24 Mar2009


You folks are just too funny. I knew my previous post asking readers to identify the subject of a photograph would elicit at least 100 comments in less than a day, and a few of the answers were accurate, but some of them were just downright outrageous! I actually burst out into spontaneous fits of laughter (much needed at the moment) after reading one silly answer after the other. How front ends and rear ends entered your imaginations from that dark furry photo is beyond me, really. At any rate, the photo was a portion of the photograph above, and it was of a carabao’s stomach, I was told. So yes, it was tripe, but specifically carabao’s or water buffalo tripe. On the upper left of the photo above is a heart, then down a bit to the right are some lungs I think, then two unidentified organs, then the carabao’s tripe, then a cow’s tripe. If you are a bit squeamish with respect to meat, offal, etc., please do NOT click on the jump to see the rest of this post.


Here is a photo of another carabao’s stomach at a different vendor’s stall. I actually ran across the discarded hide of the carabao just outside the meat section but it was quite gory so I opted not to photograph it. I also took a photo of the carabao’s discarded horns but thought that was a bit much as well for PG-rated readership… odd carrot notwithstanding. Oh, for those who asked, I do have a post on callos or tripe in the archives.


Carabao meat is common in these parts, with “Rey Fernandez’s Butcher Shop” sign clearly showing both a pig and a carabao…


Some giant bones that I suspect our pet labrador would absolutely love… but alternatively… soup, soup, soup!


And finally, a porcine still life. Literally.



  1. linda says:

    Yey!! I got to comment first! I was right about the tripe,but didn’t guess which animal. Anyway, everyone seemed to have fun guessing and some were so hilarious!

    Btw, MM,how would you cook pig’s ears?

    Mar 24, 2009 | 6:55 am


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  3. Good Life says:

    Oh! dear I was 100% wrong.It is scary we all put this in our stomach with no second thoughts. MM it was a lot of fun!

    Mar 24, 2009 | 7:00 am

  4. Maria Clara says:

    Like much your guessing game and the clues you gave out. It is a big break from your regular features. Whoever took that tripe home has a lot of work to do to make it savory. Well done and cured carabao meat tapa is very good. I imagine the carabao bony parts make a good broth. I must have eaten it at restaurants without knowing it. Who knows what is brewing in those big caldero at Chinese resto for mami or at karinderia for bulalo what I do not know will not hurt me as long it is good. Won’t bother asking them but definitely ask for patis.

    Mar 24, 2009 | 7:15 am

  5. natie says:

    hehehe–i do know my cuts of meat—down to the nitty gritty..

    Mar 24, 2009 | 7:31 am

  6. Kat says:

    And I guessed kangaroo haha. I remember when we’d have lechon or have to butcher anything in the province, I’d escape so not to hear or see them. I’d return home when it’s time to eat. :p

    OT: Saw Bobby Chin’s World Cafe Asia last night. :D

    Mar 24, 2009 | 8:20 am

  7. Mimi says:

    poor marimar! that’s our kalabaw’s name and her daughter is colabaw…i never realised that we do actually slaughter kalabaws and eat them. marimar is a working farm animal who plows our fields, and gives hours of fun when the kids ride her around the pasture. anyway, i always thought tripe was dirty white coloured (like the picture on extreme right). carabao tripe pala looks like a twalyang grasa.

    Mar 24, 2009 | 8:21 am

  8. vennisjean says:

    linda…pig ears are yummy f u preboil it chop into pieces like sisig then saute lots of garlic and onion season with soysauce and lots of black pepper u can even add chopped bell peppers and salted black beans serve with lots of rice…..mom cooks this every Sunday when we still lives in the province and the barangay only has 1 butcher that sells fresh pork once a week every sunday…..dont use msg …use sugar instead…to balance the saltiness.

    Mar 24, 2009 | 8:28 am

  9. Marianne says:

    Oh my God! WHICH market was this? Where?

    Mar 24, 2009 | 9:38 am

  10. Artisan Chocolatier says:

    When I read your previous post yesterday morning, I knew it was going to get over 100 comments within the day!! I too had a good laugh reading all the comments.

    But seriously, did they butcher the animals right in the market and not in an abattoir? It’s amazing how we still tolerate sanitation and health standards.

    I salute you MM for finding the most unusual items to talk about….hehehehe

    Mar 24, 2009 | 9:44 am

  11. Jun b says:

    ok I’m partly correct when I say bath towel because tripe is basically tuwalya which is actually towel. :) whatever I alway think out of the box hehehe

    Mar 24, 2009 | 9:59 am

  12. mardie c",) says:

    the village where we live back home is close to a butcher place and we can always hear the cry/howl of the pigs (probably other animals too) right before theyre killed. and they would usually do it late in the evening to early morning so the meat will be ready for the consumers in the market which also is not too far away. but anyway, i loved the “guess-the-object” post, it brightened my day as im sure the rest of the readers. i didn’t post my guess coz i was busy reading the comments. good one though MM.

