Talk:Dinuguan

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Also, sometimes it's not always a "gravy." I've tried a lot of recipes where it was basically a soup. JeffreyGomez 19:20, 8 June 2007 (UTC)

Well, I'm actually eating some now over white rice! I was curious to see what Wikipedia had to say about it... and I'm a bit confused. First of all, I don't know if it would be correct to say it has blood sausage in it, because it doesn't really have blood sausage, it just has blood. Or here in North America, is any blood automatically called sausage? Second of all, I'm Filipino and I've sampled dozens of dinuguan recipes, and none have ever had offal, pig entrails, etc. Dinuguan is always just pork meat, usually in small pieces. Sometimes, (like right now) it has something else mixed in like pieces of pig ear. But that's the most "shocking." Also, I thought it was incorrect to say that people find it repulsive because the offals. First of all, there are no offals, second of all, it's always been because it had blood in it, or because it's black! I would like to change this article if I have no contenders. JeffreyGomez 19:16, 8 June 2007 (UTC)

I'm Filipino, too, and we always had ours made from (mostly) tripe. We're from the 98% of the population that's poor -- choice cuts of meat aren't always available to us. —Preceding unsigned comment added by 70.137.130.141 (talk) 04:18, 7 September 2007 (UTC)