Sinanglaw

Ingredients

Beef tripe

1 pound, cleaned and cut into bite-sized pieces

Beef liver

1 pound, cleaned and sliced

Beef bile

2 tablespoons

Water

8 cups

Vinegar

1/4 cup

Ginger

1-inch piece, sliced

Garlic

4 cloves, minced

Onions

1 medium, chopped

Chili peppers

2-3, sliced (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, bring 8 cups of water to a boil. Add the beef tripe and liver, boiling them for about 10 minutes. Drain and set aside.
2. In the same pot, heat a tablespoon of oil over medium heat. Sauté the chopped onions, minced garlic, and sliced ginger until fragrant and the onions are translucent.
3. Add the boiled tripe and liver back into the pot. Pour in the vinegar and bring it to a boil.
4. Once boiling, reduce the heat to low and simmer for 1-2 hours, or until both the tripe and liver are tender.
5. Stir in the beef bile and season with salt and black pepper to taste. Let it simmer for another 10 minutes to meld the flavors.
6. Serve hot, garnished with sliced chili peppers for an extra kick.