Champeni of Batangas. Champeni or champene, sampeni or sampene, whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas. I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas, the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas. These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there.
I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas. I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas. At this point can I ask our readers from Batangas to share with us more information about Champeni or if you have your own recipe, please share with our readers.
Today I am sharing my own version of the Champeni of Batangas. For this version I used the beef innards used for Papaitan. Papaitan ingredients are available in most public market’s meat section or some supermarkets. I bought my ingredients from my favourite supermarket, the Filinvest City Alabang branch of South Supermarket. I you are sourcing the beef innards from the public market at your location make sure to ask the butcher some of the cow skins and extra tripe.
To make my Champeni of Batangas, I made it simple, my ingredients and cooking method was based on what I had on countless lunch at some Batangas eateries and Champeni cook by friends.
Here is the recipe of my Champeni of Batangas.
1 kilo beef innards, cut into small sizes
2 medium sized onions, peeled, chopped
1/2 head garlic, crushed, peeled, chopped
2-3 thumb size ginger, skinned, cut into strips
3-4 green long chili, chopped
2-3 red chili chopped
1/4 cup soy sauce
1/4 cup fish sauce
1/2 cup tomato sauce
2 tbsp. annatto powder, diluted in 1/2 cup of water
2 tbsp crushed peppercorns
spring onion for garnish
Separate the cow skin, tripe and intestines from the papaitan beef inards set. Boil the cow skin, tripe and intestines for 1 to 2 hours or until tender. Drain and keep aside. Parboil the other beef opal for 5 to 10 minutes. Drain and keep aside. Using a wok, sauté the garlic and the ginger until fragrant. Stir in the onion and continue to stir cook for about a minute. Now add in the beef innards and continue to stir cook for 5 to 1o minutes. Add in the crushed peppercorns, soy sauce, fish sauce, red chili and annatto solution, continue to stir cook for another 10 to 15 minutes. Add in about 2 to 2 1/2 cups of water bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduced to about half. Add in the tomato sauce and green chili. Stir cook for 3 to 5 minutes, correct saltines if required. Garnish with spring onion and serve immediately as a viand or “pulutan”.