Paklay

Nothing against my father who's a terrific cook when it comes to tripe, but his attempt at paklay comes nowhere near that of our neighborhood carenderia's. Still decent, but tasting his dish, I was waiting for that Proustian sense-memory to unleash.

Below is a recipe from www.extra-rice.com. Just from the ingredients, it places it on the sweeter side. The one I remember (perhaps with fault) had a hint of bitterness (Dad's is heavy on this taste), light on the achuete, and mildly spicy.

1 small pineapple (half-pipe), slice into cubes
1 kilo tripe (goto or callos or goat skin), sliced into 2-inch strips, boiled in vinegar, salt and water stock from the boiled goto
6 pcs. starfruit (balimbing), thinly sliced
5 small tomatoes, chopped
3 onions, sliced
1 thumb-size ginger, sliced
1 head garlic, minced
bay leaves
whole peppercorns
achuete water (1/2 cup achuete mixed in 1 cup water)
1 small bamboo shoot (dabong), sliced, boiled then drained
cooking oil

1. In a pan, sauté garlic, tomatoes, onions and tripe.
Keep stirring until the mixture dries up a little.
2. Add the bamboo shoots and pineapple. Mix thoroughly.
3. Add the stock followed by the achuete water.
4. Cover until the bamboo shoots and pineapple are cooked.
5. Add the starfruit, bay leaves and whole peppercorns.
Allow to simmer until cooked.