Cebuano Cuisine

Cebuano Dishes are hedonistic by nature. With the abundance of livestock supply, the locals developed some cuisines to utilize every animal part and transform it into signatured palatable and exotic dishes in the region. Paklay is just among of the many.

1 small pineapple (half-pipe), slice into cubes
1 kilo tripe (goto or callos or goat skin), sliced into 2-inch strips, boiled in vinegar, salt and water stock from the boiled goto
6 pcs. starfruit (balimbing), thinly sliced
5 small tomatoes, chopped
3 onions, sliced
1 thumb-size ginger, sliced
1 head garlic, minced
bay leaves
whole peppercorns
achuete water (1/2 cup achuete mixed in 1 cup water)
1 small bamboo shoot (dabong), sliced, boiled then drained
cooking oil

1. In a pan, sauté garlic, tomatoes, onions and tripe.
   Keep stirring until the mixture dries up a little.
2. Add the bamboo shoots and pineapple. Mix thoroughly.
3. Add the stock followed by the achuete water.
4. Cover until the bamboo shoots and pineapple are cooked.
5. Add the starfruit, bay leaves and whole peppercorns.
   Allow to simmer until cooked.