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