Paklay: A Bold and Flavorful Filipino Offal Stew
6-8 Servings
Paklay is a flavorful and adventurous Filipino stew that showcases the unique and delicious world of offal. This hearty dish features a variety of organ meats, such as tripe, liver, and heart, simmered in a savory broth with vegetables like bamboo shoots, bell peppers, and pineapple. While it may sound unconventional, Paklay’s complex flavors and textures make it a truly satisfying and memorable culinary experience.
45min Prep
1h 30min Cook
INGREDIENTS
- 1/2 kg (1.1 lbs) beef or pork offal (tripe, liver, heart, kidney), cleaned and sliced
- 200g (7 oz) bamboo shoots, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1/2 cup pineapple chunks
- 1 onion, minced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tbsp annatto powder, diluted in 1/2 cup water
- 1/4 cup cooking oil
- 2 cups water
- 1/2 cup vinegar
- 5 pieces dried bay leaves
- 1 beef bouillon cube (optional)
- Salt and pepper to taste
INSTRUCTIONS
- Pre-boil the Offal: In a pot, place the offal and cover with water. Bring to a boil, then drain and rinse. Repeat this process two more times to remove any impurities.
- Cook the Offal: In the same pot, place the cleaned offal and cover with fresh water. Bring to a boil, then reduce heat and simmer for 1 hour or until tender. Drain and cut the offal into bite-sized pieces.
- Sauté Aromatics: In a separate pot, heat oil over medium heat. Sauté onions, garlic, and ginger until softened.
- Add Offal and Other Ingredients: Add the offal, bay leaves, and bell peppers to the pot. Stir in the annatto water, vinegar, and beef bouillon cube (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add Pineapple and Bamboo Shoots: Add the pineapple chunks and bamboo shoots. Simmer for another 10-15 minutes or until the vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. Serve hot with rice.
The Story of Paklay:
Paklay is a dish that reflects the resourcefulness and creativity of Filipino cuisine. It originated from the practice of using every part of the animal, including the internal organs. Over time, Paklay evolved into a flavorful and popular dish enjoyed across the country.
The dish is often associated with the Visayas region, where it’s considered a comfort food and a staple in many households. Its unique combination of textures and flavors, from the chewy tripe to the tender liver and the sweet pineapple, make it a truly satisfying and unforgettable culinary experience.
