Pinapaitan

Ingredients

• Cooking oil (2 tablespoons)
• Chili peppers (2 pieces, chopped (optional))
• Salt and pepper (to taste)
• Fish sauce (2 tablespoons)
• Water (6 cups)
• Vinegar (1/4 cup)
• Onions (2 medium, chopped)
• Garlic (4 cloves, minced)
• Ginger (2-inch piece, sliced)
• Bile (1/4 cup)
• Goat or beef innards (1 kg)

Instructions

1. Clean and wash the goat or beef innards thoroughly. Cut them into bite-sized pieces.
2. In a large pot, heat the cooking oil over medium heat.
3. Sauté the ginger, garlic, and onions until fragrant and onions are translucent.
4. Add the goat or beef innards and cook until browned.
5. Pour in the vinegar and let it simmer for a few minutes to remove any strong odor.
6. Add water and bring to a boil. Skim off any impurities that rise to the surface.
7. Reduce the heat to low and simmer for about 2 hours or until the innards are tender.
8. Add the bile and fish sauce. Season with salt and pepper to taste.
9. Simmer for another 10 minutes to allow the flavors to meld together.
10. If desired, add chopped chili peppers for extra heat.
11. Serve hot and enjoy!