This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan. In Philippines there are no animal innards left uneaten from heart, lungs, stomach and even blood there are many ways to cook them. I know they sound gross but if you eat processed meats like braun, pate, haslet, some sausages, some hotdogs or even gelatine then you definitely had consumed some entrails. This food might be creepy for others but people in the Philippines love it and considered as delicious exotic food.
