Papaitan na Baka Recipe

INGREDIENTS:

• 1 k. ox tripe/innards
• 1/2 c. diluted ox bile
• 1 head whole garlic
• 1 thumb size ginger, crushed
• 2 thumb size ginger, cut into strips
• 1 head garlic, chopped
• 2 medium size onion, chopped
• 1 bundle spring onion, chopped
• 1 small packet, sampalok sinigang mix
• 2-3 siling labuyo, chopped
• 1/2 c. patis
• salt and pepper

PROCEDURE:

• Wash thoroughly ox innards, drain and cut into small slices, set aside liver.
•  In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. 
• Rinse and add freshwater and boil for 1-2 hours or until innards are tender. 
• Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger. 
• Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. 
• Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). 
• Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. 
• Serve hot.