Let me share my family’s beloved Paklay recipe. This dish always meant family time – the kind where everyone gathers in the kitchen, sharing stories while the sweet-tangy aroma fills the house. Don’t let the ingredients list intimidate you. Yes, we’re using tripe and organ meats, but when cooked right, they turn incredibly tender and flavorful.
The magic happens when the pineapple meets the meat and vegetables, creating that perfect sweet-sour taste that Filipinos love. This might become your new favorite weekend dish because it’s actually easier to make than you think, budget-friendly, and tastes even better the next day.
My Lola taught me this recipe, and like any good Filipino cook, she used to measure everything by “feeling.” But don’t worry, I’ve carefully measured everything out for you. This Paklay recipe will give you that warm, homey feeling that only good Filipino food can bring.
Why You’ll Love This Recipe
- Authentic Filipino flavors combining sweet, sour, and savory notes
- Budget-friendly yet protein-rich using traditional ingredients
- One-pot meal perfect for family gatherings
- Customizable heat level to suit your taste
- Rich in nutrients from organ meats and vegetables
Authentic Visayan Paklay (Paklay ng Visaya)
Equipment
- Large stockpot (for boiling tripe)
- Sharp knife and cutting board (for julienning ingredients)
- Wok or deep skillet (for final cooking)
- Colander (for draining tripe)
- Measuring cups and spoons
- Wooden spoon or spatula (for stirring)
Ingredients
For the Meat
- ½ kilo beef tripe tuwalya, julienned
- ¼ kilo beef liver atay, julienned
- ¼ kilo beef heart puso, julienned
For the Vegetables and Aromatics
- 3 cups fresh young pineapple pinya, julienned
- 3 cups bamboo shoots labong, julienned
- 1 red/green bell pepper paminta, sliced
- 1 carrot karot, julienned
- 1 large onion sibuyas, chopped
- 1 head garlic bawang, minced
- 2 thumb-size ginger luya, julienned
- 3 pcs siling haba long green chilies
- 2 pcs siling labuyo bird’s eye chilies
For the Seasoning
- 1-2 tbsp sampalok sinigang mix optional
- ¼ cup fish sauce patis
- Salt asin at paminta to taste
- Cooking oil mantika
- 3-4 pieces bay leaves dahon ng laurel
Instructions
- Clean the tripe thoroughly under running water. Fill a large pot with 8 cups of water and add the tripe, 1 tablespoon salt, bay leaves, and whole peppercorns. Bring to a boil, then lower heat and simmer for about 1.5 hours or until the tripe is tender. Once done, save 2 cups of the broth and drain the tripe. Let it cool, then cut into thin strips.
- While waiting for the tripe to cool, prepare your other ingredients: Cut the liver and heart into thin strips. Julienne the pineapple, bamboo shoots, and carrots. Chop the onion, mince the garlic, and julienne the ginger. Slice the bell pepper and chilies.
- Heat oil in a large wok or deep pan over medium heat. Add garlic and cook until light golden, about 1 minute. Add ginger and onion, cooking until the onion becomes clear and soft, about 2-3 minutes.
- Add the julienned tripe, liver, and heart to the pan. Stir-fry for 5 minutes. Add the pineapple, carrots, and bamboo shoots, then pour in the fish sauce. Cook everything together for 3-5 minutes, stirring occasionally.
- Pour in the 2 cups of reserved broth and add the sampaloc mix if using. Let it come to a boil, then reduce heat and simmer for 8-10 minutes until the liquid reduces by half.
- Add the chilies and bell pepper. Season with salt and pepper to taste. Simmer for a final 3 minutes.
- Serve hot with steamed rice. For extra flavor, serve with calamansi on the side.
- For the best taste, let the dish rest for 5 minutes before serving to allow the flavors to settle. The sauce should be slightly thick and coat the ingredients well. If it’s too watery, simmer for a few more minutes. If too dry, add a splash of the reserved broth.
