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Batangas Goto Recipe


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!


  • 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


  • 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.

Source: Yummy REcipe




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