A popular dish among the Ilocanos consisting of internal organs such as the heart, “Lapay”, tripe and sautéed garlic and onion. It is seasoned with salt, pepper and vinegar and cooked.
Ingredients:
½ k pig’s liver, thinly sliced
½ c vinegar
1 tsp black pepper
2 tbsp oil
1 tbsp garlic, macerated
1 onion, sliced
½ pork meat, boiled and sliced thinly
½ k pigs tripe, boiled and thinly sliced
2 med. Radish, sliced thinly
½ c water
Procedure:
1. Soak liver in salt, pepper and vinegar, set aside
2. Heat oil, sauté garlic and onion
3. Add pork tripe and liver
4. Press slightly the liver against sides of pan
5. Cook until the liver is done
6. Add radish and simmer until just done
7. Serve hot for 12
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