Laman loob or offal dishes are well-received in our country, often served at side-street barbeques. Offal or innards come from the term “off and fall,” signifying discards or waste. During the Spanish occupation, Filipinos were considered second-rate citizens, so the best parts of meat would go to our colonizers, and we were given the scraps like pig intestines, cow lungs, and chicken liver—cuts they thought unsuitable for consumption. (They thought wrong!) This is how we learned to innovate and love offal.
Savory blood pudding stew
Composed of meat and offal simmered in blood. It is also referred to as “chocolate meat” and is usually paired with puto.
Grilled congealed pork or chicken blood
Its name and rectangular shape is inspired by the Betamax tape.
Pork or chicken intestines
These are cleaned, boiled, then cooked. When grilled, it’s dipped in spiced vinegar or sukang pinakurat.
Though high in cholesterol, this has significant amounts of vitamin A, iron, and B vitamins.
Liver is high in folate, which is important for fertility and prevention of certain birth defects. However, pregnant women are advised not to eat liver because too much vitamin A can be harmful to babies.
Rich in protein, essential amino acids, iron, and B vitamins.
Also known as gastric mill, this is a unique pouch organ found in the digestive tract of certain animals like arthropods, fishes, and birds. In the Philippines, chicken gizzard is commonly served adobado or grilled.
Gets its name from the Filipino’s association of the foot’s three “toes” to the striped logo of the apparel brand.
Contains an abundance of fat deposits under the skin. The brain and other insides are all eaten.