Champeni is a richly sauced beef-offal dish balanced with pineapple, tomato, and chilies.
2 hours 50 minutes · Serves 8
Ingredients for Champeni
1 kg mixed beef innards and meat, including tripe, intestines, cow skin, tendons, and beef chunks, cleaned and bite-sized
5 cups water, or enough to cover
1 tbsp whole peppercorns
Salt, to taste
2 medium onions, chopped
5 cloves garlic, minced
2 thumb-sized ginger pieces, julienned
4 tbsp soy sauce
2 tbsp fish sauce
1/2 tsp ground black pepper
1 cup pineapple juice
1/2 cup tomato sauce or banana ketchup
2 dried bay leaves
4 long green chilies, sliced
2 red chilies, optional
3 tbsp cooking oil
1 tbsp annatto powder, diluted in 1/2 cup water
Chopped spring onions, for garnish
How to cook Champeni
1.Place beef innards and meat in a pot with water, peppercorns, and salt. Boil 1 to 2 hours, skimming foam, until tender; drain.
2.Heat oil in a deep pan. Sauté garlic and ginger until fragrant, add onions until translucent, then stir-fry the boiled beef for 5 to 10 minutes.
3.Add soy sauce, fish sauce, pepper, bay leaves, pineapple juice, tomato sauce, annatto water, and chilies. Simmer uncovered 10 to 15 minutes until thickened.
4.Adjust seasoning, garnish with spring onions, and serve with rice or as pulutan.
