Soup Number Five, variously spelled Soup No. 5 or Soup #5, is a soup made from bull’s testes or penis. The dish originates from Filipino cuisine. It is believed to have aphrodisiac properties.
One of the most popular dishes found in these eateries is balbacua. This dish is well-loved by Visayan locals and foodies looking for something different. Balbacua is basically stewed oxtail and cow skin mixed with beans, peanut butter, and other spices. More exotic animal parts are sometimes thrown in to make the dish even tastier.
The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor
Callos had originated from Spain and it is one of the loved dishes in the Philippines, it a slow cooked stew that is made out of beef tripe cooked with chick peas, tomatoes, paprika and Chorizo. It contains beef tripe (tuwalya) and/or chickpeas (garbanzos), chorizo and bell peppers. Another simple recipe of Callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with bell peppers. The dish is common across Spain, and is considered traditional to Madrid.
Igado is a popular dish in the Ilocos region of the Philippines, north of Luzon island. It is comparable in taste and ingredients to another popular Filipino dish called menudo. The big difference is that unlike with menudo, tomato sauce is not used with Igado. Instead, the recipe is seasoned with soy sauce, vinegar and fish sauce.
Pata Tim is a popular braised pork leg dish served in Chinese Restaurants in the Philippines it is similar to paksiw na pata without the vinegar. It is usually served in a bed of blanch Chinese vegetables. Pork pata dishes are the favourite of most Pinoy this is very evident in the popularity of pork leg dishes like crispy pata, nilagang pata and as mentioned paksiw na pata.
Papaitan, also called Pinapaitan, is an exotic soup dish with a bitter taste. Papaitan was derived from the Ilocano word “pait” or “napait” which means “bitter” or “bitter taste”, respectively. There are many ways to produce the bitter taste in this dish, but in our particular recipe, we use the bitterness coming from the bile.