Food: Meat - Bungsos or Bungsus

An Igorot delicacy made from pig’s intestines and some innards (optional).

Procedures:

1. If the intestines are not yet cleaned, put them into a big container bowl and go to the running water (ex. faucet) and with a scissor or a knife, tear open the intestines and wash the wastes inside with the running water. Wash them thoroughly, you may mash them with salt and then wash them again.

2. After three mash and wash cycles, you may stop it so that the intestines won’t loss so much of its parts, don’t worry, the wastes have been washed away already. Put the intestines into a container and mash it with salt, you may now add the innards and some crushed garlic, peppermint and ginger and mix them well inside the container.

3. After mixing them thoroughly, seal the container and set it aside for 3 to 5 days in a normal temperature location.

4. After 3 to 5 days, your bungsos is ready for cooking. It does have a sweet daring smell but have a real palatable taste when cooked. The simplest way to cook it is by boiling it with water for 20-30 minutes. You may turn the broth into a soup by sprinkling it with chopped leeks, etc. or throw it away. Take out the bungsos and put it on a bowl, cut it into 1 inch pieces and eat with rice. When cooked, it can also be cut into small pieces and add to some dishes like chopsuey, vegetable sauté, etc.