Ringo | On 14, May 2012
Papaitan is a soup dish that originated in the Ilocandia region. This fabulous dish is made from goat or cow internal parts. Papaitan came from the Filipino root word “pait” meaning bitter. This soup has bile or gallbladder juice from cow to add more flavor and a little bitter taste.
When cooking this dish, you must be very careful in adding the gall bladder juice as this has a very strong flavor. Just a little too much of the juice can ruin the whole dish.
- Cow or goat internal parts which includes tripe, small intestines, heart – chopped
- 1 cup chopped beef
- 2 tablespoon gall bladder juice
- 1 knob ginger
- 3 cloves garlic
- 2 medium onions
- Juice from 4 pieces Calamansi
- 8 cups water
- 3 pieces green chilies or siling haba
- salt and pepper to taste
- 1. In a pan, boil the internal parts in until tender and set aside.
- 2. In another pan, saute garlic and onion.
- 3. Add ginger and simmer for a while.
- 4. Add water and internal parts and boil for 15 minutes.
- 5. Add the bile or gallbladder juice and green chilies. Boil for 2 minutes.
- 6. Add the calamansi juice and boil for another minute.
- 7. Add salt and pepper to taste.
- 8. Serve and Enjoy.
The only thing I hate about this dish is that the oil (sebo) easily forms, just about a minute of removing it from the fire.