Dinuguan is a Filipino dish which consists of a variety of animal’s internal organs stewed with blood, vinegar, garlic, and hot peppers. Traditionally, it was a dish made with byproducts of pig slaughter, but many regional varieties nowadays use chicken or beef and incorporate various ingredients and spices.

This thick, flavorful stew is usually served alongside rice or rice cakes and can be enjoyed as a nutritious breakfast and a hearty lunch or dinner.