Sinanglao is a beef innards and skin soup, flavored with bile and kamias specialty of Vigan.
Ingredients
1/2 kg. cow’s sliced internal organs, 2 tbsp. patis or fish sauce, ginger (sliced and crushed), 3 cloves of garlic, 1 medium sized red onion, 1 cup “papait”, 10 or 20 pieces kamias, beef broth cubes, onion leaves (sliced finely)
