A unique comfort food has emerged in Barangay Kanluran, Santa Rosa City, Laguna — a fusion of Gotong Batangas and the bulalo of Tagaytay, perfect for warming up in the rainy season.

To prepare this savory delight, pre-cooked beef tripe, skin, intestines, and bones are simmered in seasoned water until tender.

The broth is then mixed with both Gotong Batangas and Bulalo flavors, garnished with garlic and spring onions, ready to be served.

"Malambot talaga siya, mangunguya mo. Tsaka 'yung lasa niya masarap, malinis 'yung sabaw," Lorie Ilao, a customer, said.

"Unang una, marami eh, marami 'yung laman niya. Tapos halos hindi nga mauubos 'yan sa dami eh," Arnie Somohid, another customer, added.

Jayson Escaño, the owner of the establishment, said they minimize using additives.

"Wala nang masyadong additives tapos 'yung coloring, para at least kitang-kita mo 'yung linis ng sabaw, tsaka 'yung linis ng pagpapakulo ng baka," Escaño said.

Perfecting the blend was a trial-and-error process until they achieved the ideal taste of the Gotong Batangas-Bulalo duo.

They go through 30-40 kilograms of beef daily, ensuring each batch is cooked over charcoal for three to four hours to achieve the perfect tenderness and separation of meat and bones.

"Ginagamitan namin ng uling para makapagpalambot doon sa lamanloob tsaka karne ng baka, umaabot 'yun ng three to four hours to make sure na malambot talaga at humihiwalay 'yung laman tsaka 'yung buto," Escaño said.