Believed to have originated in Lipa City, Gotong Batangas sets itself apart from other versions of Pinoy goto since it doesn’t contain rice. The comforting dish, which is best served with steamed rice and calamansi is a rich soup that contains brief tripes and innards seasoned with onions, garlic, ginger, salt, and pepper.
Although Gotong Batangas is a popular Batangueno delicacy, Filipinos from various parts of the country find this flavorful soup perfect for the cold weather and even a good cure for hangover. In fact, you’ll be able to spot Gotong Batangas restaurants not just in Batangas but in several parts of South Luzon.
Here’s a simple Gotong Batangas recipe you can follow.
- 1/4 kilo beef tripe
- 1/4 kilo beef shanks
- 1/4 kilo pork intestine
- 1/4 kilo pork or beef kidney
- 1/4 kilo beef
- 1 1/2 cups vinegar
- 1 head garlic, crushed
- 1 head garlic, minced
- 1 onion, minced
- 2 thumb-sized pieces ginger, julienned
- 1 teaspoon achuete powder in 1 tablespoon of water
- 2 teaspoons cooking oil
- salt and pepper for seasoning
- Rinse beef, innards, and tripe under running water. Rub them with rock salt then soak in a cup of white vinegar for 20 minutes. Rinse again under running water.
2. Partly cook by boiling the beef, innards, and tripe for 30 minutes. Discard water, rinse the drain.
3. Place 15 cups of water along with beef, innards, tripe, as well as jelly blood in a pot. Season this with 1 teaspoon of rock salt then bring to a boil over medium heat until scum appears on the surface. Take away all the scum or brown bubbles forming on top of the broth then cook until tender.
4. Take away all the beef, entrails, tripe and blood. Slice them into bite-sized pieces then set the broth aside.
5. Saute the beef, entrails, tripe and blood with onion, ginger and garlic in a large pan. Add the achuete powder for added flavour and color. Put 1/2 cup vinegar then stir for 2 to 3 minutes.
6. Put the broth them boil on medium heat then season with salt and pepper. Stir for 10 minutes.
7. Served with steamed rice, calamansi, and hot chili.
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