Sinanglaw: Authentic Filipino Beef and Offal Soup
Sinanglaw is a rustic Filipino beef soup from Vigan that combines beef, tendons and tripe in a clear broth infused with kamias (or tamarind) and a hint of bile. The result is a perfectly balanced soup – predominantly sour with subtle bitterness, hearty yet refined, and deeply satisfying. Traditionally served as pulutan (beer pairing) or hangover cure, this centuries-old recipe transforms humble ingredients into something extraordinary through patient cooking and balanced flavors.
Ingredients
- 500 g beef brisket or any cheap cut cubed into 2-inch pieces
- 300 g beef tendons cut into squares
- 300 g pre-cooked beef tripe cubed
- ¼ cup diluted beef bile or 2-3 pieces bitter gourd roughly chopped
- 500 g kamias or tamarind
- 1 whole garlic bulb minced
- 1 thumb-sized ginger thinly sliced
- 2 large onions quartered
- 6 finger chilies thinly sliced
- Fish sauce or sea salt to taste
- Spinach leaves optional
- 2 tablespoons cooking oil
Instructions
- Prepare Base Flavors: In a deep pot, heat oil and sauté garlic, onions, and ginger until fragrant and onions are translucent.
- Brown Meat: Add beef brisket and brown on all sides. Once browned, add the beef tendons.
- Initial Simmer: Add enough water to cover the meat pieces. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Create Clear Broth: Turn off the heat and strain the soup through a fine-mesh sieve to create a clear broth. Set aside the meat pieces.
- Tenderize Tendons: Return the clear broth and tendons to a clean pot (set aside the beef). Bring to a boil and simmer until tendons are soft (90-120 minutes), adding water as needed.
- Add Remaining Ingredients: Return the beef to the pot and add tripe, finger chilies, and bile (if using). If using bitter gourd, place it in a muslin cloth together with tamarind or kamias, wrap it well, and add to the pot. Simmer for 30 minutes.
- Extract Flavors: If using the muslin cloth method, press it against the side of the pot to extract the juices into the soup.
- Season: Add fish sauce or salt to taste. If adding spinach, stir it in just before serving until wilted.
- Serve: Ladle into bowls and serve hot.
Tips from Lola's Kitchen
- For maximum flavor, use a mix of beef cuts. The combination of lean meat, fatty portions, and offal creates a richer, more complex broth.
- Don't rush the tendons. They need a long, slow simmer to become tender. The gelatinous texture they develop is a signature element of authentic sinanglaw.
- Diluting bile is a traditional technique. If using, mix 1 part bile with 3 parts water to control the bitterness level.
- For a clearer broth, skim off any foam that rises to the surface during the initial simmering stage.
- Toast ginger and garlic slightly in oil before adding onions for a deeper, more complex flavor profile.
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