Pinapaitan sa Ampalaya

Ingredients for Pinapaitan sa Ampalaya

• 2 bitter melons (ampalaya), seeded and finely chopped
• 10 oz beef tripe, boiled and chopped
• 10 oz beef heart, boiled and chopped
• 4 oz pork liver, sliced
• 12 oz beef small intestine, boiled and chopped
• 5 chili peppers
• 5 kamias (bilimbi)
• 1 onion, minced
• 3 thumb-size pieces ginger, minced
• 5 cloves garlic, minced
• 5 tbsp white vinegar
• 6 cups water
• 3 tbsp cooking oil
• Fish sauce, to taste
• Ground black pepper, to taste

How to cook Pinapaitan sa Ampalaya

1. 1.Boil chopped ampalaya in water for 3 minutes; drain and reserve the cooking water.
2. 2.Heat oil in a wok and sauté garlic, onion, and ginger until softened.
3. 3.Add tripe, heart, and intestine; cook for 5 to 7 minutes. Add liver and cook for 1 minute.
4. 4.Add vinegar and bring to a boil. Pour in the strained ampalaya water, cover, and simmer on low until tender.
5. 5.Add kamias and chilies; cook for 15 minutes. Season with fish sauce and black pepper, then serve hot.