Paklay (Tuwalya na may labong)

Ingredients

500 g beef tripe (tuwalya ng baka), cleaned and boiled until tender
2 cups bamboo shoots (dabong), thinly sliced and pre-boiled
1 thumb-sized ginger, cut into strips
4 cloves garlic, minced
1 medium onion, sliced
1 medium red bell pepper, sliced

1–2 red chilies, sliced (optional)
¼ cup vinegar or calamansi juice
2 tablespoons fish sauce or soy sauce
½ cup water or beef broth
1 stalk lemongrass, pounded and tied
Salt and ground pepper, to taste
1 tablespoon cooking oil

Instructions:

Step 1: Sauté the Aromatics
Heat oil in a pan over medium heat.
Sauté garlic, ginger, and onion until fragrant and slightly softened.

Step 2: Cook the Beef Tripe o tuwalya
Add the boiled beef tripe and stir-fry for a few minutes to absorb the aromatics.

Step 3: Add the Sour Base
Pour in vinegar or calamansi juice and let it simmer briefly without stirring to mellow the acidity.

Step 4: Build the Flavor
Add fish sauce (or soy sauce), water or broth, and lemongrass.
Bring to a gentle boil.

Step 5: Add Vegetables
Add bamboo shoots, red bell pepper, and chilies.
Simmer for 8–10 minutes until flavors blend well.

Step 6: Season & Serve
Season with salt and pepper to taste.
Remove lemongrass before serving