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.

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.

I add salt, crushed peppercorns, garlic powder, chopped onions, Thai chilies, and my annatto water. The annatto gives that beautiful orange color.

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.

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.

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.

Serve and enjoy your gotong batangas!