Sinanglaw is a Filipino soup dish prepared with beef and beef offal flavoured with kamias and bile, nearly similar to pinapaitan.
- 500g beef brisket or any cheap cut, cubed
- 300g beef tendons, cut into squares
- 300g pre-cooked beef tripe, cubed
- 1/4 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
- In a deep pot, put oil then sauté garlic, onions and ginger.
- Add beef and brown all sides. Once brown, add the beef tendons.
- 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.
- 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.
- 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.
- 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.