📝 About This Recipe
Hailing from the rugged landscapes of the Ilocos region in the Philippines, Pinapaitan is a bold, soul-warming stew celebrated for its distinct bitter profile and deep umami flavors. This version elevates the classic by grilling the innards first, imparting a sophisticated smokiness that balances the bitterness of the bile and the heat of siling labuyo. It is a true testament to the Filipino philosophy of nose-to-tail cooking, turning humble offal into a masterpiece of texture and taste.
🥗 Ingredients
The Meat and Offal
- 250 grams Beef tripe (tuwalya) (cleaned and parboiled until tender)
- 250 grams Beef small intestines (bituka) (thoroughly cleaned and parboiled)
- 150 grams Beef heart (sliced into bite-sized pieces)
- 150 grams Beef liver (sliced into thin strips)
- 200 grams Beef flank or brisket (sliced into thin strips)
The Aromatics and Bittering Agent
- 1/4 to 1/2 cup Beef bile (apdo) (strained; adjust according to desired bitterness)
- 3 tablespoons Ginger (julienned or minced to remove gaminess)
- 5 cloves Garlic (minced)
- 1 medium Red onion (chopped)
- 3-5 pieces Bird's eye chili (siling labuyo) (chopped for heat)
- 2 pieces Finger chilies (siling haba) (whole for aroma)
Liquids and Seasoning
- 5-6 cups Beef broth (or water)
- 3 tablespoons Fish sauce (patis) (plus more to taste)
- 2-3 tablespoons Calamansi juice (to balance the bitterness)
- 2 tablespoons Cooking oil (for sautéing)
- 1 teaspoon Salt and black pepper (to taste)
👨🍳 Instructions
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1
Thoroughly clean all beef offal with rock salt and vinegar, rinsing multiple times under cold water until the scent is neutralized.
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2
In a large pot, boil the tripe and small intestines in water with a bit of ginger and salt for 45-60 minutes or until tender. Drain and set aside.
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3
Prepare a charcoal grill or a heavy cast-iron grill pan over high heat. Lightly brush the boiled tripe, intestines, and raw beef heart and flank with oil.
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4
Grill the meats for 3-5 minutes per side until charred and smokey. This 'inihaw' step is crucial for the depth of flavor. Slice all grilled meats into small, bite-sized pieces.
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5
In a large heavy-bottomed pot, heat the cooking oil over medium heat. Sauté the ginger until fragrant and slightly browned.
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6
Add the garlic and onions, sautéing until the onions are translucent and the garlic is golden.
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7
Incorporate the grilled beef pieces (except the liver) and sauté for 5 minutes to allow the aromatics to penetrate the meat.
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8
Pour in the fish sauce (patis) and cook for 2 minutes to release its savory aroma.
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9
Add the beef broth and bring to a rolling boil. Once boiling, lower the heat to a simmer and cover. Let it cook for 20 minutes to meld the flavors.
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10
Slowly pour in the beef bile, starting with 2 tablespoons. Taste the broth and continue adding until your desired level of bitterness is achieved.
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11
Add the beef liver and the chilies (both labuyo and siling haba). Simmer for another 5-8 minutes until the liver is cooked through but still tender.
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12
Season with salt, black pepper, and calamansi juice. The acidity of the calamansi is key to brightening the heavy flavors.
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13
Perform a final taste test. The soup should be bitter, savory, spicy, and smokey all at once. Serve piping hot.
💡 Chef's Tips
Clean the offal meticulously; using flour and calamansi during the washing phase helps remove unwanted odors. Do not overcook the liver, as it can become grainy and tough; add it during the final minutes of simmering. If beef bile is unavailable, you can use 'Papaitan Mix' powder or crushed bitter melon (ampalaya) leaves as a substitute. For a clearer broth, ensure you strain the bile through a fine-mesh sieve to remove any impurities or grit. Always grill the meat until you see visible char marks; that smoky 'burnt' edge is what distinguishes this premium version.
🍽️ Serving Suggestions
Serve with a side of warm, steamed white rice to soak up the flavorful broth. Pair with an ice-cold San Miguel beer; it is the ultimate 'pulutan' (bar snack) in the Philippines. Provide a small dipping bowl of patis, calamansi, and crushed red chilies for extra customization. Serve in individual stone bowls to keep the stew hot throughout the meal. Garnish with chopped green onions or toasted garlic bits for a fresh crunch.