3 lbs beef back ribs or short ribs, cut into serving pieces
8-10 pcs of taro roots, peeled and cut into bite-sized pieces
½ lb okra
2 (227g) packages of frozen bilimbi (kamias), thawed (available in the frozen section of Asian store)
2 Serrano peppers
1 large onion, sliced
Fish sauce or salt to taste
Bunch of spinach, rinsed and trimmed
Instructions
Put beef ribs in a big pot and add enough water to cover it. Add salt and bring to a boil over high heat. Skim off scums accumulated on the surface, reduce heat to medium, cover and simmer for an hour and a half, or until meats are fall off the bone tender. Add more water as needed.
Add taro and cook for 10 minutes. Add okra and cook until taro is fork tender, about 5-7 minutes.
Add bilimbi (kamias) and cook until softened, about 7-8 minutes. Using the back of a large spoon, mash kamias against side of the pot to release juice into soup.
Add peppers, onion and fish sauce or salt to taste. Stir and let simmer for 5 more minutes. Stir in spinach. Remove from heat.
Serve with steamed rice. Enjoy!
Recipe by Salu Salo Recipes at https://salu-salo.com/beef-ribs-sinigang-kamias-bilimbi/