Ingredients:
1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper
How to cook:
Wash thoroughly ox innards, drain and cut into small slices, set aside liver.
In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.
Rinse and add fresh water and boil for 1-2 hours or until innards are tender.
Remove from pan separate broth and keep aside.
In same sauce pan sauté onion, garlic and ginger.
Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.
Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required).
Simmer for another 3-5 minutes.
Season with salt and pepper, garnish with spring onion. Serve hot.
Source: Overseas Pinoy Cooking
Photo: Filipino Foods
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