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.
Now let's get cooking!!
Ingredients:
600g ox tripe, cleaned, cooked and sliced into small pieces
250g beef heart, sliced into small pieces
250g beef liver, sliced into small pieces
250g beef brisket, sliced into small pieces
3 pcs medium sized bitter gourd, seeded and sliced into large chunks
1 big packet sinigang mix (tamarind mix)
1 to 1.5 liters beef stock
½ cup vinegar
1 whole garlic, minced
1 thumb size ginger, crushed and sliced finely
2 medium size red onion, chopped
6 green finger chillies (siling haba)
1 tbsp cayenne pepper
fish sauce
salt
freshly ground black pepper
oil
Cooking Procedures:
1. Marinate liver for 30 minutes in vinegar then set aside.
2. In a pot sauté garlic, ginger and onion in oil.
3. Add all meat ingredients except for the liver, stir fry for 1 minute until some brown colour appear on the meat.
4. Add beef stock, bitter gourd and chillies (do not slice). Bring to a boil and simmer for 45 minutes.
5. Drain the vinegar out of the liver.
6. Remove the chunks of bitter gourd and place them on a blender, blend well.
7. Place blended bitter gourd into a fine sieve or a muslin cloth, run some hot stock on top while draining directly on the pot, this will get the maximum bitterness of the bitter gourd while making the soup clear.
8. Add sinigang mix and liver simmer for additional 10 minutes
9. Flavour with fish sauce (according to your taste) and season with freshly ground black pepper.
10. Serve and enjoy your pinapaitan!
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