First, I heat oil in my deep pot and saute garlic, onions, and ginger until fragrant. This creates the flavor foundation.

I add the beef cubes and brown them on all sides. Once the beef is browned, I add the beef tendons.

I add enough water to cover the meat pieces, bring it to a boil, then simmer for 45 minutes on low heat. This starts tenderizing the meat.

I turn off the heat and drain the soup using a fine sieve to get a clear broth. I set aside the meat pieces and put the clear broth in another pot with the tendons, setting the beef aside for later.

I then tenderize the tendons. I bring the broth with tendons to a boil and simmer until the tendons are soft. This takes 90 to 120 minutes more. I add water as needed.

I add the beef back in, along with the tripe, finger chilies, and bile (if using). If I'm using bitter gourd instead, I wrap it in muslin cloth with the tamarind or kamias and place it in the pot. Then I simmer for 30 minutes.

I press the muslin cloth over the soup to extract all the juices, then season with salt or fish sauce (patis) to taste. If I want to add spinach, I do it at the very end.

Serve hot and enjoy your sinanglaw!