Because Filipinos always make the best of everything, expect that if there are only pork or chicken innards in the kitchen, there will be a feast for dinner.
You can fried the intestines to make them crunchy to the last bite, or make a barbecue out of them. The “butchi” (chicken gizzard) can also be barbecued, like the heart and the liver.
If you’ve tried chicken intestine (also called as “isaw” or “IUD”) barbecue in “Larsian”, a tourist spot for grilled chicken, pork, meat and seafood; you should also not miss its fried version.
The fried chicken “isaw” is now a hit in the streets of Talisay City, a few kilometers south of Cebu City. At P5 per stick, you get to have this crunchy snack (can also be paired with “puso” or hanging rice) and a dip of the spicy vinegar. A bottle of Coke, at P10, will be the grand burping finale.
The mobile stores selling this streetfood are usually seen in schools, side by side the carts of siomai and balut. And you usually see them mobbed by students, and curious passersby like this author, during break time.
Innards are not only cheap (chicken intestine is P70 per kilo), they are also a hit not only at home but also everywhere where there are hungry people, that is, if cooked properly.
So far, this latest isaw menu stands out among its siblings.
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