Ingredients with Measurements:
- 2 lbs beef shank
- 1 lb beef tripe
- 1 lb beef skin
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp oil
- 1 tbsp annatto powder
- 2 cups water
- 4 cups beef broth
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp brown sugar
- 2 tbsp vinegar
- 2 tbsp peanut butter
- 2 tbsp cornstarch
- 2 tbsp water
- 2 pcs banana blossom, sliced
- 1 bunch bok choy, chopped
- 1 cup green onions, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Chopping board
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, heat oil over medium heat. Add onions, garlic, and ginger. Sauté until fragrant.
2. Add annatto powder and stir until the oil turns red.
3. Add beef shank, tripe, and skin. Sauté until browned.
4. Add water and beef broth. Bring to a boil then reduce heat to low. Simmer for 2 hours or until the meat is tender.
5. Add salt, black pepper, brown sugar, vinegar, and peanut butter. Stir until well combined.
6. In a small bowl, mix cornstarch and water. Add to the pot and stir until the soup thickens.
7. Add banana blossom and bok choy. Simmer for 5 minutes or until the vegetables are tender.
8. Add green onions and turn off the heat.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 20g
Protein: 40g
Sodium: 1500mg
Substitutions for ingredients:
- Pork hocks can be used instead of beef shank.
- Pork intestines can be used instead of beef tripe.
- Chicken broth can be used instead of beef broth.
- Soy sauce can be used instead of salt.
Variations:
- Add potatoes, carrots, and corn for a heartier soup.
- Use different vegetables like cabbage, spinach, or kale.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Skim off the scum that rises to the surface while boiling the meat to make a clearer soup.
- Soak the beef tripe and skin in water with vinegar and salt to remove any unpleasant odor.
- Use a pressure cooker to reduce cooking time.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with chopped green onions.
Garnishes:
- Chopped green onions
- Fried garlic
- Sliced chili peppers
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Lumpia (Filipino egg rolls)
- Grilled or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too salty, add more water or broth and adjust the seasoning.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
- Store leftovers properly and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Balbacua is a Filipino soup dish that originated in Cebu. It is traditionally made with beef skin, tripe, and shank, and is flavored with peanut butter and annatto powder.
Flavor profiles:
Balbacua soup is savory, slightly sweet, and nutty.
Serving suggestions:
Serve the soup hot with steamed rice or crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino