Pour water in a large cooking pot. Let boil.
Add all the beef innards. Cover and cook in medium heat for 30 minutes.
Discard the water. Pour rich washing into the pot. Let boil.
Add salt, crushed peppercorn, garlic powder, onion, chili, and annatto water. Stir.
Add beef bouillon. Cover and cook in low heat for 4 hours.
Remove the innards from the cooking pot. Slice into serving pieces.
Arrange in a bowl. Pour hot broth in the bowl and top with chop green onions and chili.
Serve with a dipping sauce composed of chopped onion, soy sauce, calamansi, and chili.
Share and enjoy!