From the recipe collection
Champeni
A Batangas goat-innards stew with vinegar, ginger, chilies, and a savory broth, served hot with rice.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 5–6
- Audio recipe
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Ingredients
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Method
- Have the goat meat and innards professionally cleaned. Parboil the innards 10–15 minutes, discard the water, rinse, and cut evenly.
- Heat oil and cook ginger, garlic, and onion until aromatic.
- Add the goat meat and firm innards and cook until no raw colour remains and the edges begin to brown.
- Add fish sauce, then pour in vinegar and let it boil uncovered for 3 minutes.
- Add broth, bay leaves, and peppercorns, cover partly, and simmer 50–75 minutes until tender.
- Add long green chilies and bird’s-eye chilies near the end.
- Reduce to the preferred brothy or lightly saucy consistency and adjust salt and sourness.
- Rest 5 minutes and serve piping hot with rice.