39 Filipino Offal Recipes that will make you love Organ Meats

Did you remember those days when you mom told you not to waste food? You might have though you have done your part by scraping all those bits and pieces on that plate but that is not enough, because worldwide we are wasting a lot of edible meat cuts by not consuming those odd internal organs of the pig, cow, sheep, chicken and other farmed animals. To give you an idea how much meat is wasted, when slaughtering, the cow parts such as the head, tail, organs, blood, hide, and any inedible parts from the animal are discarded. With cows and sheep, this is around 40% of the animals’ body weight-, with pigs and chickens it is around 25-30%. Remove around 10% from that since they are inedible you are left with still a large portion of meat that you can eat.


On a global scale there are 1.3 billion tonnes of food being thrown away each year, a portion of that are offal meats and eating them will help alleviate that problem. Another good thing with that is by eating more offal you could help cut meat emissions by 14 per cent since you are eating more from one animal. We all know that eating meat is a major driver of climate change and there was a study that around 14.5% of global greenhouse gas emissions was from rearing livestock, beef production accounts for nearly a half of that. So let’s do our part and eat more offal, while it may look gross for some, it can become a delicious meal plus these undesirable cuts of meat like the liver, heart, brain and kidneys are packed full of valuable nutrients such a vitamin B12, Iron, folic acid and vitamin A.

In the developing countries of Asia this is not so much of an issue as we consume almost all the bits from an animal from head to toe, it was the case for a long time since these cuts are very cheap and sometimes free, its budget friendly specially for those who are struggling financially. Because of that our cuisines have incorporated these off cuts and make something delicious out of them.

Today we are showcasing these dishes, so I have in line with you 39 Filipino Offal Recipes that will make you love Organ Meats. Offal in Tagalog is “Laman Loob” which means “internal contents” which literally it is, it might look scary at first but once you tried it, I bet there is something in this list that you will love. Let’s start.

Filipino Blood Stew

Let’s start this 39 Filipino Offal Recipes that will make you love Organ Meats list with blood. Yes, we eat blood, in a cooked form of course, sometimes we coagulate them together with rice and put on soups, grill them on charcoal or cook them with stews. When serving it to your kids just tell them it’s chocolate stew, is what I was told when I was young 🙂


Dinuguan – The most basic blood stew in the Philippines, made with pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood and vinegar sautéed in garlic, onions, ginger and chillies.
Crispy Dinuguan – Almost similar to the above but instead of just cooking the meat in the stew, pork and pork fat is usually deep fried first to a crispy state.
Tinumis sa Sampaloc – A variety of dinuguan where it is cooked with tamarind instead of vinegar.

Soupy Mixed Offal Dishes

Dishes presented in this category are perfectly served during cold rainy days or even as a hangover cure, there is nothing better that a bile soup that can bring you back to your senses.

Pinapaitan – This dish from the Northern Part of the Philippines originally consists of goat and ox innards and its meat flavoured with bile, tamarind and chillies. Pinapaitan in English means “to make it bitter”, and there is nothing better than bile that can do the job.
Sinanglaw – Almost similar to pinapaitan but this one is prepared with beef and beef offal flavoured with a sour fruit called kamias and bile.
Taghilaw – Now instead of goat and beef this one is made with pork and offal such as intestines, liver and kidneys sautéed with garlic and onions then cooked in vinegar. Yes bile is not used on this one.
Yusi – Another pork soup/stew made with fatty chopped pork neck, pork, liver, chives and a dark seaweed similar to the Japanese nori called gamet. This is a great dish if you want to add some greens on it 🙂
Kaleskes – A dish from Dagupan Pangasinan prepared with carabao or cows’ intestine, pancreas, tripe and other internal organs cooked with vinegar and other spices.
Gotong Batangas – The last on this category, this dish is prepared with different beef offal like liver, tripe, lungs, heart and tendons together with beef shanks with lots of garlic and ginger. It is also distinctively red in colour, thanks to the annatto seeds.

Finely Chopped Mixed Offal Pieces

If you want to start something in here, I suggest try one item on this list, they are chopped so finely, you won’t even recognize it, which makes it less scary to eat.


Sisig – Anthony Bourdain loved it, so why wouldn’t you. This finely chopped broiled pigs head, chicken liver and pigs’ brain is seasoned with calamansi, onions and chili peppers then tossed in a sizzling plate topped with raw eggs.
Bopis – If you want things spicy then this one is for you, this finely chopped pork or beef lungs and heart is sautéed in chilies, onions, red bell pepper and annatto seeds.
Kandingga – Similar to Bopis but this is Bicolano’s way of preparing it, made with pork offal such as heart, lungs, spleen and other offal cooked in vinegar and coconut milk, spiked with chillies
Pulutok – If you hate chopping bits into tiny pieces then why not mince them? This dish is made with minced pork lungs stewed until dry with vinegar, capsicums, garlic, onions and chillies.
Macho Sisig Nachos – Basically its nachos topped with sisig! This can easily trick out anyone.

Iron Rich Liver Dishes

Now if you are iron deficient then dishes listed in this section is for you. I know liver have that gamey taste and weird texture but if you combine it with something else and cook it right then you might start liking them.

