Batangas goto is a little different from the porridge-like ones that you’ve probably tasted. Batangas goto isn’t a congee; it’s a soup. The soup is flavored with onions, ginger, annatto powder, and has a base broth made by simmering tripe, intestines, liver, and beef shank all together. It packs a powerful punch when it comes to the deep flavor that the soup delivers, and is best enjoyed over lots of hot rice, hot chili, and a squeeze of calamansi.
This Batangas goto recipe is 100% home cook-friendly—you’ll be surprised at how easy it is to make it at home! All the ingredients that you need are available in major grocery stores, but you’ll be able to score cheaper cuts of meat at local markets.
Batangas Goto Recipe
Yield 4 to 6
1/4 kilo beef tripe
1/4 kilo beef shanks
1/4 kilo pork intestine
1/4 kilo beef or pork kidney
1 1/2 cups vinegar, divided
1/4 kilo beef
2 heads garlic, 1 head crushed, 1 head minced
1 onion, minced
2 thumb-seized pieces ginger, julienned
1 teaspoon achuete powder (annatto powder), or 1 tablespoon annato seeds in 1 tablespoon of water
2 teaspoons cooking oil
Salt, to taste
1 Clean beef, tripe, and innards by rinsing well under running water. Rub with rock salt and soak in a cup of white vinegar for 20 minutes. Then, rinse again under running water.
2 Parboil the beef, tripe, and innards for 30 minutes, discard water, rinse, and drain. In a pot, place 15 cups of water along with the beef, tripe, innards, and jelly blood. Season with 1 teaspoon of rock salt and bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that form on top of the broth. Cook until tender.
3 Remove all the beef, tripe, entrails and blood and cut into bite sized pieces. Set the broth aside.
4 In a large pan, saute the beef, tripe, entrails, and blood with garlic, onions, and ginger. Add the annato powder or annato seeds for added flavor and color. Add 1/2 cup of vinegar and stir for 2 to 3 minutes.
5 Add the broth, boil on medium heat, and season with salt and pepper. Simmer for 10 minutes. Serve with steamed rice, hot chili, and calamansi.
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