Paklay is famous in Mindanao, Central and Eastern Visayas. It is a stew of innards (from beef or pork, or goat tripe) and cooked with assorted vegetables. It tastes slightly sour using unripe fruits like pineapple, tamarind, or balimbing (starfruit). To make it more appetizing in look, some would use atsuete to add a reddish color.
Paklay ng Visaya
- ½ kilo beef tripe, julienned
- ¼ kilo beef liver, julienned
- ¼ kilo beef heart, julienned
- 3 cups fresh young pineapple, julienned
- 3 cups labong (bamboo shoot), julienned
- 1 red/green bell pepper
- 1 carrot, julienned
- 1 large onion, chopped
- 1 head garlic, minced
- 2 thumb size ginger, julienned
- 3 pcs siling haba, (green chili)
- 2 pcs siling labuyo
- 1-2 tbsp sampalok sinigang mix, optional
- ¼ cup patis (fish sauce)
- salt and pepper
- cooking oil
- In a pot of water, boil the beef tripe with salt, pepper, bay leaves until it becomes tender. Reserve some broth and drain meat. Set aside.
- In a pan, heat oil to sauté garlic, ginger and onion. Add in beef tripe, liver, heart, pineapple, carrots, bamboo shoot and fish sauce. Stir and cook for about 3 to 5 minutes.
- Pour in 2 cups of broth (from boiling the beef tripe) and add sampaloc mix. Bring it to a boil and simmer for about 8-10 mins or until most of the broth has evaporated.
- Add in siling haba and season with salt and pepper to taste.
- Cook for another 3 minutes. Serve hot and enjoy.