They say that blood is thicker than water indeed.
Common as they are, blood stews in the Philippines are not the same everywhere. And often, one only eats it when one knows the cook.
The kapamgangans, known to be good cooks, are known to be very particular about their food and ones adherence to traditional recipes such as their version of the dinuguan.
 DISH YOU KNOW?
Dinuguan literally means bloodied because of its main ingredients. According to some food historians, dinuguan was born due to Filipino traits that make sure nothing ever goes to waste. The tidtad is Pampangas own version where the blood is congealed into chunks rather than cooked into an almost chocolate-like sauce. And unlike the regular dinuguan, this one thinner and soupier compared to others because it uses less pork blood.
Here is the kapampangan version of dinuguan, Tidtad or Tidtad Babi. Mangan ta!
INGREDIENTS
Set A:
- cooking oil
- 1 head garlic
- 2 large onions
- ½ kilo pork kasim
- 1/4 kilo pig face
Set B:
- 1/4 cup vinegar
- ¼ cup fish sauce
- ¼ kilo pigs kidney
- 3 cups water
- 3 cups pork blood
- 5 pieces long green chilies
- salt
- black pepper