Sinanglaw

1 1/2 kilo of beef innards of your preference:
large intestine
heart
lungs
tenderloin
2 clove garlic; pounded
3 onions; sliced
1 root ginger; crushed
Banana leaves
Salt and pepper to taste

Sinanglaw Instructions:

Wash and mash the raw innards with salt and banana leaves. When cleaned, parboil in a large kettle with ginger to remove the odor and obstinacy. Strain and cut 1 – 2 inches lengths or your desired .
In a stock pot, drop the onions. Put the innards on top of the onions, then on top of the innards, the garlic. Cover and simmer gently in a very low fire until most of the onions extract its juice. Season with salt then stir fry until innards render it oily fat. Add enough water to cover about 6 inches above the meat. Simmer for at least 3 hours until meat is folk tender. Add chili peppers and season with fish sauced to taste. Add little bile if desired. Serve hot when chili peppers are tender.
Cooking Tip:
Boil the Sinanglaw slowly and gently. The long slow simmering over low heat brings out the flavor of the meat, and keeps the very innards tender.