Ripiao

Ripiao refers to a type of traditional Filipino dish, specifically a stew or soup, that is commonly found in the Bicol region of the Philippines. The name itself is derived from the Bikolano word "ripa," meaning "to scrape," which likely alludes to the method of preparing the meat or vegetables used in the dish.

The core ingredients of ripiao typically include meat, often pork or chicken, and a variety of vegetables such as water spinach (kangkong), watercress (kalangkamote), or taro leaves (gabi). A distinctive feature of ripiao is its savory and often slightly sour broth, which is usually achieved by using ingredients like tomatoes, onions, and sometimes tamarind or other souring agents.

While specific recipes can vary from household to household and by locality within Bicol, the general preparation involves simmering the meat until tender, then adding the vegetables and aromatics to create a flavorful stew. It is a comforting and hearty dish, often served with steamed rice as a staple accompaniment. Ripiao is a testament to the resourceful and flavorful culinary traditions of the Bicolano people, utilizing readily available local ingredients to create a satisfying meal.