Sinanglaw

Ingredients

• Chili peppers (2 pieces, chopped (optional))
• Black pepper (to taste)
• Salt (to taste)
• Water (6 cups)
• Vinegar (1/4 cup)
• Ginger (1 thumb-sized piece, sliced)
• Garlic (4 cloves, minced)
• Onions (2 medium, chopped)
• Beef bile (1 tablespoon)
• Beef liver (1/2 pound, sliced)
• Beef tripe (1 pound, cleaned and sliced)

Instructions

1. In a large pot, boil the beef tripe and liver in water for 10 minutes. Drain and set aside.
2. In the same pot, sauté the onions, garlic, and ginger until fragrant.
3. Add the boiled tripe and liver back into the pot. Pour in the vinegar and water. Bring to a boil.
4. Reduce the heat and simmer for 1-2 hours, or until the tripe and liver are tender.
5. Add the beef bile and stir well. Season with salt and black pepper to taste.
6. Simmer for another 10 minutes to allow the flavors to meld together.
7. Serve hot and garnish with chopped chili peppers, if desired.