Batangas Goto Recipe

Drown lots of steamed rice in this hearty, comforting soup!

This tripe soup that hails from Batangas is a little different from the regular goto. This version has tripe, intestines, liver, and beef shank in a broth flavored with onions, ginger, and annato powder. Serve this with lots of steamed rice! 

Batangas Goto Recipe

Toogy Clavecilla
Drown lots of steamed rice in this hearty, comforting soup!
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 2 hours
Course Main Dishes
Cuisine Filipino
Servings 4 to 6

Ingredients
  

Batangas Goto Ingredients

  • 1/4 kilo Beef tripe
  • 1/4 kilo Beef use 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

Instructions
 

  • 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.
  • 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.
  • Remove all the beef, tripe, entrails and blood and cut into bite sized pieces. Set the broth aside.
  • 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.
  • 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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