"ILOCANO PINAPAITAN"

Ingredients:
1/2 lb. beef tripe and honeycomb, sliced into 1" strips
1/2 lb. half frozen beef intestines, sliced into 1" strips (easier to slice if it's half frozen)
1/4 lb. half frozen beef liver, sliced into 1" strips
1/2 lb. beef shank with bone, sliced into 1" strips
1/4 lb. beef tendon, sliced into 1" strips
1/2 c. diluted beef bile 1 head garlic, crushed and chopped
   2 thumb size ginger, cut into strips
   1 medium size onion, chopped
   3 stalks green onion, chopped
   1 small bundle hot green long pepper
 10 pcs, pickles (kamias), sliced 1/2" crosswise or
   1 small packet, sampalok sinigang mix
1/2 c. fish sauce

Cooking procedure: (slow cooking for a better taste)

Wash thoroughly beef tripe, honeycomb, tendon and shank. For easy slicing, boil for 5 minutes, let it cool, drain and discard used water and cut innards and meat into small pieces. Wash and remove extra fat half frozen intestines and careful not to discard juice. Slice intestines and liver into small strips and set aside separately with juices starting to defrost. In a sauce pan boil in a low heat sliced tendon ahead of time for 30 minutes for it takes longer to become tender. In a larger sauce pan, saute sliced intestines with juice with chopped garlic, chopped onions and ginger. Add fish sauce and simmer for 3 minutes. Add beef shank with bone, beef tripe and honeycomb. Add 2 cups or more of fresh water and boiled tendon only (discard water used in boiling tendon). Cover and bring to boil at low heat for 1-1/2 to 2 hours or until innards are tender. As the meat and innards are becoming tender add liver and sliced pickles or kamias, green hot pepper and tamarind sinigang mix. Then add beef bile according to your taste (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes.
Garnish with chopped green onions.
Serve hot.