clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hi-Bol 1


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Hi-Bol from the word “High Voltage”, this dish will definitely shock your taste buds, sour and bitter soup best served really hot with chillies. This Ilocano dish is basically a version of pinapaitian served with pancit lusay, a dish that even though uses unused food trimmings it is still delicious.


  • 350 g ox tripe, cleaned, cooked and sliced into small pieces
  • 500 g lusay or fresh cooked yellow noodles
  • 200 g beef heart, sliced into small pieces
  • 200 g beef tendon, sliced into small pieces
  • 250 g beef brisket, sliced into small pieces
  • 1 big packet pinapaitan mix
  • 1.5 litres beef stock
  • 2 tbsp sukang Iloco
  • 1 whole garlic, minced
  • 1 thumb size ginger, crushed and sliced finely
  • 2 medium size red onion, chopped
  • 6 green finger chillies (siling haba)
  • 1 tbsp cayenne pepper
  • 1 bunch spring onions, thinly sliced for garnishing
  • 6 boiled eggs, cut in half
  • fish sauce
  • salt
  • freshly ground black pepper
  • oil


  1. In a pot sauté garlic, ginger and onion in oil.
  2. Add all meat ingredients, bring heat to really high, stir fry for 5 minutes until some brown colour appear on the meat.
  3. Add beef stock and chillies (do not slice). Bring to a boil and simmer for 45 minutes to 1 hour or until meat is tender
  4. Add papaitan mix and sukang Iloco then simmer for additional 10 minutes
  5. Season with fish sauce (according to your taste) and season with freshly ground black pepper.
  6. Divide cooked noodles in 6 bowls, pour hot broth with meat, top with spring onions then place two egg halves on top. Serve.