Sinanglaw

Soup week: Day 2. Yesterday was a healthy meal so today we have an excuse to have something which is opposite of what we had yesterday. So for today’s recipe it will be sinanglaw.  This dish is a beef and beef offal soup flavoured with kamias and bile, nearly similar to pinapaitan please don’t be confused with the two.


The differences are:

  • Sinanglaw is cooked using beef while pinapaitan is commonly goat but there are variations where beef is used.
  • Sinanglaw meat cut is bigger, roughly in 2 inch cubes compared to the pinapaitan which is chopped in small strips.
  • Sinanglaw is sour with a hint of bitterness compared to pinapaitan which is bitter with a hint of sourness.

A very rustic soup dish from the province of Vigan, usually served as a pulutan (beer match), to sober you up or even as a dinner. I know this will freak out a lot of you out there but trust me this is a must-try dish and this isn’t the scariest post so far. Have you tried the dinuguan dish yet? With this soup dish you won’t even notice the organ meat as the smell are mellowed down by the use of garlic, ginger and onions plus with the sour taste of kamias. For the recipe below I indicated some replacements as it might be hard to find the proper ingredients when you are not in the Philippines.

Are you adventurous enough to try this dish?


Sinanglaw
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 500g beef brisket or any cheap cut, cubed
  • 300g beef tendons, cut into squares
  • 300g pre-cooked beef tripe, cubed
  • ¼ cup diluted beef bile or 2-3 pcs bitter gourd, roughly chopped
  • 500g kamias or tamarind
  • 1 whole garlic, minced
  • 1 thumb size ginger, thinly sliced
  • 2 large onion, quartered
  • 6 pcs finger chillies, thinly sliced
  • fish sauce or sea salt
  • spinach leaves, optional
  • oil
Instructions
  1. In a deep pot, put oil then sauté garlic, onions and ginger.
  2. Add beef and brown all sides. Once brown, add the beef tendons.
  3. Add water to the pot enough to cover the meat pieces. Bring it to a boil then simmer soup for 45 minutes in low heat.
  4. Turn off the heat then drain the soup using a fine sieve to have a clear broth. Set aside the meat pieces. Place clear broth on another pot together with the tendons and set aside the beef. Bring it to a boil and simmer until tendons are soft (this might take 60 to 90 minutes more) add water if needed.
  5. Add the beef, tripe, finger chillies and bile (if using). At this stage if you are using bitter gourd place it in a muslin cloth together with tamarind or kamias, wrap it well then place into the pot. Simmer for 30 minutes.
  6. Press the muslin cloth over the soup to extract the juices then season with salt or fish sauce. If you want to add some leafy greens, I suggest spinach. Serve hot.

 

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17 Responses

  1. nors says:

    Pwedeng pulutan sabay gin pomelo…..

  2. That tripe almost looks like a breakfast cereal. Great looking dish.

  3. Kristy says:

    I still haven’t had tripe yet. I think I’m adventurous enough to try it if I ever have the chance. Fabulous photo again Raymund! 🙂

  4. Joanne Ozug says:

    I’m still too scared to try tripe but I’m sure I will do it some day. Great looking soup!

  5. PolaM says:

    i’ve seen the picture and thought TRIPE!! So glad someone is posting weird food and offals!

  6. samology says:

    delicious looking tripe!! Raymund, not only are you such a terrific chef, but you’re excellent at photography too!

  7. Beautiful – we like our trip here, but it´s usually pork. Would love to try this dish!

  8. meri says:

    I don’t think I”ll be trying this but I definitely learned something new!

  9. peachkins says:

    I haven’t had Sinanglaw yet! Just look at those tendons!

  10. Purely.. Kay says:

    That brisket just looks amazing in that soup. Just so darn delicious

  11. foodjaunts says:

    I love tripe so no freaking me out here. I’ve never had it with beef bile though, only bitter gourd. It’s perfect and hearty – the dish looks gorgeous and rich

  12. Love 2 Type says:

    i’m a bit adventurous in foods if i’m not paying for it.. otherwise, i’d feel bad if i ended up NOT liking it and wasted my good money..

  13. Carolyn Chan says:

    Hmmm this might be a tough to make but I sure would love to taste it – perhaps this is one where I would be happy for someone to cook it for me 🙂

  14. OMG I finally found the recipe of this! I ate for the first time at my Filipino friend’s birthday party. I told his mom that this soup is reminding me of soto babat (Tripe soup). Salamat!

  15. Amanda says:

    I admire your photo. my hand would never be steady enough to hold the ladle still for the picture!

  1. July 24, 2013

    […] Dinengdeng, Linagpang, Sinanglaw, Pinapaitan, Kinunot, Tinuktok, […]

  2. August 1, 2017

    […] Sinanglaw cooked by K since this is one of ED’s fave dish. […]

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