The original papaitan na kambing is one of the most popular dishes in the northern Philippines area; specifically, the Ilocos region. It’s made up of goat innards, which include its heart, lungs, and its small and large intestines. It’s mainly known for its bitter and sour taste made from the goat’s bile, as well as vinegar.
Though mainly known as a viand because of its brothy nature, it can actually be made with less broth and be served as a pulutan in a gathering.
One important factor in cooking papaitan na kambing is to make sure that the innards you’re going to cook are clean.
As such, you need to wash it thoroughly before cooking if you’re the one who butchered the cow and this is especially true in the provinces. However, if you’re buying it from the market, tell the butcher to clean it and upon cooking, wash it still.
Papaitan na kambing preparation and tips
Cooking papaitan na kambing is easy, as it only involves sautéing the seasonings (garlic, onion, ginger), then the washed innards.
Let it simmer, then include water, pepper, salt, the bile, and vinegar, and let it simmer once again.
It’s recommended that the bile should just be poured gradually according to your taste, as you don’t want it to be too bitter.
In case it becomes too bitter, you can add more vinegar to the mix to balance the taste of the bile.
Originally, Ilokano folks used goat innards to cook papaitan, but since not everyone in the Philippines has access to goat meat, cow innards are also highly recommended as a substitute. Actually, the 2 are interchangeable!
In terms of the ingredients, the ginger lessens the taste of the innards and the vinegar can be substituted with kamias.
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Papaitan kambing recipe from the Ilocos region
The original papaitan na kambing is one of the most popular dishes in the northern Philippines area; specifically, the Ilocos region. It's made up of goat innards, which include its heart, lungs, and its small and large intestines. Course Main CourseCuisine FilipinoKeyword Goat, Papaitan kambing Prep Time 20 minutesCook Time 1 hour 30 minutesTotal Time 1 hour 50 minutes Servings 7 people Calories 446kcal Author Joost Nusselder Cost $15Ingredients
- 2 kg goat tripe, lungs, intestines, & kidney boiled until slightly tender then sliced into small bits
- ¼ kg boiled goat’s blood boiled and sliced into cubes
- 10 pcs siling haba (banana peppers/chili fingers)
- 3 tbsp patis (fish sauce)
- 4 medium-sized red onions finely sliced
- 6 cloves garlic crushed and minced
- 4 fingers ginger crushed
- 2 tbsp rock salt
- 1 tsp magic sarap
- ¼ cup pure papait (bile liquid)
- 2 liters water
Instructions
- Saute garlic until light brown, followed by the onions, and then the sliced and boiled goat’s intestines.
- Add the ginger, patis, and magic sarap, and continue sauteing until the liquid is reduced or until the intestines turn to light brown.
- Add the boiled goat’s blood, water, and salt. Let it boil and simmer for 20-30 minutes.
- Add the papait and siling haba, then simmer for 2-5 minutes. Taste it and add salt if necessary.
- It's now ready to serve with steamed rice. This is best to eat when it’s hot.
Nutrition
Calories: 446kcalHere, we can see that papaitan is a very flexible dish. You can still cook it using available ingredients in your surrounding environment, which shows the flexibility of Filipino cuisine.
Also read: Pork igado recipe with liver