TRIPE DIMSUM

INGREDIENTS:

• 1 Lbs beef tripe
• 1 Tablespoon vegetable oil
• 1 Onion
• 3 Cloves garlic
• 3 Tablespoon soya sauce
• 20 Grams ginger
• 1 Tablespoon fermented black beans
• 2 Red Chillies
• 1/2 Teaspoon sesame oil

DIRECTIONS:

1. Boil tripe in a deep saucepan until tender.
2. Slice into 2 cm chunks and set asside.
3. Heat oil in a separate saucepan over medium heat.
4. Gently cook slice onion, garlic, julienned ginger and chilli for 3 minutes or until softened.
5. Add white wine and soya sauce and bring to a boil.
6. Add tripe chunks and simmer for about 15 minutes.
7. Add fermented blackbeans, sesame oil, stir until completely combined.

DINUGUAN

 Another Filipino delicacy, made by stewing pork in vinegar, chili peppers and pig's blood. Can be made hot and spicy, and best serve with rice or puto.









INGREDIENTS

1/2 Kilo pork
1/4 Kilo pork stomach
1 Cup pig’s blood
2 Tablespoon oil
1 Onion
2 Cloves garlic
1/2 Cup vinegar
1 Teaspoon salt
3 Green long peppers
1/4 Teaspoon dried oregano 

DIRECTIONS :

• Boil pork stomach in a casserole until tender.
• Heat oil in saucepan, sauté the garlic and onion.
• Add pork, boiled sliced stomach and sauté for another 5 minutes.
• Lower the heat, simmer uncovered until water is gone and pork are tender.
• Strain and pour the pork blood, mix well and simmer for 10 minutes.
• Add in vinegar do not stir and cover for a few minutes.
• Add green long pepper, keep stirring and cook until desired thickness.

COOKING TIPS:

1. Cube pork blood can be a substitute for fresh one, cut in a small cubes and put in a blender with enough water and blend.
2. Pork stomach is just an option, a substitute for intestine.