The Bopis is a traditional Filipino dish from the Bicol Region that combines several finely chopped portions of pork innards- the heart, lungs and liver are combined in a spicy tomato-based sauce.  

Ingredients

1 1/2 lbs pig’s lungs, boiled in lemon grass and pandn leaves until tender and minced

1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced

1/2 cup annatto seeds diluted in 1 cup of water

1 small carrot, minced (optional)

4 to 6 tablespoons white vinegar

2 tablespoons bird’s eye chili, minced

2 tablespoons ginger, minced

1 medium onion, chopped

4 cloves garlic, minced

3 to 4 pieces dried bay leaves

1 cup water

3 tablespoons cooking oil

Salt and pepper to taste

Cooking Procedure:

Heat a frying pan or wok and pour-in cooking oil.

Sauté ginger, garlic, and onion.

Add the bird’s eye chili and cook for 30 seconds.

Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.

Pour in annatto water (water from the diluted annatto seeds) and stir.

Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.

Put-in the minced carrots and stir. Simmer for 3 minutes.

Season with salt, and ground black pepper then stir.

Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.

Turn-off heat and transfer to a serving plate.

Serve. Share and enjoy!

(from www.panlasangpinoy.com)