📝 About This Recipe
Hailing from the Ilocos region of the Philippines, Papaitan is a legendary soul-warming stew celebrated for its complex, bitter-savory profile. This dish artfully balances the earthy flavors of tender beef or goat innards with the distinct punch of bile, aromatics, and spicy siling labuyo. It is a masterpiece of Filipino 'pulutan' culture, offering a deep, umami-rich broth that is as adventurous as it is comforting.
🥗 Ingredients
The Meats (Innards)
- 1/2 kg Beef or Goat Tripe (cleaned and sliced into bite-sized strips)
- 1/2 kg Beef or Goat Small Intestines (thoroughly cleaned and sliced)
- 250 grams Beef or Goat Liver (sliced into small cubes)
- 250 grams Beef or Goat Heart (sliced into bite-sized pieces)
Aromatics and Flavoring
- 4 tablespoons Ginger (minced or julienned to remove gamey scent)
- 5 cloves Garlic (minced)
- 1 large Red Onion (chopped)
- 1/4 cup Beef or Goat Bile (adjust to desired level of bitterness)
- 4-6 pieces Bird's Eye Chili (Siling Labuyo) (chopped for heat)
- 2 pieces Long Green Chili (Siling Haba) (whole)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
- 3 tablespoons Calamansi Juice (to balance the bitterness)
Liquids and Garnish
- 6-8 cups Water (for simmering)
- 2 tablespoons Cooking Oil (for sautéing)
- 2 stalks Green Onions (finely chopped for garnish)
- 1 teaspoon Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Boil the tripe, intestines, and heart in a large pot of water with a bit of ginger and salt for 30-45 minutes. Drain and discard the liquid to ensure the innards are clean and less gamey.
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2
Slice the boiled innards into small, uniform bite-sized pieces. Set aside.
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3
In a large heavy-bottomed pot or Dutch oven, heat the cooking oil over medium heat.
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4
Sauté the ginger, garlic, and onions until the onions are translucent and the ginger is fragrant.
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5
Add the sliced tripe, intestines, and heart. Sauté for 8-10 minutes until the edges of the meat start to brown slightly.
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6
Pour in the fish sauce (patis) and stir well, allowing the meat to absorb the saltiness for 2 minutes.
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7
Add the beef or goat liver and cook for another 3-5 minutes. Liver cooks faster, so we add it later to keep it tender.
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8
Pour in 6 to 8 cups of water. Bring to a boil, then lower the heat to a simmer.
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9
Cover and simmer for 45-60 minutes, or until all the innards are fork-tender. Skim off any scum that rises to the top.
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10
Gradually pour in the bile. Start with 2 tablespoons, stir, and taste. Continue adding until you reach your preferred level of bitterness.
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11
Add the bird's eye chilies and long green chilies. Simmer for another 5 minutes to release the heat.
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12
Stir in the calamansi juice to brighten the flavors and cut through the richness.
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13
Season with salt and black pepper to taste. Adjust fish sauce if necessary.
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14
Turn off the heat and stir in half of the chopped green onions.
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15
Ladle into bowls and garnish with the remaining green onions. Serve hot.
💡 Chef's Tips
Thoroughly cleaning the innards is crucial; scrub tripe with rock salt and vinegar before the first boil to remove odors. If you cannot find fresh bile, some specialty Filipino markets sell 'Papaitan Mix' powder, though fresh is always superior for authenticity. Don't skip the ginger—it is the primary ingredient that neutralizes the strong scent of the innards. For a thicker broth, you can mash a small piece of cooked liver into a paste and stir it back into the stew. Adjust the bitterness slowly; you can always add more bile, but you can't take it out once it's in the pot.
🍽️ Serving Suggestions
Serve piping hot with a side of warm steamed white jasmine rice. Pairs excellently with ice-cold beer or local Filipino spirits as a classic 'pulutan' (bar snack). Provide a small dipping bowl of fish sauce, calamansi, and extra crushed chilies on the side. For a full Ilocano feast, serve alongside Bagnet (crispy pork belly) or Poqui Poqui (eggplant dish). Enjoy as a hangover cure—the spicy, bitter broth is famous for its 'waking' properties.