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5 from 1 vote

How to Cook Beef Bopis

This bopis recipe uses beef innards such as heart, lungs, liver and spleen then chopped finely then cooked with vinegar and spices.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Beef recipes
Cuisine: Filipino
Keyword: beef bopis, bopis na baka
Servings: 6 servings
Calories: 265kcal
Author: Manny

Ingredients

  • 1/2 kilo beef internal organs for bopis lungs, spleen and heart
  • 1 pc medium size carrot diced finely
  • 1 pc medium size raddish diced finely
  • 1 big can button mushroom diced finely
  • 2 Tbsp. black pepper coarsely ground
  • 1 pc red bell pepper diced finely
  • 1/2 head garlic minced
  • 1 pc medium size onion chopped
  • 1/4 cup annatto in oil
  • 2-3 pieces red bird eyes chili or siling labuyo chopped
  • 3/4 cup vinegar
  • cooking oil
  • salt to taste

Instructions

How to cook beef bopis:

  • Wash the beef lungs, spleen and heart thoroughly and drain.
  • Then put the internal organs on a big pot and add water just enough to cover.
  • Bring to a boil and simmer for at least 25 to 30 minutes.
  • Remove from the pot and drain. Set aside and let it cool or a while.
  • Then dice the bopis set finely and set aside again.
  • On a big wok saute garlic and onion and let it brown a little.
  • Then add the diced bopis and stir fry for 3 to 5 minutes or until the liquid evaporates.
  • Add the vinegar and simmer for at least 2 to 3 minutes.
  • Then add the patis, black pepper and the annato oil and stir fry for another 2 to 3 minutes.
  • Pour 3 cups of water and let it simmer for at least 3 to 5 minutes again.
  • Then add in the siling labuyo, raddish, carrots and mushroom then simmer again for another 3 to 5 minutes.
  • When the broth has almost evaporated add season with salt until the desired taste is achieved.
  • And last but not the least, add the bell pepper and cook for another minute.
  • Serve hot on a serving dish or in a sizzling plate.

Notes

Cooking Tips for Perfect Beef Bopis

1. Master the Innard Prep: Properly cleaning and preparing the beef innards is crucial for a successful Beef Bopis. Start by washing the beef lungs, spleen, and heart thoroughly to eliminate any impurities. After draining excess water, place the internal organs in a sizable pot and add just enough water to cover them. Boil and simmer for 25 to 30 minutes, ensuring they are fully cooked. Once done, let the innards drain, cool, and then finely dice them. This meticulous preparation sets the stage for a tender and flavorful Beef Bopis.
2. Sauté to Perfection: The foundation of a delicious Beef Bopis lies in the sautéing process. In a generous wok, sauté garlic and onions until they achieve a golden brown hue. This step is crucial for building a rich and aromatic base that will infuse the entire dish with irresistible flavors. Take your time with this process, allowing the garlic and onions to caramelize and release their full potential.
3. Balancing Act with Vinegar: Achieving the perfect balance of acidity is key to a successful Beef Bopis. After sautéing, introduce vinegar to the mix and let it simmer for 2 to 3 minutes. This step not only adds a tangy kick but also helps cut through the richness of the beef, creating a harmonious flavor profile. Be mindful not to overpower the dish with vinegar; the goal is a subtle acidity that enhances, rather than dominates, the overall taste.
 

Nutrition Notes:

Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.

Nutrition Facts:

Amount per Serving:266g, Calories:265kcal, From fat:157,  Total fat:17.9g, Saturated Fat:7.9g, Trans Fat:0.1g, Cholesterol:197mg, Sodium: 843 Total Carbohydrate: 11g, Dietary Fiber: 3g, Sugars: 5g, Protein: 15g, Vitamin A: 40%, Vitamin C: 159%, Calcium: 6%, Iron: 42%