    Mar 24, 2009 | 10:10 am

  13. Joanie says:

    At least I was right about carabao but wrong part. :-)

    Mar 24, 2009 | 10:16 am

  14. Diwata08 says:

    The answers were sooooo funny MM… lucky for us there is no regulatory board that censors blogs (something similar to the movie and television, MTCRB)… otherwise MARKET MANILA would get axed!!!WHEW!!! HaHaHaHa…

    Mar 24, 2009 | 12:41 pm

  15. luna miranda says:

    i laughed like crazy reading all the answers in the previous post. gosh, that felt good!:D

    i love tripe–callos especially. there’s also an Ilonggo dish we call “paklay”…it’s ubod ng niyog cooked with tripe, pineapple chunks, black beans, etc. it’s also yummy. but i don’t think i’d like to see the raw tripe (ewww).

    Mar 24, 2009 | 1:21 pm

  16. danney says:

    When I was a young boy. My lolo’s carabao fell in the well and suffocated. The carabao was butchered and unknown to me part of the carabeef was made into dinuguan. The dinuguan was very dark but it was good.

    Mar 24, 2009 | 1:26 pm

  17. ragamuffin girl says:

    I don’t think it took much imagination to think it was an arse. The previous pic did look like an a**hole didn’t it? :)

    Mar 24, 2009 | 1:40 pm

  18. diday says:

    Diwata08… some comments could be rated M – intended for mature audiences but I would rate this post an E – Exempt from classification. My poor Skip and little Joey — did not even come close.

    Mar 24, 2009 | 1:44 pm

  19. thelma says:

    god, how i miss tapang kalabaw. i’ll be in the philippines next month so i will include that in my list. i will also try to look for carabao’s milk. warm carabao’s milk, hot rice, a pinch of salt and ripe banana…i’m in heaven!!!

    Mar 24, 2009 | 1:45 pm

  20. beth says:

    CONGRATULATIONS, Marketman! I Watched World Cafe last night and your segment was fit to be the finale!Such sumptuous dessert table!I’m sure Bobby Chin had his fill and will never forget what “Marienda” is!Hats off to you!You have a very nice backyard and pool!

    Mar 24, 2009 | 2:01 pm

  21. lee says:

    Rey Fernandez: Darth Vager slayer.

    Mar 24, 2009 | 2:32 pm

  22. Mel Wood says:

    When I was young, we always had sinigang na kalabaw for our Sunday lunch because it was only on Sundays that carabao meat was on sale. But that was way, way back. For all I know, it has since become illegal to slaughter carabaos for the meat.

    Where is that marketplace that sells carabao meat?

    Mar 24, 2009 | 2:54 pm

  23. Marketman says:

    Mel, I don’t think it is illegal to sell carabao meat. These photos were taken at the Murcia market in Negros.

    Mar 24, 2009 | 3:31 pm

  24. isabella says:

    He.he.he.he.I think this is the most hilarious blog…I really had a very good laugh reading all the blogs!

    Do you any market in Manila that sells carabao meat? I love this being a provinciana.

    yes,tapang carabao meat is soooooo superb!

    Mar 24, 2009 | 6:29 pm

  25. Maki says:

    Can that be eaten?

    Mar 24, 2009 | 7:45 pm

  26. Maki says:

    i mean the stripe?

    Mar 24, 2009 | 7:46 pm

  27. Bubut says:

    my nephew who is studying in UPLB shared to me that they have a live cow and carabao where one side of the body is open (with glass) so you can see the 5 stomachs of cow/carabao. (Different kind of tripes) They can even get a sample of the grass being processed inside the body. They are being used by students in their bio and other science subjects.

    Mar 24, 2009 | 10:23 pm

  28. mikel says:

    i love tripe. i wonder why the caraboa’s is so dark colored vs. cow tripe..

    Mar 25, 2009 | 1:44 am

  29. linda says:

    Vennisjean,thank you for yr recipe. We’re cooking this at a friend’s home and I’ll be suggesting this recipe.

    Mar 25, 2009 | 11:26 am

  30. Marketfan says:

    first photo looks like a medieval laundry line

    Mar 25, 2009 | 11:46 am

  31. marissewalangkaparis says:

    MY dad liked offals and tripes…but hubby doesn’t like them…so my cooking has always adjusted.
    My mom used to cook pig’s ears….cleaned and washed very well….and boiled. Then chopped and mixed with vinegar,soy sauce,native onions,salt and green onions with just a tinge of sugar to offset the sourness. I remember enjoying this….

    Mar 25, 2009 | 7:43 pm

  32. kulasa says:

    dirty towel – ha ha ha. Towel = twalya = tripe (sige ipilit pa din). Love the all the answers. At first I thought it was tripe but I would never have guessed it since the ones I always see doesn’t come in this color.

    Mar 25, 2009 | 10:28 pm

  33. Pia Mac says:

    Has anyone actually tried it? I love arroz caldo con goto, but this carabao tripe would be a bit extreme for me.

    Apr 10, 2009 | 8:23 pm

  34. bunny lozano says:

    wat is da carabao cuts jst a picture

    Aug 22, 2009 | 4:51 pm

  35. hungry mike says:

    papaitan!!! ;)

    May 3, 2010 | 10:38 am


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