Filipino Food Recipes | All Meat Recipes

This classic slow-simmered caldereta uses excellent ingredients starting with red wine and finishing with brandy. The thickening agent is also authentic as it uses bread crumbs which stems from a medieval practice.
Ingredients:

This recipe is from Ilocos Region 1.

Ingredients:
6 cups rice washing
1 tablespoon sliced ginger
1/3 kilo goat’s spareribs
1 tablespoon salt
4 pieces okra, sliced
3 cups eggplant sliced
2 cups Sitaw tops

Ingredients:
2 tablespoons cooking fat
1 teaspoon crushed garlic
1 tablespoon sliced onion
1 teaspoon ginger, Julienned
1/2 cup cut goats intestines (crosswise 1/2 inch lengths)
1/2 cup sliced goat’s tripe
1/4 cup sliced goat’s heart
1/4 cup sliced lapay (spleen)
1/4 cup vinegar
6 cups water
3 teaspoons salt
Dash of pepper
1/4 cup sliced liver
1 teaspoon bile juice

Ingredients:
Meat of a young goat
Salt and pepper
How to cook pinapaitan:

Ingredients:
1 kilo goat meat (cut into 2-inch cubes) – lamb or duck meat can be subtituted
¼ cup and 2 tbsp. Sherry
½ cup olive oil
1 tsp. Crushed garlic
1 cup or 1 can whole, peeled, seeded and chopped tomatoes
½ cup tomato sauce
1 cup water or beef broth
¼ cup liver spread
¼ cup canned pimientos or about ½ [...]