Batangas Goto Recipe

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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