Boil the heart and liver to remove the anggo or musky odor but don't cook it too much, just half cooked.
Slice the beef, heart and liver into strips and separate the beef from the heart and liver.
Saute garlic and onion then add the beef and stir fry for a few minutes until the liquid evaporates.
Then add the heart and liver and stir fry for at least 3 minutes.
Pour a little amount of water and simmer until the beef, heart and liver becomes tender.
Add pepper and laurel leaves. When the liquid evaporates again, pour the vinegar and add the beef cube.
Add the atchuete and stir for at least 3 minutes. Follow the chickpeas and bell pepper.
Simmer again for at least 3 minutes and season with salt or patis.
Adjust the amount of the salt or patis that suits your taste. Serve hot.