1) Clean and boil the beef inards until tender. Set aside.

2) Slice the inards in small pieces. In a pot,transfer the water, sliced onions, inards, bay leaves and vinegar. Let it simmer for 30 minutes.

3) After 30 minutes, add the chopped blood or black pudding, siling haba, salt and pepper to taste. Simmer for another 5-10 minutes. Remove from the heat and ready to serve. Enjoy!