Papaitan

Instructions

1. Wash the tripe thoroughly with vinegar and water, then rinse it several times.
2. Cut the tripe and liver into 3 cm pieces.
3. Boil the tripe in water for 1 hour over low heat, skimming the surface.
4. Add the liver, ginger, crushed garlic, sliced onion and chilies, then simmer for another 20 minutes.
5. Season with fish sauce, pepper and salt, then add the lemongrass.
6. If using bile, stir it in at the end of cooking, off the heat, to keep its bitterness.
7. Serve hot with white rice.