Sinanglaw

Ingredients for Sinanglaw

• 500 g beef brisket or another economical beef cut, cubed
• 300 g beef tendons, cut into squares
• 300 g pre-cooked beef tripe, cubed
• 1/4 cup diluted beef bile or 2–3 bitter gourd pieces, roughly chopped
• 500 g kamias or tamarind
• 1 whole garlic, minced
• 1 thumb-size ginger, thinly sliced
• 2 large onions, quartered
• 6 finger chillies, thinly sliced
• Fish sauce or sea salt, to taste
• Spinach leaves, optional
• Oil, for sautéing
• Water, as needed

How to cook Sinanglaw

1. 1.Heat oil in a deep pot; sauté garlic, onions, and ginger until fragrant. Brown the beef, then add the tendons.
2. 2.Add enough water to cover. Boil, then simmer gently for 45 minutes; strain the broth and reserve the meat.
3. 3.Return clear broth and tendons to the pot. Simmer 90–120 minutes, adding water as needed, until tendons are soft.
4. 4.Add beef, tripe, and chillies. Add bile, or bundle bitter gourd with kamias or tamarind in muslin; simmer 30 minutes.
5. 5.Press the bundle to release its juices, season with fish sauce or salt, and wilt in spinach if using. Serve hot.