Sinanglao, Sinanglaw

Sinanglao or Sinanglaw is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan. When you’re at Vigan sinanglao are served at street side eateries in the morning. Version defends on family preferences, some substitute kamias with tamarind or even vinegar. Some even refer papaitan as sinanglao. Ingredients are readily available at the Vigan wet market and are sold in sets complete with coagulated blood and bile. Sourcing the ingredients elsewhere especially if you are overseas is a problem. Not unless you can order from the butcher direct from the slaughterhouse. The papaitan sets or tripe, beef hocks and tail with skin sold in some meat shops when you’re overseas are a good substitute.

My sinanglao ingredients are sourced using papaitan set sold at wet market and the beef face and tendons bought from beef section of supermarket. Here is the recipe.

Ingredients:

1/2 kilo beef innards
1/4 kilo beef tendons*
1/4 kilo beef beef face*
1/2 cup diluted beef bile
1/2 kilo, kamias, ginger lily
1 head whole garlic
1 thumb size ginger, crushed
1/2 head garlic, chopped
2 medium size onion, chopped
2 thumb size ginger, cut into strips
3-4 siling labuyo, chopped
1/2 cup patis
salt
cooiking oil
coagulated beef blood if available

* substitute with beef hocks if not available

Cooking procedure:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3 to 4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3 to 5 minutes, add patis and cook for another 3 to 5 minutes. Pour in broth and add in kamias, simmer for 10 to 15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3 to 5 minutes. Serve hot.

See our other Papaitan recipes; 

Pinapaitan with Tanglad
Mama Sita’s Mix Beef Pinapaitan, Papaitan 
Papaitan Soured with Kamias
Papaitan Kambing / Pinapaitan Kambing
Papaitan Baka / Pinapaitan Baka

See other related kambing recipe;

Sinampalukang Ulo at Paa ng Kambing
Kinilaw na Kambing
Kalderetang Kambing
Kalderetang Kambing with Peanut Butter
Adobong Kambing
Adobong Tupa
Kalderetang Kambing, Traditional Kaldereta