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.