Papaitan or Pinapaitan Recipe

The name Papaitan is derived from the Filipino root word "pait" which means "bitter". This dish is famous is a famous Ilocano soup dish mostly composed of beef or goat innards. The bitter taste of this soup dish comes from the bile, the bitter juice extracted by the liver and stored in the gallbladder to aid digestion. Papaitan popularly served those who love drinking liquor, and one of the specialty in many carinderias and restaurants in the north of the Philippines even in the metro. In this presentation we use beef innards.

Good for serving: 5-6 persons Ingredients 1/4 kilo ox tripe  1/4 kilo beef small intestine  1/4 kilo beef, thinly sliced  1/4 kilo beef’s heart  2 tablespoons bile  2 thumbs ginger, julienned  1 large sized onion, diced  6 cloves garlic, crushed  1.5 liters water  6 pieces finger chilies 8 pieces calamansi  or 2 pieces lemon 2 tablespoons cooking oil salt  and ground black pepper  to taste

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Cooking Instruction: In a cooking pot, pour-in enough water, put-in the ox tripe and small intestines and add salt then simmer until tender. This should take approximately 35 to 50 minutes (you can use pressure cooker to lessen simmer time).  Turn off heat. Remove the tender ox tripe and small intestines, cool down then slice into small pieces. Set aside.  Heat a clean cooking pot,add cooking oil, when the oil is hot enough, sauté garlic, onion, and ginger.  Add the beef, heart, sliced intestines, and tripe then cook for about 3 to 4 minutes.  Add 1 1/2 tablespoon salt and ground black pepper then stir for a minute.  Pour-in remaining water and bring to a boil. Simmer for 40 minutes ,add more water if needed. Add bile then simmer for 5 minutes.  Add the finger chilies and calamansi juice then simmer for 3 minutes. Turn off the heat and transfer to a serving bowl.  Serve hot. Share and enjoy!

Author : phils

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