Ingredients:
1 1/2 kilos goat innards (combination of intestines, stomach, and liver)
2 tablespoons oil
2 tablespoons chopped garlic
4 tablespoons chopped onions
4 tablespoons ginger strips
1/2 teaspoon chopped siling labuyo (chili pepper)
2 tablespoons chopped siling haba (finger chili)
salt and pepper to taste
1/2 cup pespes (goat intestinal juice)
8 cups water
6 pieces calamansi
Cooking Procedure:
1. Clean the goat innards thoroughly.
2. cook the innards in salted water until tender. Drain and reserve the broth.
3. Cut the goat innards into cubes.
4. Heat oil in a pan then saute garlic, onion, ginger, and goat meat.
5. Add reserved broth and bring to a boil.
6. Add siling labuyo and haba. Season with salt and pepper.
7. Gradually add enough pespes based on your taste.
8. Add water as needed.
9. Serve hot with calamansi juice.
Pinapaitang Kambing
Labels:
Uncategorized Recipe
Posted by
Arnel B. Mahilom
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