Delectable Sinanglao: Traditional Filipino Beef Stew Recipe

Ingredients

1 kilogram of beef, preferably with bones
500 grams of Ox tripe
500 grams of Ox book lungs
1 tablespoon of oil
6 cloves of garlic, minced
1 large onion, diced
2 pieces of ginger, peeled and sliced
1 tablespoon of tamarind soup base
1 teaspoon of whole black peppercorns
2 bay leaves
1 teaspoon of salt
1 liter of water
1 bunch of bok choy or pechay, chopped
1 tablespoon of vinegar
1 tablespoon of fish sauce (optional)

Steps and instructions

Prepare the beef by cutting it into serving pieces. Rinse the beef, ox tripe, and book lungs thoroughly under cold running water.
In a large pot, bring the water to a boil. Add the beef, ox tripe, and book lungs. Boil for 10 minutes.
Discard the water and rinse the boiled meat again under cold running water. This step removes the scum and ensures a clear broth.
In the same pot, heat the oil. Sauté the garlic, onion, and ginger until fragrant.
Add the cleaned beef, ox tripe, and book lungs back into the pot. Pour in enough water to cover the meat (about 1 liter).
Add the tamarind soup base, whole peppercorns, bay leaves, and salt. Stir well.
Bring the mixture to a boil. Lower the heat and let it simmer until the meat is tender. This usually takes about 1.5 to 2 hours. You can also use a pressure cooker to speed up the process.
Once the meat is tender, add the chopped bok choy or pechay. Continue to simmer for another 5 minutes.
Add the vinegar and stir. If desired, you can also add fish sauce for added flavor. Let it simmer for another 2 minutes.
Taste and adjust the seasoning if needed. Serve the Sinanglao hot with rice.

Tools for making

Pot - A large pot is needed to boil the meat and prepare the Sinanglao.
Cutting Board - A sturdy cutting board is required for chopping ingredients.
Knife - A sharp knife is needed to cut the beef and other ingredients.
Spoon - A spoon is essential for stirring the broth and serving the Sinanglao.
Pressure Cooker - While not mandatory, a pressure cooker can speed up the cooking time of the meat.
Strainer - A strainer or colander is useful for rinsing the meat and removing any impurities.
Measuring Spoon - A measuring spoon is necessary to accurately add the tamarind soup base, salt, and vinegar.
Tongs - Tongs will come in handy for handling the hot meat and book lungs while boiling.
Chopping Board - A separate chopping board is useful for preparing the bok choy or pechay.
Stove or Cooktop - A stove or cooktop is required to cook the Sinanglao.

Recipe variations

Use different types of meat such as pork, chicken, or goat instead of beef.
Replace the tamarind soup base with tamarind paste or fresh tamarind pulp for a more authentic flavor.
Add other vegetables like carrots, bell peppers, or mushrooms to enhance the dish.
Experiment with different spices and herbs such as cloves, star anise, or cinnamon to add depth of flavor.
Make it spicy by adding chili peppers or chili flakes.
For a meat-free version, substitute the beef, tripe, and book lungs with tofu or seitan.
Add noodles such as rice noodles or egg noodles to make it a hearty soup.
Try different types of greens like spinach, kale, or mustard greens instead of bok choy or pechay.
Include other souring agents like calamansi juice or vinegar made from coconut sap.
For a thicker broth, you can add cornstarch or rice flour as a thickening agent.

Recipe overview

Sinanglao is a popular Filipino soup dish from the Ilocos region. This hearty and comforting dish features beef, ox tripes, and book lungs stewed in a tangy tamarind broth with a touch of ginger and bay leaves. It's typically served with a side of rice, making it a satisfying meal for any time of day. The preparation process involves a fair amount of boiling and simmering, but the result is a rich, flavorful broth and tender meat. We've also included optional additions like vinegar and fish sauce so you can adjust the taste to your liking. Whether you're new to Filipino cuisine or just looking for a new soup recipe to try, Sinanglao is a delightfully unique dish that's worth the effort.

Common questions

Can I use other types of meat instead of beef? Yes, you can use other types of meat such as pork or goat as a substitute for beef in this recipe. However, the cooking time may vary depending on the type of meat used.
Do I need to pre-boil the meat? Yes, it is important to pre-boil the beef, ox tripe, and book lungs to remove any impurities and ensure a clear broth.
Can I skip the tamarind soup base? The tamarind soup base adds a tangy and slightly sour flavor to the Sinanglao. However, if you don't have it, you can use fresh tamarind juice or substitute with calamansi juice.
Can I add other vegetables to the Sinanglao? Traditionally, Sinanglao is made with bok choy or pechay. However, you can add other vegetables such as spinach or kale if desired.
Is fish sauce necessary? Fish sauce is optional and can be added for additional flavor. If you prefer a milder taste, you can omit it or adjust the amount according to your preference.
Can I use a pressure cooker to cook the Sinanglao? Yes, using a pressure cooker can significantly reduce the cooking time. Follow the manufacturer's instructions for cooking meat and adjust the cooking time accordingly.

Serving dishes and utensils

Large pot - Used for boiling the meat and making the sinanglao broth.
Knife - Used for cutting the beef and preparing the ingredients.
Cutting board - Provides a surface for safely chopping and slicing ingredients.
Potato peeler - Optional, but useful for peeling the ginger.
Wooden spoon - Used for stirring and mixing the ingredients in the pot.
Measuring spoons - Essential for accurately measuring the tamarind soup base, salt, and vinegar.
Pressure cooker - Optional, but can be used to shorten the cooking time for the meat.
Soup bowls - Used for serving the sinanglao.
Soup ladle - Used for scooping and serving the sinanglao broth.
Rice cooker - Optional, but commonly used to cook rice to serve with the sinanglao.
Chopsticks or spoons - Utensils for enjoying the sinanglao and eating the meat and vegetables.

Origin stories

Sinanglao is a popular dish originating from the Ilocos region of the Philippines which is known for its rich and diverse culinary traditions. This dish is a testament to the Ilocanos' creativity in using different parts of the animal, showcasing their resourcefulness and sustainable approach to cooking. Sinanglao is typically served in local eateries called "carinderias" and is a favorite breakfast meal among locals, often paired with a bowl of rice. One interesting note about Sinanglao is its combination of sour and savory flavors, it captures the essence of Ilocano cuisine, which is known for its bold use of local ingredients like vinegar and fermented fish sauce. So, when you're savoring a bowl of Sinanglao, you are in fact, partaking in a rich and vibrant culinary tradition passed down through generations.

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.