Menudong Goto

Ingredients:

• 1/2 kilo tripe
• 2 tbsps cooking oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 Chorizo de bilbao or Spanish sausage, sliced
• a cup of tomato sauce
• 1 pc red bell pepper
• a cup of cooked garbanzos or chick peas
• 2 cups broth
• 2 potatoes, cubed and fried

Procedure:

1. Clean and boil tripe in salt and water until tender. Cut into small pieces and set aside.
2. Fry the garlic and onion in hot oil. Add the chorizo de bilbao and pour in tomato sauce. Drop in tripe, bell pepper, chick peas and potatoes. Simmer until sauce is of desired consistency.
3. Just before removing from heat, season with salt.

Kilawin Na Librillo At Labanos

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:

1. Boil tripe in vinegar, water, salt and garlic until tender. Cut to bite-size pieces.
2. Saute onion and tomatoes. Add tripe and water. Drop radish and simmer until tender. Season with salt and pepper.
3. Serve.

Liver Bistek

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:

1. Marinate liver in soy sauce and kalamansi juice for 30 minutes. Meanwhile, segregate the onion rings.
   
2. Pan fry the bacon and set aside.
3. In the bacon fat, saute onions. Set aside.
4. Cook liver in the remaining hot fat, continue stir-frying. When done add the remaining marinade, bacon and onions.
5. Serve at once.

Lengua Estofado - Batangas Style

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:

1. 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
2. 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.
3. Thicken the sauce with breadcrumbs.
4. Serve with freshly cooked white rice, fried bananas and fried sweet potato.

Fajitas

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:

1. Marinate beef strips in spicy sauce mix for 10 minutes.
2. In a pan, saute onion and bell pepper for 30 seconds. Follow with marinated beef strips and salt. Cook through until no longer pink.
3. Remove from pan, Squeeze llime juice over. Mix.
4. Serve the beef mixture side by side with heated flour tortillas and sour cream.