Serkele

Ingredients for Serkele

• 700 g beef innards, such as tendons, tripe, heart, and intestines, cut into small cubes
• 300 g beef brisket, cut into small cubes
• 1 cup beef blood
• 3 cups water
• 2 cups beef stock
• 3/4 cup cane vinegar
• 4 long green chili peppers
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Salt, to taste
• 2 onions, chopped
• 6 cloves garlic, minced
• Oil

How to cook Serkele

1. 1.If using tendons, boil them in water for 1 hour until beginning to tender.
2. 2.Add remaining innards, brisket, beef stock, and vinegar; boil for 45 minutes.
3. 3.Drain meat, reserving the broth. Heat oil in the wok and sauté garlic on low until lightly browned; add onions until soft.
4. 4.Return meat and cook for 10 minutes. Add reserved broth and green chilies.
5. 5.Slowly stir in beef blood continuously, then boil and simmer on low for 30 minutes until meat is tender.
6. 6.Season with fish sauce, salt, and black pepper. Serve hot with rice or puto.