and pepper to taste
- Simmer for about 7-10 minutes.
- Put to individual serving bowl with hot chili and calamansi
- Serve hot together with steamed rice.
- Share and enjoy