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Ingredients

• 1 k. goat innards
• 1 head whole garlic
• 1 thumb size ginger, crushed
• 3 thumb size ginger, cut into strips
• 1 head garlic, chopped
• 2 medium size onion, chopped
• 1 bundle spring onion, chopped
• 1 small packet, sampalok sinigang mix
• 2-3 siling labuyo, chopped
• 1/2 c. patis
• salt and pepper

Instructions

1. Wash thoroughly goat innards, set aside small intestine or isaw. In a casserole put all innards, whole garlic and crushed ginger cover with enough water and boil for 10-15 minutes, discard liquid and drain innards, keep aside to cool down.
2. In a another casserole put small intestine or isaw cover with enough water and boil for 10-15 minutes, remove isaw from casserole, drain and let cool. Keep aside green liquid from boiled isaw for papait. Cut into small slices all goat innards.
3. In a sauce pan sauté onion, garlic and ginger. Add in goat innards and stir cook for 8-10 minutes or until it start to render fat. Add patis and stir cook for another 3-5 minutes.
4. Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as necessary.
5. Add siling labuyo, sinigang mix and papait (half quantity at time and taste sourness and bitterness add more if required).
6. Simmer for another 3-5 minutes. Season with salt and pepper to taste, garnish with spring onion.
7. Serve hot.

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