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.
This dish can be considered a main dish and a pulutan. Here is a link that showcases all of our pulutan recipes. Cheers!
Try this Papaitang Baka recipe and let me know what you think.
- 1/2 lb ox tripe
- 1/2 lb cow’s small intestine
- 1/2 lb beef thinly sliced and chopped
- 1/2 lb cow’s heart
- 2 tablespoons bile
- 2 knobs ginger julienned
- 1 medium sized onion diced
- 6 cloves garlic crushed and chopped
- 8 cups water
- 4 to 6 pieces finger chilies
- 2 1/2 tablespoons salt
- 1/2 tablespoon ground black pepper
- 1 to 2 pieces lemon or 5 to 8 pieces calamansi
- 2 tablespoons cooking oil
- Heat a cooking pot and pour-in 4 cups of water and put-in 1 tablespoon salt. Bring to a boil.
- Put-in the ox tripe and small intestines and simmer until tender. This should take approximately 35 to 50 minutes.
- Turn off heat. Remove the tender ox tripe and small intestines then slice. Set aside.
- Heat a clean cooking pot and pour-in 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 4 cups of water and bring to a boil. Simmer for 40 minutes (you may add more water if needed).
- Add bile then simmer for 5 minutes.
- Add the finger chilies and squeeze-in the lemon juice then simmer for 3 minutes.
- Turn off the heat and transfer to a serving bowl.
- Serve hot. Share and enjoy!