Adobong Isaw Recipe (Small Intestine Adobo)

Getting ready for Oktoberfest? Aside from the great tasting beer that you are planning to try, have you though of the perfect “pulutan” (appetizers or beer food) to match your beer with? Sure, there is always the popular SisigSinuglaw and Sizzling Gambas sound good too. If you love something exotic, trying Spicy Chicken FeetGrilled IsawChicharon Bituka, or Chicharon Bulaklak makes definite sense. The reason why I’m asking is because I have a spicy and tasty “pulutan” recipe here that you ought to try; it is called Adobong Isaw.

Adobong Isaw (Small Intestine Adobo)

This Adobong Isaw Recipe is not new nor is it the best selling bar food (some bars in the Philippines serve this though); however, the mere simplicity of this recipe makes this special – in my opinion. To those who do not eat innards or exotic foods, please excuse this post. You may want to try the Inihaw na Liempo (Grilled Pork Belly) or Inihaw na Pusit (Grilled Squid) instead.

Adobo (or inadobo) has always been the most popular method of cooking among Filipinos (There is an ongoing debate that Sinigang is now the most popular and common. What can you say on this?). Almost anything from meat to vegetables can be cooked adobo style and innards such as small intestines are no exception — which is the main ingredient of this Adobong Isaw recipe.

While thinking of drinking beer with good pulutan sounds exciting, let me remind you that you should also think of your safety after enjoying your drinks. Plan ahead; have a designated driver; do not drive or operate machinery while intoxicated with alcohol. Be safe everyone!

Try this Adobong Isaw recipe and let me know what you think.

Adobong Isaw (Small Intestine Adobo)

Adobong Isaw Recipe

Prep Time1 hour Cook Time20 minutes Total Time1 hour 20 minutes Servings6CaloriesAuthorVanjo Merano


  • 2 lbs intestine

    205.00 / kgAdd to cart

  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 6 cloves garlic crushed
  • 1/2 cup cooking rice wine
  • 1 teaspoon whole peppercorn
  • 6 pieces dried Thai chili
  • 4 1/2 cups water
  • 3 teaspoons salt
  • 4 pieces dried bay leaves
  • 1 teaspoon sugar
  • 3 tablespoons cooking oil


  • Pour 4 cups water in a cooking pot, apply heat, and let boil.
  • Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
  • Put-in the small intestine and simmer until tender.
  • Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
  • Heat a wok or frying pan then pour-in cooking oil.
  • Sauté garlic and dried chili.
  • Put in the intestine and cook for a minute.
  • Add whole pepper corn, bay leaves, soy sauce, vinegar, and 1/2 cup water then let boil.
  • Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
  • Transfer to a serving plate and serve.
  • Share and enjoy!

Source: PanlasangPinoy

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