Exploring Filipino flavors: A bowl of hearty delight with a twist! #SavorySurprise 🍲 Unique Filipino specialty: Beef innards in soupy, tangy goodness!

When it comes to Filipino cuisine, you’ve probably heard of classics like adobo, sinigang, and lechon. But there’s a hidden gem waiting to be discovered in the culinary world of Bulacan, and it goes by the name Serkele. This delightful dish has a fascinating history and a taste that’s uniquely its own.

Serkele is often compared to Dinuguan, a well-known Filipino dish. What sets it apart is the use of beef innards, including isaw (intestine), lapay (pancreas), and atay (liver), as the primary ingredients. This soupy and savory concoction originated in Baliwag, Bulacan, thanks to the culinary expertise of Aling Luring Castro-Trinidad, a Baliwagenya with a flair for creating exceptional dishes. She first introduced it to the world in her restaurant, Aling Luring’s Goto and Serkele, back in 1972. The restaurant quickly gained fame and expanded, even reaching Cauayan, Isabela, in 1985.

The secret to Serkele’s unique flavour lies in its combination of dinuguan, papaitan, and tinumis, all in one dish. Dinuguan lovers will feel right at home with this savory creation, but the use of beef and its innards adds a distinctive twist. The result is a delightful marriage of flavours, making Serkele a must-try for adventurous food enthusiasts.

While Serkele stands out as a Bulacan specialty, it’s worth noting that dinuguan itself has many regional variations across the Philippines. From the coconut milk-infused Bicolano version to the Ilocano’s dry rendition, each region adds its unique touch to this classic Filipino dish.

Filipino cuisine is a rich tapestry of flavours, and dishes like Serkele showcase the diversity and creativity of Filipino cooks. The use of unconventional ingredients and regional influences contribute to the country’s culinary identity. Whether you’re a seasoned foodie or simply curious about trying something new, Serkele is an excellent addition to your list of must-try Filipino dishes.

So, if you find yourself in Bulacan or Isabela, don’t miss the chance to savour a bowl of Serkele. It’s a flavourful journey that will take your taste buds on an adventure they won’t forget. Happy eating! 🍽️

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 45 mins
  • Total Time: 3 hours
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Unique Filipino specialty: Beef innards in soupy, tangy goodness!



Units Scale
  • 700 g beef innards (tendons, tripe, heart, intestines), chopped into small cubes
  • 300 g beef brisket, chopped into small cubes
  • 1 cup beef blood
  • 3 cups water
  • 2 cups beef stock
  • 3/4 cup cane vinegar
  • 4 long green chili peppers
  • fish sauce
  • freshly ground black pepper
  • salt
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • oil


  1. If you’re using tendons, start by tenderizing them. Boil the tendons in water for 1 hour.
  2. Add the remaining beef innards, beef brisket, beef stock, and vinegar. Continue to boil for 45 minutes.
  3. Drain the meat from the wok and reserve the broth for later use. Set it aside.
  4. In the same wok, heat some oil and sauté garlic until it turns lightly brown over low heat. Add onions and sauté until they become soft and fragrant.
  5. Toss in the meat, stir well, and cook for about 10 minutes.
  6. Pour in the reserved broth, add green chilies, and slowly incorporate the beef blood while constantly mixing the broth. Let it boil and simmer over low heat for another 30 minutes until the meat becomes tender.
  7. Season your Serkele with fish sauce, salt, and freshly ground black pepper to taste.
  8. Serve it hot with rice and/or puto.


If you can’t find beef blood, you can substitute it with pork blood



7 Responses

  1. Eha Carr says:

    Well, I may stem from the Baltics in Northern Europe . . . but I would just love to try this! Don’t think I can get pancreas . . . liver, heart, tripe no problem! Adore all three! May get one blood or the other from the local butcher as it would not be Christmas without black pudding and blood pancakes (my absolute favourite!) . . . shall be back to report !!!

    • Eha Carr says:

      Just sent this to a few of my repost lists . . . quite a number of national backgrounds involved . . . will be smiling at both ‘yes’es and ‘no’s !

  2. I am a huge fan of organ meat! And big YES to beef brisket 🙂 This is definitely something for me!

  3. While I’m not a big fan of beef innards, I do love brisket! I wonder if I could make a version with more brisket while omitting the innards. I know it wouldn’t be the same at all, but it might still be delicious!

  4. Hannah says:

    I always learn something new when I visit your blog! I can see why this dish might not translate overseas, and it would be tough to veganize blood, but it’s fascinating and inspiring to learn about nonetheless!

  5. I love all matter of beef innards! They are hard to find here, but I would eat them in a heartbeat. This sounds absolutely incredible.

  6. I’ve never heard of Serkele, but it’s a gem indeed! I’m a huge fan of innards, so this hearty stew is calling my name!

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