Kilayin This Kapampangan delicacy is made out of thinly sliced pork, liver and heart marinated and cooked in vinegar and a mixture of spices.
Igado
– This dish is nearly similar to the Filipino Menudo, but it’s done the Ilocano way. Usually cooked with pigs’ internal organs such as kidneys, lungs, heart and lots of liver, it is then flavoured with Ilocos Vinegar.
Paklay – If you’re complaining most of the dishes here are so meaty then try this one, a traditional dish from the South of Philippines where pork and beef innards together with pineapple, bamboo shoots, ginger, garlic and onion are cooked with souring agent like tamarind or vinegar.
Dinaldalem – Another Ilocano dish prepared with pork meat, pork liver, chickpeas and red capsicum cooked in soy sauce and vinegar. Yes it tastes similar to adobo.
Higadillo – You want it a bit sweet then try this one out, made with pork and liver slowly simmered on vinegar, lechon sauce and soy sauce with lots of garlic giving a sweet, sour and savoury flavour.
Liver Steak – Nothing but pure liver! Pan fried then served with a savoury sour gravy.
Filipino Style Liver Spread – This is not your ordinary Pâté; it uses beef liver and a bit rough as opposed to something creamy.

No need to Gripe with this Tripe

We call Tripe in the Philippines “tuwalya” a Tagalog word for “towel”, you see the similarity? while it may look alike, trust me they don’t taste alike, those little pockets from that offal cut is a good carrier for sauces similar to those unusual pasta shapes hence this thing is good with anything saucy.


Kare Kare – This peanut stew is probably the most popular item on this 39 Filipino Offal Recipes that will make you love Organ Meats list, usually sold on most Filipino restaurants and served on Filipino gatherings. While modern Kare Kare uses beef meat and/or pork hock, traditional ones uses tripe and cow skin, oooooh that cow skin is amazing when cooked right, its gelatinous.
Callos Italians and Spanish will have something similar, basically this dish is made with ox tripe cooked in tomato sauce with tons of garlic.
Menudong Nagcarlan – This type of menudo uses chayote, green beans, potatoes, carrots and tripe instead of the usual ingredients, it also uses a creamy sauce as opposed to the tomato-based sauce traditional Menudo uses.
Goto – Another perfect snack or hangover cure, this popular Filipino rice porridge is cooked with Ox Tripe and topped with crunchy chicharon. Trust me this warms your soul.

Chicken Liver is not just about Pâté

Chicken Liver must be the most popular offal since it is used widely on pâtés around the world but there is more dishes to make beyond that, in Philippines chicken liver is added in many dishes like Pancit, Chopseuy and Arrozcaldo to name some but for dishes where chicken liver is the star check out these ones below.

Chicken Liver and Gizzard Adobo – As the name suggest, it’s an abodo cooked with chicken liver and gizzards.
Chicken Liver and Chicken Heart Adobo – Not a fan of chicken gizzards and love to cook something similar to the above, then replace it with chicken hearts.
Chicken Liver, Gizzard and Quail Eggs with Green Peas – Tired of adobo? Then try something creamy like this.

Ears that’s good with Beers

 

Items on this list are definitely good with beers or any liquor, hence you see some of these on Philippine bars. So what’s special with pigs’ ears? Well its fatty and crunchy, those are the qualities that goes well as a drinking food. Best part is the one near the neck!

Tokwa’t Baboy – Deep Fried Tofu and Boiled Pork Ears, it’s a nice texture contrast. Always served with spicy vinegar on the side.
Dinakdakan – Broiled pork ears and cheeks served in mayonnaise dressing with onions, ginger and chillies, another perfect beer match.
Warek Warek – Almost similar to the above but this one is twice cooked, first boiled then broiled, seasoned with lemon, ginger, onion, garlic and chillies then tossed in mayonnaise

Let’s all Cuddle and eat these Noodles

While most of the dishes in this 39 Filipino Offal Recipes that will make you love Organ Meats list are usually enjoyed with rice, offal can be enjoyed on noodles too!

La Paz Batchoy – This is a popular noodle dish in the Philippines that originated in La Paz, Iloilo, its main ingredients are pork offal like spleen, kidneys and liver. Served on a deep bowl with a very hot soup it is garnished with garlic, pork cracklings, spring onions and raw egg
Batchoy Tagalog – This is one of the variants of the first dish in this category, the difference is that meats and offal used in this version are smoked.
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 is basically a version of pinapaitian served with pancit lusay, a dish that even though uses unused food trimmings it is still delicious.
Batangas Lomi – Not your typical lomi, this one is served with loads of pork meat, pork offal, chicharon and kikiam.
Batsui – The Kapampangan version of Batchoy, usually prepared with pork meat, pork spleen, pork kidneys and pork liver together with ginger and flour vermicelli.

One type wonder

If you’re loyal to only one offal then this is you jam, made with solely one item at a time whether its fried or grilled.

Ginabot – Deep fried intestines, nuff said, certainly anything fried will turn out good, am I right?
Grilled – This one is a whole new list but, in a gist, these street side wonders is what Manila smells like during the late afternoons, grilled intestines, grilled ears, grilled chicken feet, grilled chicken liver, grilled gizzard, grilled oesophagus, grilled chicken head, you name the offal we grill them.
Chicharon – The most sinful of all items on this 39 Filipino Offal Recipes that will make you love Organ Meats list, coming from the biggest animal organ of all the skin. Sun dried pork skin then deep fried until it puffs to this delicious treat.

Now what would you try in this 39 Filipino Offal Recipes that will make you love Organ Meats list? Let me know from the comments below? Now does this list make you stop wasting food?

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3 Responses

  1. I am a HUGE fan of organ meat, esp. the beef and lamb. I just had some beef tripe and liver today 🙂 This is a GREAT list of offal recipes, Raymund.

  2. I used to eat steak and kidney pie. And we grew up eating chicken gizzards and hearts. Then I used to have Sweetbreads (thymus) at a fine dining restaurant (now closed) many years ago. But I’m a bit more squeamish if I have to prepare it myself than if I am just eating!

  3. I love offal – I have never had brains, but everything else you can imagine. I know I would love these amazing Filipino dishes!

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