Gotong Batangas

Ingredients for Gotong Batangas

• 200 g beef shank, cubed
• 300 g beef tendon, cubed
• 200 g honeycomb tripe, parboiled
• 200 g blanket tripe, parboiled
• 200 g beef heart, cubed
• 100 g beef liver, thinly sliced
• 4 bird's-eye chilies, halved
• 1 litre rice wash
• 500 ml beef stock
• 1 1/2 cups cane vinegar, divided
• 1 tablespoon annatto powder
• Salt
• Freshly ground black pepper
• 2 red onions, chopped
• 1 whole garlic bulb, minced
• 1 thumb-size ginger, thinly sliced
• Oil
• Chopped spring onions, for garnish
• Fried garlic, for garnish

How to cook Gotong Batangas

1. 1.Soak both tripe types in 1 cup vinegar and salt for 30 minutes; drain, rinse, and drain again.
2. 2.Season shank, tripe, and heart. Brown them in batches in oil, then marinate with remaining 1/2 cup vinegar.
3. 3.Sauté garlic, ginger, and onion in the same pot. Fry annatto powder briefly until it colors the oil.
4. 4.Add tendon, rice wash, and beef stock; boil, then simmer low for 1 hour. Add drained marinated meats and simmer 1 hour more.
5. 5.Add chilies and liver; simmer 20 minutes. Season, then garnish with spring onions and fried garlic.