lb. beef sirloin (including fats), maybe substituted with any tender beef
cuts that do not have marked beads of fat
1. Cut the sirloin beef into small diced pieces of roughly about ¼ inch square (another style is to cut the beef into stripes of about 1/5 in thick by 1 inch long). Either way, each individual piece is basically the same amount of meat). When there is some fat on the meat, cut away the fat part (leaving some meat on the fat). Cut the fat/meat portion the same way as the regular meat. Keep it separated from the regular meat. Rinse both portions in cold water to remove excess blood. Set both portions aside.
2. Boil the tripe in water for about 45 minutes or until the tripe is sufficiently soft yet firm to cut (“al dente” ala Italian). When cooked, cut the tripe the same way as the sirloin. Set aside.
3. If the bamboo shoot is fresh, blanch it for about 5-10 minutes. If the bamboo shoots is canned, it has already been blanched. Remove from water. Set aside.
4. In a 4 qt sauce pan, brown the crushed garlic in the oil. When half way browned, add the bile (if the bile is pure, only add ¼ tsp of bile. If the bile is diluted as can be bought frozen from an oriental store, add 2 t-spoons. Let the bile cook in the oil for about 15 seconds, enough to cook away any bacteria.
5. If using bamboo shoots, add it into the sauce pan. Also add the cayenne pepper (you can use any hot pepper of your choosing for heat or not use it at all.. for no heat). Let sautè for about 1 minute. Add about 1 quart of water. Bring to a boil for 5 minutes. Add the fat/meat portion. Now increase the heat and bring to a quick boil keeping the heat high.
6. While bringing to a boil, add the salt, pepper till slightly strong (the salt and pepper taste gets diluted later when all the other ingredients are added). You can adjust the the amount of bitterness by adding a pinch more bile or by adding water to lessen the bitterness. When the water is boiling hard, add tripe. This will stop the boiling.
7. When the water is boiling heavily again, add the green onions followed closely by the beef. This stops the boiling once again. When the water just starts to simmer to a boil again, remove the pan from the heat. The Kinigtot is done.
Our term "kinigtot" signifies cooking the beef until it is "startled" or turns brownish pale. This way, it is not overdone.
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