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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