From the Ilocano cuisine of the northern Philippines, this stew is made by slowly cooking beef tripe and liver with ginger, garlic and bile. Its characteristic mild bitterness and starch-free ingredients make it a richly flavored, low-carbohydrate stew.
Boil the diced tripe in boiling water for 10 minutes, then drain to help remove its smell.
Sauté the onion, garlic and ginger in oil for 5 minutes until fragrant.
Mix the boiled tripe with the sautéed aromatics and cover with water. Add salt and black pepper. Close the lid and cook over low heat for 55 minutes from when the cooker whistles.
Once the pressure has dropped, open the lid and add the sliced liver. Cook uncovered for another 10 minutes, then stir in the grapefruit juice.
Garnish the stew with scallion and serve hot.
Add the liver only in the last 10 minutes; adding it earlier will make it tough and rubbery. It is safer to start with very little bitterness and increase it to taste.
Acı tadına alışkın değildim ama greyfurt suyuyla dengelenmiş hali gerçekten hoşuma gitti. Ciğeri sona eklemek dediğiniz gibi yumuşacık kalmasını sağladı.
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