What makes goto from Batangas so special?

Mention "goto" and immediately, a bowl of rich and thick porridge, made primarily with rice and embellished with innards, comes to mind.

Which makes goto from Batangas different.

Gotong Batangas doesn't have rice. "Purong laman at may masarap na sabaw," Love Añover described it on the "This is Eat" segment of Unang Hirit on Wednesday morning.  

"Walang kanin yan. Talagang sabaw at laman lang ang matitikman niyo," she said.

According to Donald de Ramos, owner of Andy's Famous Batangas Lomi and Bulalo, boiling the innards in a pot of boiling water with ginger is key in making Gotong Batangas extra delicious.

"Ang luya, pampatanggal ng lansa yan," he said.

He says boiling the innards between 3-4 hours in important to truly tenderize and soften the meat.

Don't throw away the water used to boil the innards. Instead, add a few ladles of it to the sauteed meat. 

In case you were wondering why Gotong Batangas has a distinct reddish color: a splash of atsuwete is added, further setting it apart from other types of goto.

Hungry yet? Us too. — LA, GMA News