For lunch today, I ate bopis. For those of you uninitiated into the ways of Filipino cuisine, that’s spicy minced pork lungs. Sauteed with tomato, chili, and onion, bopis has a chunky texture somewhere between the consistency of tofu and cartilage, depending on what part of the lung you’re eating. Sometimes it’s an air tube, sometimes an air sac, sometimes a bit of fat and gristle between. It’s all mixed in there, and you never know what you’re going to bite into next. Needless to say, it is, like dinuguan, best eaten with rice.