Go Back Email Link
–+ servings
sinanglaw bowl

Sinanglaw Recipe

Sinanglaw is a Filipino soup dish made with beef innards, like tripe and intestines, simmered in a gingery broth with sour kamias and bitter beef bile or ampalaya. It’s famous in the Ilocos region and is often enjoyed as pulutan. If you’ve never tried dishes made with beef organs before, think of Sinanglaw as a mix between a sour beef soup and a rich stew with a slightly bitter kick.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 250 grams beef tripe
  • 250 grams beef pancreas
  • 250 grams beef intestines
  • 1 cup kamias sliced
  • 3 tablespoons beef bile (or bitter melon, ampalaya)
  • 1 large onion chopped
  • 1 small knob ginger chopped
  • 2 tablespoons cooking oil
  • Fish sauce to taste
  • 6 cups water

Method
 

  1. Place the tripe, pancreas, and intestines in a pot with water. Bring to a boil for a few minutes, then discard the water. Rinse well and cut everything into bite-sized cubes.
  2. Heat cooking oil in a large pot. Sauté the onion and ginger until fragrant and the onions become soft.
  3. Add the chopped tripe, pancreas, and intestines. Stir and cook for about 30 seconds.
  4. Add 6 cups of water and bring everything to a boil.
  5. Lower the heat and simmer for about 1 hour or until the tripe becomes tender.
  6. Add the kamias and beef bile or bitter melon. Simmer for another 5 minutes.
  7. Add fish sauce to taste. Adjust depending on how salty and flavorful you want the broth.
  8. Transfer to a bowl and serve steaming hot with plenty of rice.

Notes

The biggest secret to good Sinanglaw is cleaning the beef innards properly. Don’t rush this step. I like boiling and rinsing the organs twice for a cleaner taste.
If you can’t find beef bile, bitter melon works well and is much easier to prepare. Start with a small amount first because bitterness can quickly overpower the soup.
Also, don’t skip the ginger. Sinanglaw without ginger feels incomplete.

Tried this recipe?

Let us know how it was!