Intestines, heart and lungs of a pig — those are among the internal organs that are the ingredients in the somewhat sour and salty soup of paklay, a Visayan dish most associated with Davao on the southern island of Mindanao.
Igado by Angie Pastor. This is an Ilocano dish that’s popular not only in the Ilocos provinces, but in other parts of the Philippines and overseas Filipino communities as well. The main ingredients of igado are strips of meat, liver, and other animal organs cooked with garlic, onions, and bell peppers.
Bopis is a spicy Filipino dish made of small pieces of offal such as pork lungs, spleen and heart that are sautéed in onions and garlic, then simmered in vinegar. It is good pulutan, which is eaten while drinking liquor. BOPIS NA MAY GATA MGA SANGKAP 1 buong baga ng baboy 1 puswelong kakang gata […]
Dinuguan is a Filipino stew distinguished for having pig’s blood as a base. The final dish is black or dark in color. Other iconic ingredients of dinuguan are offal (hearts, liver, kidney, pig’s ears, etc.), vinegar, garlic and onions.