Dinaldalem is a liver and pork dish cooked using the inadobo method. Chickpeas and red bell pepper were also added to the dish. The term dinaldalem was derived from the word dalem, which means liver in Ilocano. This dish is also known as Igado. It was good and I enjoyed every bit of it with rice. […]
Papaitan is a famous Ilocano soup dish mostly composed of cow or goat innards. The name of this dish was derived from the Filipino word “Pait”, which means “bitter”. The bitter taste of this soup comes from the bile. This is a bitter juice extracted by the liver and stored in the gallbladder to aid digestion.
Although this soup is popular, one needs to develop and acquired taste to enjoy it. Once an acquired taste has developed, you will surely appreciate this dish without minding its components.
The first time that I tried this dish was in a “kambingan”. It is a type of restaurant that specializes in goat dishes. I did not like Papaitan at first because of the bitter taste. I was told that it will taste better if I squeeze-in some calamansi; well, it did. It is also best when served really hot.
This recipe that we have here makes use of cow parts. I chose to cook cow parts mainly because of the availability of ingredients in my area. If in case goat parts are available in your part of the world, you can use the goat equivalent of the ingredients.
Try this Papaitang Baka recipe and let me know what you think.