My Authentic Gotong Batangas Recipe

Let me share my recipe for Gotong Batangas, a special goto variation from Batangas that's different from the rice porridge you might know. It's more of a rich, hearty soup made with various beef innards that creates the most delicious meal.

What makes this dish special to me is the patience it requires and the incredible flavors that develop during the slow cooking process. It's a labor of love. You must try it!

My Ingredients

• ½ lb honeycomb tripe (my favorite texture!)
• ½ lb blanket tripe (also called towel tripe)
• ½ lb beef heart
• ¼ lb small intestine
• ½ lb beef tendon (litid)
• 2 large red onions, chopped
• 3 Thai chilies
• 2 quarts rice wash (the secret to authentic flavor!)
• ½ cup annatto seeds diluted in water
• 1 tablespoon salt
• 1 teaspoon crushed whole peppercorns
• 2 teaspoons garlic powder
• 1 beef bouillon cube
• ½ cup chopped green onions
• 2 quarts water

How I Make My Gotong Batangas

1. I start by boiling water in my large cooking pot. Then I add all the beef innards: tripe, heart, intestines and tendons. I cover and cook for 30 minutes in medium heat. This initial boiling helps clean and makes the innards tender.
2. I discard the first water (it's done its job) and pour in my rice wash. This is what gives the authentic flavor. Never skip the rice wash! Then I bring this to a boil.
3. I add salt, crushed peppercorns, garlic powder, chopped onions, Thai chilies, and my annatto water. The annatto gives that beautiful orange color.
4. I add the beef bouillon cube, cover the pot, and let everything cook on low heat for 4 full hours. This is important for tender innards and rich flavors.
5. After 4 hours, I carefully remove all the innards from the pot and slice them into serving pieces. The meat should be incredibly tender by now. If not, I give it more time.
6. Finally, I arrange the sliced innards in bowls, pour the hot, flavorful broth over them, and top with chopped green onions and extra chilies for those who want spicy.
7. Serve and enjoy your gotong batangas!

My Personal Tips

• Clean the innards thoroughly before cooking.
• Don't skip the rice wash. It's what makes this authentically Batangas style.
• Be patient with the 4-hour cooking time.
• If you can find "libro" tripe (book tripe), add it for the complete experience.
• The annatto water gives both color and subtle flavor. Don't skip it.
• Taste and adjust seasoning during the last hour of cooking.
• Make sure all innards are completely tender before serving.

Related

Looking for other recipes like this? Try these:

Gotong Batangas Recipe

My Gotong Batangas is a rich, hearty soup made with various beef innards slowly simmered in rice wash and spices for hours until incredibly tender.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs 15 minutes mins

Servings: 4

Course: Breakfast, Snack

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• ½ lb honeycomb tripe (my favorite texture!)
• ½ lb blanket tripe (also called towel tripe)
• ½ lb beef heart
• ¼ lb small intestine
• ½ lb beef tendon litid
• 2 large red onions chopped
• 3 Thai chilies
• 2 quarts rice wash (the secret to authentic flavor!)
• ½ cup annatto seeds diluted in water
• 1 tablespoon salt
• 1 teaspoon crushed whole peppercorns
• 2 teaspoons garlic powder
• 1 beef bouillon cube
• ½ cup chopped green onions
• 2 quarts water

Method

 

1. I start by boiling water in my large cooking pot. Then I add all the beef innards: tripe, heart, intestines and tendons. I cover and cook for 30 minutes in medium heat. This initial boiling helps clean and makes the innards tender.
2. I discard the first water (it's done its job) and pour in my rice wash. This is what gives the authentic flavor. Never skip the rice wash! Then I bring this to a boil.
3. I add salt, crushed peppercorns, garlic powder, chopped onions, Thai chilies, and my annatto water. The annatto gives that beautiful orange color.
4. I add the beef bouillon cube, cover the pot, and let everything cook on low heat for 4 full hours. This is important for tender innards and rich flavors.
5. After 4 hours, I carefully remove all the innards from the pot and slice them into serving pieces. The meat should be incredibly tender by now. If not, I give it more time.
6. Finally, I arrange the sliced innards in bowls, pour the hot, flavorful broth over them, and top with chopped green onions and extra chilies for those who want spicy.
7. Serve and enjoy your gotong batangas!

Notes

• Clean the innards thoroughly before cooking.
• Don't skip the rice wash. It's what makes this authentically Batangas style.
• Be patient with the 4-hour cooking time.
• If you can find "libro" tripe (book tripe), add it for the complete experience.
• The annatto water gives both color and subtle flavor. Don't skip it.
• Taste and adjust seasoning during the last hour of cooking.
• Make sure all innards are completely tender before serving.

Tried this recipe?Let us know how it was!