📝 About This Recipe
Hailing from the Ilocos region of the Philippines, Papaitan is a soul-warming stew celebrated for its complex, bitter profile derived from bile. This 'Pulutan' masterpiece combines tender beef brisket with various offal, simmered in a broth spiked with ginger, chilies, and citrusy calamansi. It is a bold, adventurous dish that perfectly balances bitterness with richness, making it the premier choice for cold nights or as a companion to ice-cold beer.
🥗 Ingredients
The Meats
- 500 grams Beef Brisket (cut into small bite-sized cubes)
- 250 grams Beef Tripe (cleaned and parboiled until tender, then cubed)
- 150 grams Beef Heart (cleaned and cubed)
- 150 grams Beef Liver (cubed)
- 1/4 to 1/2 cup Beef Bile (strained; adjust according to desired bitterness)
Aromatics and Base
- 4 tablespoons Ginger (minced or julienned to mask gamey scents)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (chopped for heat)
- 2 pieces Green Finger Chilies (Siling Haba) (whole)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
- 6-8 cups Beef Stock or Water (enough to cover the meat)
- 2 tablespoons Cooking Oil (for sautéing)
Seasoning and Garnish
- 3-4 tablespoons Calamansi Juice (to balance the bitterness)
- 1 pinch Salt and Black Pepper (to taste)
- 2 stalks Green Onions (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the offal by boiling the tripe and heart in a separate pot with a little ginger and salt for 45 minutes or until tender. Drain and cut into small bite-sized pieces.
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2
In a large heavy-bottomed pot or Dutch oven, heat the cooking oil over medium heat.
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3
Sauté the ginger, garlic, and onions until the onions are translucent and the ginger is highly aromatic.
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4
Add the raw beef brisket and sauté for 5-7 minutes until the meat is browned and has released its natural juices.
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5
Incorporate the pre-boiled tripe and heart into the pot. Stir well to coat with the aromatics.
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6
Pour in the fish sauce (patis) and cook for 2 minutes to allow the saltiness to penetrate the meat.
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7
Pour in the beef stock or water. Bring to a rolling boil, then lower the heat to a simmer.
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8
Cover and simmer for about 45-60 minutes, or until the beef brisket is fork-tender. Skim off any excess fat or scum that rises to the surface.
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9
Add the beef liver and the chopped bird's eye chilies. Let it simmer for another 5 minutes (do not overcook the liver or it will become tough).
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10
Slowly pour in the beef bile, starting with 2 tablespoons. Stir and taste. Continue adding until you reach your preferred level of bitterness.
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11
Drop in the whole green finger chilies and simmer for another 3 minutes to infuse their aroma.
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12
Stir in the calamansi juice to brighten the flavors and cut through the richness.
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13
Adjust the seasoning with more salt, pepper, or fish sauce if necessary.
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14
Turn off the heat and transfer to a serving bowl. Garnish generously with chopped green onions.
💡 Chef's Tips
Always clean the offal thoroughly with salt and vinegar before the initial boil to remove any unwanted odors. If you cannot find fresh bile, some specialty Filipino grocers sell 'Papaitan Mix' powder, though fresh is always superior for authenticity. Add the bile gradually; it is much easier to add more than to fix a soup that has become overwhelmingly bitter. For a thicker broth, you can mash a small portion of the cooked liver and stir it back into the stew. Use a lot of ginger—it is the secret to a clean-tasting, aromatic broth that balances the earthy offal.
🍽️ Serving Suggestions
Serve piping hot in individual bowls as a 'pulutan' alongside a cold Pale Pilsen or San Miguel beer. Pairs excellently with warm steamed white rice if served as a main meal. Provide a small dipping saucer of fish sauce, calamansi, and extra crushed chilies on the side. Serve with 'puto' (steamed rice cakes) for a traditional sweet-and-savory contrast. Best enjoyed in the company of friends during a late-night gathering.