To get rid of the odor, wash and mash the raw pork innards with salt and banana leaves. Once cleaned, boil in a large pot with ginger and lemon. Cut into ½” cubes. Set aside.
Ingredients:
- ½ kilo of kidney (1
- ½ kilo of liver (1
- ½ kilo of tripe (1
- ½ kilo of heart (1
- ½ kilo of pancreas (1
- ½ kilo of intestines (1
- 1 onion, minced (keep the leaves)
- ¼ cup onion leaves
- 4 cloves garlic, minced
- 1 head ginger, minced
- 5 siling labuyo
- salt
- pepper
- patis
- 1 cup beef tenderloin, cut in ½” cubes
Cooking Directions:
1
2
In a saucepan or wok, sauté ginger, garlic and onion. Then add the innards and sauté. Salt and pepper to taste and continue to cook until broth comes out of the innards. Pour in enough water to cover everything and bring to a boil. Now add the beef tenderloin. Stir the mixture until cooked. Now add the siling labuyo.
3
Finally, add bile in bit by bit. The bile has a bitter taste so go slow and adjust flavor with patis. Serve in a hot bowl and garnish with chopped onion leaves.
