Authentic Dagupan Kaleskes (Carabao Offal Soup)
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
4
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Calories
320 kcal
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Course
Main Course
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Cuisine
Filipino
Authentic Dagupan Kaleskes (Carabao Offal Soup)
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Kaleskes is a traditional Filipino offal soup from Dagupan City, Pangasinan, made by slow-simmering a combination of beef intestines, tripe, and book tripe in a savory broth flavored with annatto oil, aromatics, and vinegar, typically served as street food or as a warm appetizer alongside alcoholic beverages. The dish's name comes from the Pangasinense word for intestines, reflecting its humble origins and the region's culinary heritage of utilizing all parts of the animal.
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Ingredients
For the Offal:
- 250 g beef intestines bituka ng baka
- 250 g beef tripe tuwalya
- 250 g beef book tripe/bible tripe
- Water for boiling tubig
- 2 bay leaves dahon ng laurel
- 1 tablespoon whole black peppercorns pamintang buo
For the Soup:
- 5 teaspoons annatto oil atsuete oil
- 1 white onion sibuyas na puti, finely chopped
- 4 cloves garlic bawang, minced
- 60 ml ¼ cup vinegar suka
- salt and pepper asin at paminta to taste
- 6-8 cups beef stock or water
- green onions dahon ng sibuyas for garnish
- bird's eye chilies siling labuyo for garnish
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Instructions
- Clean all offal thoroughly under running water until the water runs clear. In a large pot, add the cleaned offal, bay leaves, and whole peppercorns, then cover with water. Bring to a boil over high heat (200°C). Once boiling, reduce heat to medium-low (150°C) and simmer for 2 hours or until the offal is tender when pierced with a fork. Remove offal from the pot and cut into bite-sized pieces.
- Heat annatto oil in a heavy-bottom pan over medium heat (170°C). Add minced garlic and sauté for 30 seconds until fragrant. Add chopped white onions and cook for 2-3 minutes until they become translucent. Add the cut offal pieces to the pan and stir-fry for 2-3 minutes to let them absorb the flavors.
- Pour in the beef stock and vinegar. Let the soup simmer for 20 minutes over medium-low heat (150°C). Taste and season with salt and pepper until you're happy with the flavor. Once done, ladle the hot soup into serving bowls. Top each bowl with chopped green onions and sliced bird's eye chilies for garnish. Serve immediately while hot.
- To serve traditionally, place extra chilies and patis (fish sauce) on the table so everyone can adjust the heat and saltiness to their taste. For best results, enjoy with hot steamed rice or as pulutan (appetizer) with ice-cold beer.
- Note: Remember to remove any scum that rises to the surface during the initial boiling of the offal for a cleaner-tasting soup.
Notes
- For cleaner offal, boil once, discard water, and boil again with fresh water
- Add lemongrass (tanglad) during boiling for extra aromatics
- The longer you simmer, the more flavorful the broth becomes
- Toast garlic slightly for deeper flavor
- Use native vinegar (sukang Iloko) for authentic taste
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
22g
(34%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.02g
Cholesterol
180mg
(60%)
Sodium
580mg
(24%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
18IU
(0%)
Vitamin C
3mg
(3%)
Calcium
23mg
(2%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Cholesterol | 180mg | 60% |
| Sodium | 580mg | 24% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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