Sinanglaw (Ilocano Beef Innards Soup)

Method

1. If needed, pre boil the tripe until tender, then slice it into bite sized pieces. Cut the brisket and liver or intestines into similar sized pieces.
2. Heat the oil in a pot over medium heat. Sauté the garlic, onion and ginger until fragrant and the onion is soft.
3. Add the beef brisket, tripe and any other offal. Sauté for a few minutes, then season with fish sauce.
4. Pour in the water, bring to a boil, skim any scum, then reduce the heat and simmer 1.5–2 hours, or until the meats are tender.
5. Add the sliced kamias and simmer for 10–15 minutes so the sourness infuses into the broth.
6. Add the bile a little at a time and simmer thoroughly before tasting each addition. If using ampalaya instead, add the pieces and simmer until tender. Do not taste raw bile.
7. Adjust seasoning with more fish sauce, salt and pepper. Serve hot with rice.