Part 3/10:
One vendor recounts his routine, starting as early as 5 a.m., selecting the best pig organs for his Tuslob. His routine involves cooking utok, atay, and puso, which are carefully cooked, seasoned, and then served hot to eager customers. The process involves boiling the organs with aromatic ingredients like sibuyas (onions), lamas (ginger), and ahos (garlic), adding vinegar and salt for flavor, and sometimes incorporating ginisa (sautéed) preparations to enhance taste.