Gotong Batangas (Goto) Recipe

 

Gotong Batangas (Goto) Recipe

Ingredients

• Beef Tripe: 500 grams (cleaned, boiled until tender, and cut into bite-sized pieces)
• Rice: 1 cup glutinous rice (or regular rice, washed)
• Water: 8 cups (adjust as needed for your desired consistency)
• Aromatics:
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 inches ginger, julienned
• Seasonings:
  • Salt and pepper, to taste
  • Fish sauce (patis) to taste (or one chicken/pork stock cube, crumbled, for extra depth)
  • Optional: 1–2 chopped siling labuyo (bird’s eye chili) for a spicy kick
• Optional for Color & Flavor:
  • 1 tablespoon annatto oil (for a rich, reddish hue)
• Garnishes:
  • Chopped scallions
  • Toasted garlic
  • Calamansi (or lemon) wedges
  • Optional: Crushed chicharon for added crunch

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Procedure

1. Prepare the Tripe:

   • Ensure the beef tripe is well-cleaned. If not pre-cooked, boil it in water with a little ginger until it’s tender (about 1–2 hours, or use a pressure cooker for faster results). Cut the tripe into strips or bite-sized pieces.

2. Sauté Aromatics:

   • In a large, heavy pot, heat a small amount of oil (or annatto oil if using) over medium heat.
   • Sauté the garlic, onion, and ginger until fragrant and softened. This builds a flavorful base for the porridge.

3. Combine Tripe and Broth:

   • Add the cooked tripe to the pot and stir-fry briefly with the aromatics.
   • Pour in about 8 cups of water (or more if you prefer a thinner consistency) and bring to a rolling boil.

4. Add the Rice:

   • Stir in the washed rice. Reduce the heat to low.
   • Allow the mixture to simmer gently, stirring occasionally to prevent the rice from sticking. Cook for about 30–40 minutes, or until the rice has broken down and thickened the broth into a creamy porridge.

5. Season to Taste:

   • Add salt, pepper, and fish sauce (or your crumbled stock cube) gradually, tasting as you go.
   • If you like a bit of heat, add the chopped siling labuyo at this stage.
   • Adjust the thickness by adding extra water if needed. Continue simmering until you reach your desired consistency.

6. Finish and Serve:

   • Once the porridge is thick, creamy, and well-seasoned, remove it from heat.
   • Ladle the gotong into bowls and garnish with chopped scallions, toasted garlic, and a squeeze of calamansi for brightness.
   • Optionally, sprinkle some crushed chicharon on top for an added crunchy texture.

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Serving Tips

• Enjoy Batangas Gotong hot for a comforting meal.
• It’s traditionally eaten for breakfast but also works wonderfully as a light lunch or snack.
• Serve alongside a small plate of fresh vegetables or pickled condiments to balance the rich, savory flavors.

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Feel free to adjust the ingredients and seasonings to match your personal taste. Enjoy this slice of Batangas culinary heritage in every spoonful!