Papaitan is an Ilocano delicacy. The original recipe calls for goat meat, but now beef substitutes have become popular. The same is true for most modern Filipino dishes due to goat meat no longer being available in local markets. This dish is consists of different beef innards such as liver, kidney, intestines, and heart. The tip for cooking this recipe is to be careful with the amount of bile used. To use of too much bile will result in the dish becoming extremely bitter. It can be adjusted, however, with calamansi extract or lemon juice. It is also necessary to boil the tripe and intestine over a low heat to make it tender and yellowish. A clear soup can also be made by using ordinary water instead of the stock. Another cooking alternative is to use a tamarind soup base. Today Papaitan is an extremely popular beer match.
- 1 kg beef innards: liver, tripe (twalya), heart, kidneys, etc.
- 1/4 kg lean beef meat (optional)
- 5 garlic cloves, minced
- 2 thumb sized ginger, cut in strips
- 3 siling haba or jalapeno peppers
- 2 – 3 tablespoons fish sauce
- lemon extract or calamansi to taste
- enough water to cover the meat
- 1 cup beef stock
- salt and pepper to taste
- Servings: 5
- Time: 1 hour
- Level: Moderate
- Cuisine: Filipino
(4 / 5)
- Wash and clean , tripe, intestine in water then drain and set aside. Pour in water a pot. Place in beef, beef tripe and cleaned intestine. Season with salt. Simmer over low heat approximately 1 hour or more or until tender. Chopped into small pieces and set aside. Keep 1 cup of broth.
- Heat cooking oil in a pot. Saute onion, garlic, and ginger until fragrant. Place in chopped meat and innards. Stir well for a few minutes. Season with fish sauce, pepper, salt and stir until nicely combined.
- Pour in the water and add 1 cup stock (enough to cover the meat). Bring to a boil. Simmer over low heat for at least 30 – 40 minutes.
- Add bile 1 tsp. at a time and adjust the amount of bile according to taste. Add chili pepper (siling haba) and drop lemon extract. Simmer for few minutes. Turn off heat and serve. Enjoy!
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