Tips from Lola’s Kitchen
- Boil tripe with lemongrass (tanglad) for extra aroma
- Cut ingredients in similar sizes for even cooking
- For more sourness, add fresh tamarind (sampalok) or green mango
- Use atsuete (annatto) oil for a traditional reddish color
- Remove the seeds from chilies for less heat
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with calamansi on the side
- Garnish with spring onions (sibuyas na mura)
- Best enjoyed as a main dish for lunch or dinner
- Perfect for “pulutan” (appetizer with drinks)
Troubleshooting
- Tough Tripe: Extend boiling time and add vinegar to tenderize
- Too Sour: Add a pinch of sugar to balance
- Too Spicy: Add more pineapple or coconut milk
- Too Salty: Add more vegetables or broth
Ingredient Alternatives
- Tripe: Can use goat or pork tripe
- Pineapple: Green mango or balimbing (starfruit)
- Bamboo shoots: Young jackfruit or banana heart
- Siling haba: Bell peppers for less heat
- Sampalok mix: Fresh tamarind or calamansi juice
Storage & Reheating
- Refrigerate in airtight container for up to 3 days
- Freeze for up to 1 month
- Reheat on stovetop over medium heat
- Add water if needed while reheating
- Don’t freeze if using fresh pineapple
Variations
- Paklay Kambing: Use goat meat and tripe
- Spicy Paklay: Double the chilies
- Veggie-loaded: Add sayote and string beans
- Coconut Paklay: Add coconut milk for creaminess
FAQs
Q: Why julienne the ingredients? A: This traditional cutting style allows for better absorption of flavors and faster cooking. Q: How do I know if the tripe is clean enough? A: It should be completely white with no yellow spots or strong odor. Q: Can I make this dish less spicy? A: Yes, reduce or omit the chilies according to preference. Q: How long can I store leftover Paklay? A: 3 days in the refrigerator or 1 month in the freezer. Q: Why is my sauce too watery? A: Simmer longer to reduce liquid, or use less broth initially.
Nutrition
The Story Behind Paklay
Growing up in the Visayas, I learned that some of our most cherished dishes came from our ancestors’ resourcefulness. Paklay is one of those incredible recipes that tells the story of Filipino ingenuity in the kitchen. This hearty stew, which originated in the Visayas and Mindanao regions, shows how our ancestors transformed humble ingredients into something extraordinary.
Back in the day, when meat was expensive and nothing went to waste, creative home cooks discovered that beef tripe (tuwalya) and organ meats could become tender and delicious when cooked slowly with the right ingredients. They found that adding fresh tropical fruits like pineapple not only helped tenderize the meat but also created that distinctive sweet-sour flavor that Filipinos love. In different parts of the Visayas, families would use whatever souring agents were available in their backyards – some used balimbing (starfruit), while others preferred green mangoes or tamarind.
What makes Paklay special is how it varies from kitchen to kitchen, region to region. In some parts of Mindanao, they make it extra spicy with plenty of chilies. In the Eastern Visayas, some cooks add atsuete (annatto seeds) for a beautiful reddish color. Central Visayas versions often feature more bamboo shoots, which were abundant in the area. This adaptability is what kept Paklay alive through generations – it’s a forgiving recipe that welcomes substitutions based on what’s available.
Today, Paklay remains a beloved weekend dish that brings families together. While some younger Filipinos might hesitate at the thought of organ meats, one taste of properly cooked Paklay usually changes their minds. The dish represents everything beautiful about Filipino cuisine – our ability to create delicious meals from simple ingredients, our love for contrasting flavors, and most importantly, our tradition of sharing food with loved ones.
Whether served at family gatherings, fiestas, or simple Sunday lunches, Paklay continues to tell the story of Visayan culinary heritage. It’s more than just a recipe – it’s a reminder of our roots, our resourcefulness, and our rich food culture that turns humble ingredients into something truly special.
