Beef Papaitan or Papaitang Baka is a version of the popular Pinapaitan that makes use of the cow’s internal organs. This is my own take to this beloved dish. I made sure to make the process as simple as possible so that you can follow.
How to Cook Beef Papaitan
The process involved in making beef papaitan or papaitang baka is simple. However, extra time and effort are needed to prepare the ingredients to ensure the best possible results.
Since this dish makes use of beef innards, each ingredient should be washed and handled properly. For example, the beef small intestines and tripe were thoroughly washed and boiled with ginger and dried bay leaves. Boiling with the said components tenderizes these ingredients and reduces its gamy and unpleasant odor.
Once all ingredients are ready (mise en place), we can start cooking. I begin by sautéing onion, garlic, and ginger. It is best to do this step until the onion softens and the garlic starts to turn brown. These provides flavor and aroma to the dish, and it also helps reduce the unpleasant odor.
Add the beef heart and kidney next. These ingredients does not need to be boiled beforehand. Simply saute along with the aromatics until it turns light brown. It should take around 3 minutes.
Put the sliced tripe and intestines next.m These were the ones prepared beforehand. It should be tender and very clean at this point. Cook for 2 minutes while stirring.
Time to boil until the heart and kidney tenderizes. Pour water into the pot. Let boil. I usually adjust the heat between low to medium. Low heat is best if you have more time. Continue boiling in the covered pot for 1 1/2 hours or until the ingredients become extremely tender.
Papaitan or pinapaitan is know for its bitter flavor. I use beef bile to make it happen. Simply add enough bile to the soup and stir. I also add the liver in this step.
I cook the soup for 15 minutes before adding the sour component. This will complete the flavor of the dish. I use a pack of Knorr Sinigang sa Sampaloc Mix. This is my go to ingredient when cooking Filipino Sour Soup, which is popularly known as Sinigang.
Finish the dish by adding long green peppers and season with salt and ground black pepper.
Papaitan can be consumed as it is. Some people enjoy this with their favorite adult beverage. It can also be consumed as a main dish with rice.
Try this Beef Papaitan Recipe (Pinapaitang Baka). Happy cooking!
- 1 lb beef heart cubed
- 1 lb beef small intestine cleaned
- 1 lb beef tripe cleaned
- 1/2 lb beef liver cubed
- 1 lb beef kidney cubed
- 22 grams Knorr Sinigang sa Sampaloc Mix
- 1 piece onion chopped
- 3 thumbs ginger minced
- 5 cloves garlic crushed
- 3 piece long green pepper sliced
- 8 cups water
- beef bile to taste
- Salt and pepper to taste
- 3 tablespoons cooking oil
- Wash beef tripe and small intestine. Boil with ginger and dried bay leaves for 45 minutes. Remove from the pot and let it cool down. Slice into bite-size pieces.
- Heat oil in a pan. Sauté onion, garlic, and ginger until onion softens.
- Add beef heart and kidney. Sauté until it turns light brown.
- Put the tripe and small intestines into the pot. Cook for 2 minutes.
- Pour water into the pot. Let is boil. Adjust heat to low. Continue boiling until beef heart and kidney tenderizes.
- Add beef liver and bile. Stir. Cook for 15 minutes in medium heat.
- Add Knorr Sinigang sa Sampaloc Recipe Mix.
- Put long green peppers into the pot and season with salt and ground black pepper. Stir. Cook for 2 minutes.
- Transfer to a serving bowl. Serve hot.