A tasty Filipino recipe which consists of beef innards, fresh hot pepper, ginger and other spices for flavoring. Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.
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
Ingredients for cleaning and boiling the innards:
1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed
Sunday, 29 April 2012 04:21
posted by
Marla Ahlgrimm
One of my favorite dishes in the Philippines. I am craving for this now.
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Tuesday, 03 April 2012 18:26
posted by
Paul E. Perito
This is really so yummy. Papait is one of my favorite dish. I miss eating this one.
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