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–+ servings
gotong batangas bowl

Gotong Batangas Recipe

Gotong Batangas is a Filipino beef innards soup made with tripe, beef heart, small intestine, tendon, onions, chili, annatto, and a broth. Unlike the usual goto that many people know, this version does not use rice. Instead, it is all about tender beef parts simmered for hours until the broth becomes savory. Think of it as Batangas' bold, no-nonsense answer to a soup.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course, Snack, Soup, Street Food
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • ½ lb honeycomb tripe
  • ½ lb blanket tripe
  • ½ lb beef heart
  • ¼ lb small intestine
  • ½ lb beef tendon
  • 2 large red onions chopped
  • 3 pieces Thai chili
  • 2 quarts rice wash
  • ½ cup annatto water
  • 1 tablespoon salt
  • 1 teaspoon crushed whole peppercorn
  • 2 teaspoons garlic powder
  • 1 beef bouillon cube
  • ½ cup chopped green onions
  • 2 quarts water

Method
 

  1. Boil the innards. Pour 2 quarts of water into a large pot and bring it to a boil. Add the honeycomb tripe, blanket tripe, beef heart, small intestine, and beef tendon.
  2. Pre-boil to clean. Cover and cook over medium heat for 30 minutes. This helps remove impurities and strong odors from the beef innards.
  3. Discard the first water. Drain and throw away the boiling water. Rinse the innards if needed, then return them to the pot.
  4. Add the rice wash. Pour in the rice wash and bring it to a boil.
  5. Season the broth. Add the salt, crushed peppercorn, garlic powder, chopped red onions, Thai chili, and annatto water. Stir everything together.
  6. Add the beef bouillon. Drop in the beef bouillon cube, cover the pot, and simmer over low heat for about 4 hours or until the innards and tendon are tender.
  7. Slice the meat. Remove the cooked innards and tendon from the pot. Slice them into bite-sized serving pieces.
  8. Serve hot. Arrange the sliced innards in a bowl, pour hot broth over them, and top with chopped green onions and extra chili.

Notes

Make sure to pre-boil the innards and discard the first water. This step helps clean the beef parts and keeps the broth from tasting too strong. Cook the dish low and slow because tendon and tripe need time to become tender.
Also, adjust the chili depending on your spice tolerance. Batangas-style dishes can be bold, but your tongue does not need to suffer for authenticity. Finally, make the dipping sauce fresh right before serving because calamansi, onion, and chili give the dish that sharp flavor that balances the rich broth.

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