- ½ kg beef/chevon/mutton innards (This includes tripe, heart, liver, intestine and others) cut into small pieces.
- Sirloin or tenderloin (if you don’t like innards)
- Bile liquid (papait) or extract from the animal’s stomach (strained)
- Cooking oil
- Ginger strips (optional)
- Minced garlic
- Chopped onions
- Long green chili pepper (siling pangsigang)
- Tamarind extract or powder (optional)
- Salt to taste
- Msg (optional)
- Sautee ginger, garlic and onion in a wok or pan
- Add the innards and cook until oil starts to show up mixing it occasionally.
- Add salt and msg and mix
- Pour 1 liter of water and add the bile or extract
- (Stocked from the animal’s stomach is more preferred than bile because bile is too bitter if amount is not controlled)
- Cover and simmer for 30 minutes or until the meat is tender
- Add siling pangsigang and tamarind. Let boil for 5 minutes
- Serve hot with rice or serve as an appetizer.
Source: Gan On Travel
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