Kilawing Goto at Atay
submitted by philpot
1 kilo ox tripe (goto)
1/4 kilo beef liver (cut into strips)
2 tablespoons cooking oil
1/2 cup vinegar
1&1/4 teaspoons pepper
3 cloves garlic (minced)
1 onion, chopped
2 fresh tomatoes (chopped)
2 radish (pared and thinly sliced)
1 1/2 teaspoon sugar
In a kettle, cover tripe with water. Boil for 10 minutes, drain and rinse
very well. Cover tripe with water again and simmer until tender. Drain
and cut into strips. Soak liver strips in a mixture of vinegar, salt and
pepper for 15 minutes; drain and reserve marinade. Saute garlic, onions
and tomatoes. Add liver and saute for about 5 minutes, then press liver
strips against the pan with the back of spoon to extract some of the
juice. Add the marinade, tripe, sugar, and seasoning. Bring to a boil and
simmer for a few minutes. Add radish and continue cooking until radish is
tender. Serve hot.
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