Ingredients:
- a kilo of tripe (librillo)
- 1 cup vinegar
- 2 cups water
- 1 tbsp salt
- 1 head garlic, crushed finely
- 1 onion, chopped
- 6 pcs tomatoes
- a cup of water
- 4 pcs white radish, sliced
- a tsp of msg
Procedure:
- Boil tripe in vinegar, water, salt and garlic until tender. Cut to bite-size pieces.
- Saute onion and tomatoes. Add tripe and water. Drop radish and simmer until tender. Season with salt and pepper.
- Serve.
Ingredients:
- 500 grams ox liver, sliced thinly
- 1/2 cup soy sauce
- 2 tbsps kalamansi juice or lemon juice
- 6 slices of bacon
- 2 large white onion, sliced into rings
Procedure:
- Marinate liver in soy sauce and kalamansi juice for 30 minutes. Meanwhile, segregate the onion rings.
- Pan fry the bacon and set aside.
- In the bacon fat, saute onions. Set aside.
- Cook liver in the remaining hot fat, continue stir-frying. When done add the remaining marinade, bacon and onions.
- Serve at once.
Ingredients:
- 1 ox tongue
- 6 cups water
- 1 onion
- 5 pepper corn
- 1 carrot
- parsley
- 1 bay leaf
- green onion
- salt
- coking oil
- a tsp of garlic
- a cup of vinegar
- 1/4 cup soy sauce
- 1-1/2 cup beer
- 2 tbsps Worcestershire sauce
- 2-4 tbsps sugar
- breadcrumbs
- fried plantain bananas
- fried sweet potato
Procedure:
- Clean and trim the ox tongue. In a heavy-bottom casserole, put water and add the next-seven ingredients. Lid on. Bring to boil. Keep boiling for a minute, then reduce heat. Let it simmer gently for 3-4 hours. Cut into chunks
- In a deep sauce pan, put oil. Brown ox tongue chunks. Add the garlic, vinegar, soy sauce, beer, Worcestershire sauce and sugar. Bring to boil. Let it simmer gently again until ox tongue is very tender.
- Thicken the sauce with breadcrumbs.
- Serve with freshly cooked white rice, fried bananas and fried sweet potato.
Ingredients:
- 4-5 cups water
- 1 pc pork cube
- 3 slices of ginger, lightly pounded
- 2 cups squash, cut into cubes
- 1 cup taro, cut into cubes
- 1 stalk lemongrass
- 1 pc eggplant, sliced diagonally
- 5 pcs okra, both ends removed
- a bunch (about 2 cups) of alugbati, leaves only
- 2 cups malunggay leaves
Procedure:
- To boiling water, add pork cube and ginger. Add squash and taro. Cook until tender, about 5 minutes.
- Add lemongrass. Mix in the eggplant and cook for another 4 minutes.
- Put okra and alugbati, then malunggay leaves. Bring to a brisk boil.
- Serve at once.
Ingredients:
- 350 grams chicken, cut up
- 6 cups water
- 1 tsp iodized coarse salt
- 1 chicken cube
- 1 med onion, sliced
- 2 med potatoes, cut into chunks
- 3 pcs plantain bananas, cut into two
- 1/3 cup garbanzos, cooked with skins removed
- 1 pc Chorizo de Bilbao, sliced
- 1 bundle pechay
Procedure:
- Boil chicken in water with salt and chicken cube.
- Add the rest of the ingredients, reserving the Chorizo de Bilbao for last. Simmer until tender. Add pechay.
- Serve hot.
Ingredients:
- 1/2 kilo of pork belly, adobo-cut
- 1/2 kilo of pork shoulder, adobo-cut
- a whole head of garlic, pounded finely
- 1 cup water
- 5-1/2 tbsps of white sugar
- 1 tbsp of salt
- 2 pcs dried bay leaves
- 1/4 cup whole peppercorns
Procedure:
- In a thick bottom casserole, marinate pork in garlic and vinegar for 30 minutes.
- Put the rest of the ingredients. Cover. Let it boil. Keep boiling for about 2 minutes before removing the cover. Mix. Then, reduce heat and bubble gently for about 30-40 minutes or until desired tenderness.
- Serve with cooked rice.
Ingredients:
- 250 grams beef sirloin, cut into strips
- 2 tbsps spicy sauce mix
- 2 tbsps vegetable oil
- 2 med pcs white onion, minced
- 2 slices of lime
- 1/2 tsp salt
- sour cream
- flour tortillas
Procedure:
- Marinate beef strips in spicy sauce mix for 10 minutes.
- In a pan, saute onion and bell pepper for 30 seconds. Follow with marinated beef strips and salt. Cook through until no longer pink.
- Remove from pan, Squeeze llime juice over. Mix.
- Serve the beef mixture side by side with heated flour tortillas and sour cream.