In Ilocos Region they use to cook this with beef innards, since my 2 kids don’t eat much from this and most of the time not really I use the meat of beef goulash and added few from beef skin. Yes! you read it right “Beef Skin” or Cow Skin. I bought it from Matha Indian Shop!
Already cleaned and ready for cooking. I boiled it for almost an hour to make it tender.

The soup is said puts back strength in the person who consumes it. Mostly the men in the family you will find enjoys this more, it’s one of their favorites I’ve seen it in Ilocos mostly my brother-in-laws. 🙂

My family loves soup and almost everyday pecially during winter season of the year. My soups are hearty and filling, a one pot meal. The skin of the cow when slaughtered is not made into leather in the Philippines as what I know, but also consumed for it’s richness and nutrition specially in Ilocos Region or “sa kailokanohan”!. This part of the cow makes a wonderful stew or soup and is loved by many people. Thye call it “Sinanglaw” or “Papaitan”, Cow Skin Soup usually cooked with Tamarind (sampalok) and Ginger (luya). I learned this cooking from my late father and since my hubby is also pure Ilocano so it includes to my monthly soup cooking.

YOU NEED…….

This Recipe covers 4 Persons!

* 250g Cow/ Beef skin cut in chunks (boiled)
* 400g Beef Goulash Meat
* 1 Onion, finely chopped
* a Thumb-Sized Ginger, finely chopped
* 4 cloves Garlic, finely chopped
* 2 stalks Scallions, also cut into rings
* 2 pcs. Siling haba, sliced into rings ( hot or not hot)
* 2tbsps. Mama Sita’s Tamarind Base Soup (or if you have Sampalok would be better)
* Salt and Pepper
* Fish Sauce (Patis)
* some Canola oil
* some water or soup stock
* 1 pc. Beef broth cube if you are using water for soup

HOW TO…….

* Heat a large soup pot and add some canola oil to saute onion, ginger, garlic, and at the same time brown the goulash meat with it. Then add beef skin and soup stock or water, cover and bring into a boil. Once it boils add beef broth cube, salt and pepper then lower the heat cook until tender.

* 5 minutes before serving add Mama Sita’s tamarind base soup, scallions, siling haba (chilli) and adjust the taste if necessary by adding salt or patis. Serve hot and enjoy 🙂