paklay
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A plate of Cebuano paklay 
A bowl of Ilonggo paklay
Cebuano
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Etymology
Borrowed from Hokkien 腹內／腹内 (pak-lāi / pak-lǎi, “offal”, literally “inside the stomach”). Compare Hiligaynon paklay.
Pronunciation
Noun
paklay (Badlit spelling ᜉᜃ᜔ᜎᜌ᜔)
- a Filipino dish made from various pork, goat, or beef tripe or offal (internal organs), with sautéed spices, such as julienned ginger, chilis (siling mahaba), bamboo shoots (labong), carrots, bell pepper, tomatoes, garlic, onions, and black pepper, among other ingredients, especially in the cuisine of Central Visayas and Mindanao
See also
Further reading
- Berto (2022 April 28) “Paklay (Pak-Lai)”, in The Philippines Today
- JP Canonigo (2015 June) “PAKLAY”, in Kaon Ta Na!
- John U. Wolff (1972) A dictionary of Cebuano Visayan (overall work in Cebuano and English), Ithaca, NY: Cornell University Press
Hiligaynon
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Etymology
Borrowed from Hokkien 腹內／腹内 (pak-lāi / pak-lǎi, “offal”, literally “inside the stomach”). Compare Cebuano paklay.
Pronunciation
Noun
paklay
- a Filipino dish made from sautéed sliced bamboo shoots, mixed with meat such as fish or shrimp, ground pork or beef, with some tomatoes, onions, garlic, and other spices, among other ingredients, especially in the cuisine of Western Visayas
- Nakakáon kamí dídto sing manámit nga páklay.
- We had there a savoury dish of bamboo-shoots mixed with meat.