INGREDIENTS:
- 1/2 kilo following beef innards; cut in 1″ cube
- tripe
- liver
- kidney
- heart
- pancreas
- intestines
- 1 cup beef tenderloin; cut in 1/2″ cubes
- 1/4 cup bile
- 1 onion; minced
- 4 cloves garlic; minced
- 1 head ginger; minced
- 1/4 cup onion leaves
- 5 Philippine bird’s eye peppers (siling labuyo)
- Salt and pepper
- Fish sauce
For Cleaning and Boiling the Innards:
- 1 lemon; sliced(optional)
- 8 kalamansi; sliced (optional)
- Banana leaves (optional)
- 1 ginger root; crushed
HOW TO COOK:
- Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamansi until tender. Cut into 1/2 inch cubes/lengths. Set aside.
- Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
- Add bile little by little, drop by drop, (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.
SOURCE: myfilipinorecipes.com
IMAGE: youtube.com
