Batangas Goto


  • 2 lbs beef tripe
  • 1 lb beef, cut into strips
  • 6 cloves garlic (3 cloves crushed and 3 cloves minced)
  • 1 onion, sliced (divided into two parts)
  • 2 thumb sized ginger, (1 crushed and 1 julienned)
  • 1 bay leaf
  • 2 Tbsp olive oil
  • 2 pcs beef broth cubes
  • 1 tsp annatto powder
  • 10 cups water
  • 1/2 tsp peppercorns
  • salt and pepper


  1. Clean beef tripe. Rinse it well under running water. Rub with rock salt and soak in a cup of vinegar for 15 minutes, then rinse again under running water. Parboil for about 15 minutes, discard water, rinse tripe again then drain. Ryan did the parboiling part 2x.
  2. In a pot, put in 10 cups water, tripe and beef. Bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the broth. Add 3 cloves crushed garlic, half of the onion, 1 thumb-sized crushed ginger, bay leaf, 1/2 Tbsp salt and 1/2 tsp peppercorns. Cook until both tripe and beef are tender, about 1 1/2 hrs.
  3. Remove tripe and beef from broth. Cut tripe into strips.
  4. In a pan, saute garlic, onion and ginger in olive oil until onion is almost translucent. Add tripe and beef. Saute for 3 minutes. Add annatto powder and beef cubes. Saute until beef cubes ares melted.
  5. Add sauted mixture into the broth. Bring to a boil. Add salt and pepper to suit your taste. Let simmer for 15 minutes.
  6. Transfer to individual serving bowls. Top with green onions and drizzle with lime/lemon. Serve hot with steamed rice.

Source: Gutom Na!


Via: Batangas Goto

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