How to cook Gotong Batangas 2020?

How to cook Gotong Batangas 2020?

Gotong Batangas was a different variety of goto because it contains of rice gruel or porridge along with beef tripes. This dish was look alike to "be

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Gotong Batangas was a different variety of goto because it contains of rice gruel or porridge along with beef tripes. This dish was look alike to “beef papaitan” where it is the soup with beef innards. The beef innards were often beef tripe and mixed on the other innards like heart, beef intestines, liver, and kidney. However, there are some who were using beef skin and the areas of the head of the cows like tongue and cheeks. If you went to Lipa City, Batangas, particularly on the Lipa public market, most of the cooked foods that you will see were the gotong batangas and they change the areas’ of the cow used in gotong batangas. You can also ask what types of beef innards that you like to add in your gotong batangas. One thing that I have discovered that you must use rice washing rather than water in cooking the beef innard to create and have a flavorful gotong batangas. All you need to do was get the liquid on the washing of the uncooked rice before it was already cooked to create the rice washing.


  • 500 grams of beef tripe
  • 250 grams of kilo beef cheeks or any beef cuts
  • 250 grams of beef small intestine
  • 250 grams of beef kidney
  • ½ head of minced garlic
  • ½ head of sliced garlic
  • 1 onion, crashed
  • 1 piece of bay leaf
  • ½ teaspoons of peppercorns
  • 1½ cup of vinegar
  • 1 thumb-sized of ginger, julienned
  • 1 thumb-sized of ginger, minced
  • 1 teaspoon of annato powder
  • ½ tablespoons of rock salt
  • 2 tablespoons of cooking oil
  • 3½ liters of rice washing or water
  • salt and pepper to taste


1. Use water to clean the beef intestines and trip and rub with rock salt. Add one cup of vinegar on the innards and leave it to sit for around 15 minutes. Clean the green stuff on the tripe and other dirt by the use of a brush or knife.

2. Use water to wash it again and boil for 15 minutes. Strain the water and wash it once again and filter.

3. In a pot, add the water and all the meat ingredients such as intestines, tripe, kidney, and beef cheeks and boils it Combine 1/2 tablespoons of rock salt, minced garlic, peppercorns, leaf, and minced ginger. Put the heat on a moderate fire and eliminates any impurities that were floating in the top.

4. After that, put the heat on a lower fire and boils it for 1 and 1/2 hours to 3 hours until it was meat ingredients were already soft. Took out the innards, tripe, and meat on the broth when it was already soft. Cut it into pieces.

5. Heat oil in a pan and cook ginger, onion, and garlic for several minutes or until it was already aromatic. Cook innards, trip, and meat for 3 minutes. Combine half a cup of vinegar and annato powder. Mix for 2 minutes.

6. In the pot of broth, add the sauteed innards and meat and boils in a moderate heat for 10 minutes. Sprinkle with pepper and salt.

7. Put it in a serving bowl. Serve it with siling labuyo, calamansi,, and onions. Enjoy!