2 lbs well cleaned intestine (from pig or cow)
6 pcs dried bay leaves
3 tbsp salt
1 tbsp whole pepper corn
4 tbsp vinegar
16 ounces water
3 cups cooking oil
Pour the water in a large pot and bring to a boil.
Add 2 tbsp salt and vinegar then let boil for another 2 minutes.
Place the intestine in the pot and wait until the liquid re-boils.
Put-in the dried bay leaves and whole pepper corn then simmer for 40 minutes or until intestine is tender.
Remove the intestine from the pot then drain excess water.
Cut the intestine according to desired length. Sprinkle the remaining salt over the intestine. Make sure that it is evenly distributed over all the intestines.
In a separate pot/pan, pour the oil and heat until the temperature is good for frying.
Deep fry the intestines. Make sure that the texture is crunchy before removing from the pot/pan.
Serve with vinegar and chili pepper dip.