Why is Philippine cuisine so.... umm... primitive?

[badkuk]

If it has any hint of excretions, then it was not prepared properly. My grandma used to brush the intestines multiple time during preparation to remove such taste.

With tripe(goto), i know they scrub it with rock salt, or use lye to get rid of the bile-y smell(kinda makes sense, lye = base, stomach acid = acid)..but lye is really nasty, it can literally eat your flesh

Dunno if it's the same thing, but yung nabilli ko dating natural hog casings(i.e. intestines), nakababad sa asin even in storage. Wala namang amoy

[_Cathy_]

I love tripe in goto or kare kare. It's not always available though

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[lowslowbenz]

There's a process in cleaning and cooking tripe.

[badkuk]

There's a process in cleaning and cooking tripe.

The ones can come in the fancy cling-wrapped trays seem very clean, almost bleached in appearance. Yung sa palengke, you have to clean yourself.

[benchman]

we do boil ox tripe 2x at least * 5mins per, discarding the stock prior to cooking proper. kare-kare/callos
tripe bought in supermarkets(imported frozen) are much easier to deal with, mas malinis na sila as compared with the local variety.

[namwaran]

With tripe(goto), i know they scrub it with rock salt, or use lye to get rid of the bile-y smell(kinda makes sense, lye = base, stomach acid = acid)..but lye is really nasty, it can literally eat your flesh

When I hear or read the word "lye", it reminds me of the aircon cleaning guy using lye to clean the ac radiator.

we do boil ox tripe 2x at least * 5mins per, discarding the stock prior to cooking proper. kare-kare/callos
tripe bought in supermarkets(imported frozen) are much easier to deal with, mas malinis na sila as compared with the local variety.

Sounds about right. It would also help in achieving softer texture of the tripe.

[lowslowbenz]

Gave in to my tripe craving last night. Passed by Lorenzo's Way in Greenbelt and ordered 2 servings of callos.

[dr. d]

i like callos de almon marina.
buti na lang, wala samin ang gout.

btw.
philippine cuisine? primitive?
maybe because we see and eat it everyday.

[badkuk]

Our ‘ukoy’ goes big time in Washington

“It was as addictive as a Bloomin’ Onion but 50 times more delicious,” Knowlton wrote. He was referring to the appetizer consisting of a large onion cut to resemble a flower that is dipped in batter and deep-fried.

i'm not surprised really, you just need to use fresh shrimp.

[kagalingan]

Pag pinoy maganda maging cook bakla or yung medyo effem para pulido sa palengke at magluto.