Monday, April 14, 2008


Mandunggada (Beef, Tripe and Liver with salted Black Beans)

This is one of Mama D's recipe that i like. Like i mentioned before my Mom doesn't use the measuring gadgets but i have made this several times that i managed to come up w/ the exact measurements.

Y: 12 servings or half tray

1/2 lb honeycomb tripe
1/2 lb tripe
1/2 lb liver (beef)
1/2 lb beef
1 c salted black beans (tausi)
2 medium carrots julienne
2 small chayote or 1 small green papaya julienne
2 bell peppers (red and green) julienne
1 can bamboo shoot julienne
1/2 pkg kamias julienne
1 medium white onion chopped
1 tablespoon ginger minced
2 cloves garlic minced
2 medium tomatoes julienne
1 c vinegar
2 tablespoon paprika
soy sauce or beef bouillion if needed

Bring tripes into a boil until tender.
Slice /julienne meat, liver and tripes. Set aside.
In a pan, saute garlic, ginger and onions until it turns translucent
Add in the beef and stir for few minutes then add in the tripe and liver. Let it simmer for few minutes.
Stir in black beans and pour 1/2 cup vinegar, mix well and let it simmer until meat is tender.
At this point taste and adjust the vinegar, add the remaining 1/2 cup if needed or add soysauce.
Mix in the rest of the vegetables and paprika. Stir and bring to a boil until meat are tender and vegetables are cooked but still firm.
Taste and adjust flavor.
Serve with steamed rice.