Hi-Bol (Ilocano Beef Mami) is a paksiw miki noodle soup (with beef innards) or native beef tripe soup that originated from Ilocos. Almost like mami or batchoy but the taste is different than batchoy. The soup looks greenish in color because of the ingredient papaitan. It tastes so so good, and much even better with sukang Ilocos and red chilis to make the soup hot and spicy.
The name hi-bol is coined from the word “high-voltage”. It means extremely good when used in reference to moods in food. But why hi-bol and not hi-vol? Because Ilocanos doesn’t use letter “V” in their native alphabet. So there you go, hope you enjoy this native ilocano soup. Happy cooking!
(makes 4 servings )
1/2 kilo beef with laman-loob (tripe, intestines, liver, heart, pancreas, lib-libro, tuwalya and blood )
1 tbsp chopped ginger
3 cloves garlic, lightly pounded
3 tbsp sukang Ilocos
2 tbsp papaitan (bile)
1 and 1/2 tbsp salt, or you can alter to suit your taste
a pinch of paminta (ground peppercorns)
1 and 1/2 liters water
thinly sliced lasona (spring onion)
½ kilo fresh cooked noodles (lusay)
Assemble all ingredients needed. Slice beef across the grain into 1/8″ slices, then set aside.
In a pan, sauté garlic and ginger until golden brown. Add and cook the beef until fats turn into grease.
Add in papaitan and sauté for additional 3 minutes. Pour water, boil and simmer through until beef becomes tender.
Drain noodles with hot water and transfer into serving bowls. Add paksiw and garnish with lasona or minced spring onions.
Serve really hot and enjoy!
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