Authentic Ilocano Sinanglaw: A Savory Filipino Soup Recipe

Ingredients

  • 500 grams beef innards (tripe, liver, kidney)
  • 1 beef bone
  • 3 cups of water
  • 2 large onions, sliced
  • 2 tablespoons ginger, chopped
  • 4 cloves garlic, crushed
  • 3 pieces green chili pepper
  • 1 bundle string beans, cut into 2-inch length
  • 1 bundle papaitan mix
  • 2 tablespoons vinegar
  • 3 tablespoons patis (fish sauce)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons cooking oil

Steps and instructions

  1. Prepare the beef innards by washing them thoroughly. Boil them for a few minutes then drain and set aside.
  2. Heat the cooking oil in a pot then sauté the garlic, onion, and ginger.
  3. Add the beef innards and the beef bone to the pot and cook for a few minutes until they are browned.
  4. Add the papaitan mix to the pot and stir.
  5. Pour in the water and bring the mixture to a boil. Lower the heat and let it simmer for about an hour or until the beef innards are tender.
  6. Add the string beans and green chili pepper and cook for another 10 minutes.
  7. Season with vinegar, patis, salt, and ground black pepper. Stir and cook for a few more minutes.
  8. Remove the pot from the heat and let the Sinanglaw cool down a bit before serving.

Tools for making

  • Pot - A large pot to cook the Sinanglaw.
  • Knife - A sharp knife for slicing the onions and chopping the ginger.
  • Cutting Board - A sturdy cutting board for preparing the ingredients.
  • Garlic Crusher - A tool for crushing the garlic cloves.
  • Measuring Cups - To accurately measure the water, vinegar, and fish sauce.
  • Cooking Spoon - A spoon for stirring the ingredients while cooking.

Recipe variations

  • Use different types of beef innards such as spleen, intestines, or heart.
  • Add other vegetables such as cabbage, carrots, or bell peppers.
  • Substitute the beef innards with chicken gizzards or pork offal.
  • Make it spicy by adding more chili peppers or chili powder.
  • Experiment with different spices and herbs such as bay leaves, thyme, or oregano.
  • For a tangy twist, squeeze some calamansi or lemon juice before serving.
  • Add a can of coconut milk for a rich and creamy Sinanglaw.
  • Include other ingredients like mushrooms, bamboo shoots, or eggplant.
  • Make it vegetarian-friendly by using tofu or seitan instead of meat.

Recipe overview

Sinanglaw is a savory and slightly bitter soup dish popular in the Ilocano region of the Philippines. It's made predominantly from beef innards such as tripe, liver, and kidney, along with other ingredients like beef bone, string beans, and green chili pepper which all contribute to its distinct, hearty flavor. The dish also includes a papaitan mix, which gives it its characteristic bitterness. This recipe for Sinanglaw is fairly simple to follow and requires minimal prep work. You'll start by prepping and browning your beef innards, adding in your other ingredients, and allowing everything to simmer together. The result is a comforting, hearty soup that's perfect for any time of day.

Common questions

  1. What are the beef innards typically used in Sinanglaw?
    The traditional Sinanglaw recipe uses beef tripe, liver, and kidney.
  2. Can I use other types of meat instead of beef innards?
    While the authentic Sinanglaw recipe calls for beef innards, you can experiment with other meats like beef chunks or even pork if desired.
  3. Where can I find papaitan mix?
    Papaitan mix can usually be found in Filipino or Asian grocery stores. If you cannot find it, you can make your own mix by combining bitter herbs and spices like ginger, garlic, and chili peppers.
  4. Can I adjust the level of spiciness?
    Yes, you can adjust the level of spiciness by adding more or fewer green chili peppers according to your preference.
  5. How long does it take to cook Sinanglaw?
    Sinanglaw usually takes about 1 to 1.5 hours to cook until the beef innards are tender.
  6. Is it necessary to boil the beef innards before cooking?
    Boiling the beef innards briefly helps remove any impurities and pre-cooks them slightly. It is recommended to do so before proceeding with the recipe.

Serving dishes and utensils

  • Pot - You will need a pot to cook the Sinanglaw.
  • Knife - A knife is essential for slicing the onions and chopping the ginger.
  • Cutting board - You will need a cutting board to chop the ginger and slice the onions.
  • Cooking spoon - A cooking spoon will be used for stirring and mixing the ingredients.
  • Strainer - You will need a strainer to drain the boiled beef innards.
  • Serving bowls - Prepare serving bowls for the Sinanglaw.
  • Chopsticks or spoon - Provide chopsticks or a spoon for serving and eating the Sinanglaw.

Origin stories

Sinanglaw is a popular dish hailing from the Ilocos region in the northern part of the Philippines. This quaint region is known for its rich cultural heritage and culinary prowess, with a distinctive cuisine that sets it apart from the rest of the archipelago. Interestingly, the name "Sinanglaw" comes from the Ilocano verb "sanglaw", which means "to douse" or "to pour". The dish is aptly named as the cooking process involves dousing the ingredients with a flavorful broth. The unique ingredient in Sinanglaw is papaitan, a bittering agent typically made from bile. While this may sound off-putting to some, it's the balance of bitter, sour, and savory flavors that gives Sinanglaw its distinct and delightful taste. It's a testament to the Ilocano people's creativity and skill in using every part of the animal, turning even the most overlooked ingredients into a gastronomic delight.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.