Authentic Gotong Batangas Recipe (Batangas-Style Beef Tripe Soup)
Gotong Batangas, a cornerstone of Batangueño cuisine, is a nourishing soup featuring meticulously cleaned beef tripe and tender meat strips simmered in a fragrant broth infused with garlic, ginger, and annatto. Originally known as Gotong Lipa, this hearty dish transforms humble ingredients into a comforting masterpiece, traditionally served with calamansi and fish sauce for personalized seasoning.
Equipment
- Large stock pot (kaldero) For slow-cooking the tripe and meat
- Sauté Pan (kawali) For browning aromatics and meat
- Sharp knife (kutsilyo) For slicing meat and vegetables
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Skimmer (Siyanse) For removing scum during cooking
- Cutting board (Sangkalan) For prep work
- Measuring spoons and cups (panukat) For accurate measurements
- Fine-mesh strainer For cleaning the tripe
Ingredients
For the Soup Base:
- 1 kilogram beef tripe tuwalya ng baka, bleached and cleaned
- ½ kilo beef cut into strips
- 6 cloves garlic bawang, divided
- 1 large onion sibuyas, sliced and divided
- 2 thumb-sized ginger luya, divided
- 1 bay leaf dahon ng laurel
- 2 tablespoon cooking oil
- 2 Knorr Beef broth cubes
- 1 teaspoon annatto powder atchuete
- 10 cups water
- ½ teaspoon peppercorns paminta
- Salt asin to taste
For Serving:
- Spring onions sibuyas na mura, chopped
- Calamansi
- Fish sauce patis
- Ground black pepper
Instructions
- Start by washing the beef tripe thoroughly under cold running water. Rub rock salt all over the tripe and soak it in vinegar for 15 minutes. Rinse well, scrub with a brush, then parboil for 15 minutes. Drain and rinse again with cold water.
- Put the cleaned tripe and beef strips in a large pot with 10 cups of water. Bring to a boil over medium heat. Use a spoon to remove any scum that floats to the top.
- Turn the heat to low. Add half of the garlic (crushed), half of the sliced onions, half of the ginger (crushed), bay leaf, salt, and peppercorns. Let this cook slowly for about 1½ hours until the meat gets tender.
- Once tender, take out the meat and tripe. Cut the tripe into strips that are easy to eat.
- Get a pan and heat some oil over medium heat. Cook the remaining garlic, onions, and ginger until they smell good and the onions turn clear. Add your sliced tripe and beef. Cook for 3 minutes.
- Add the annatto powder and beef cubes. Keep cooking until the meat soaks up all the seasoning.
- Put everything back in the pot with the broth. Let it boil, then add salt and pepper to taste. Cook for 15 more minutes to blend all the flavors.
- Serve hot in bowls. Top with chopped spring onions. Put fish sauce, ground pepper, and fresh calamansi on the table so everyone can season their soup just how they like it.
- Best enjoyed with hot rice on a rainy day. Makes enough for 6-8 people.
- Remember: The key to great Gotong Batangas is patience while cleaning the tripe and letting the soup cook slowly. Your house will smell amazing, and the wait will be worth it.
Tips from Lola's Kitchen
- Always use fresh beef tripe - look for a clean, pale color without strong odors
- For extra flavor, add beef bones during the simmering process
- Don't skip the parboiling step - it ensures clean-tasting soup
- Save time by asking your butcher to clean the tripe for you
- The soup tastes better the next day when flavors have melded
Nutrition
Calories: 320kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 580mgPotassium: 30mgFiber: 0.2gSugar: 0.03gVitamin A: 15IUVitamin C: 1mgCalcium: 19mgIron: 3mg
Tried this recipe?Let us know how it was!