How to make Gotong Batangas
Gotong Batangas was originally called Gotong Lipa according to some. Nevertheless, this hot soup is best for rainy days. It is a well known comfort food of Batangeños.
But before you start cooking let me give you some quick preparation guide for your tripe:
A quick guide to buying beef tripe from Spruce Eats: “The tripe from a newly-slaughtered cow is yellowish (almost brownish and, in some cases, greenish) and bits of undigested food may still be attached to it. A “dressed” tripe is pale, almost white, and it has been soaked in a chlorine solution to remove impurities. The process is called bleaching. Most tripe sold in groceries have undergone bleaching. Whether you have bleached or unbleached tripe, either way, tripe has to be rinsed and properly cleaned prior to cooking.”
So regardless if your buying your tripe in groceries or the wet market it is important that you clean the tripe thoroughly or if you want it pre cleaned, it is better to buy the bleached tripe and clean it again before cooking. Than buying the tripe from scratch, you will need extra time for cleaning and preparing the tripe.
Gotong Batangas Recipe
1 kilogram beef tripe, bleached or cleaned well (it should look pale in color if already cleaned well in grocery)
1/2 kilo beef, cut into strips
6 cloves garlic (3 cloves crushed and 3 cloves minced)
1 large onion sliced (divided into two parts)
2 thumb sized ginger, (1 crushed and 1 julienned)
1 dahon ng laurel (bay leaf)
2 tbsp cooking oil
2 Knorr Beef broth cubes
1 tsp atchuete powder (annato)
10 cups water (8oz per cup)
½ tsp peppercorns
salt and pepper
spring onions, garnish
patis (fish sauce)
Preparation and cleaning:
Under running water, wash and clean the beef tripe thoroughly. Rub it with enough rock salt to remove impurities and soak in a cup of vinegar for 15 minutes.
Rinse it after and brush it to remove dirts in small corners. Wash it again under running water. Then, parboil for about 15 minutes, discard water, rinse tripe once more and drain excess water.
In a large shallow pot, add the tripe, beef strips and 10 cups of water. Heat pot over medium heat and let it boil. Using a large spoon, remove all the scum or brownish fats that will float on top of the boiling broth. Discard it.
Adjust heat to low and let it simmer. Add in 3 cloves crushed garlic, half of the chopped onions, 1 thumb-sized crushed ginger, bay leaf, ½ tbsp salt and ½ tsp peppercorns. Let it cook until tripe and beef becomes tender for around 1 ½ hours cooking time.
Once the tripe and beef is cooked, remove from broth and transfer into a bowl. Take the stripe and slice it into strips. Set aside.
In a pan, heat oil and sauté garlic, onion and ginger until onion becomes soft and fragrant. Then add in the strips of tripe and beef. Continue to sauté for 3 minutes more. Add annatto powder and crushed beef broth cubes. Saute until beef broth cubes are absorbed by the meat.
Then add it into the pot of broth. Let it boil. Season with salt and pepper to taste. Continue to simmer for 15 minutes.
Serve it hot in a individual soup bowl! Garnish with chopped spring onions.
Prepare patis, pepper powder and fresh calamansi slice on the side. Enjoy!
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