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Papaitan is famous in the Northern part of the Philippines. This is a soup dish consisting of cow or goat innards such as liver, pancreas, small intestines, kidney, and tripe flavored with bile juice or Apdo. This Ilocano dish is popular for its bitter soup taste that comes from the bile.
The name Papaitan is from the root word "pait" which means bitter. The juice from bile or apdo taste "bitter" simply translated into the Filipino word "pait" or papaitan.
For this recipe, we will cook the beef version and we will not use the Apdo or Bile juice. If you have it available, then add little by little, and taste-check before adding more until you reach your preferred bitterness of the soup.
Ingredients:
- Cooking oil
- Ginger, thumb size, sliced
- Onion, 1 medium, sliced
- Beef innards (liver, pancreas, small intestines, kidney, tripe, add more as you wish)
- Pepper powder to taste
- Seasoning granules
- Water
- Beef cubes, 1pc
- Long chili, 6pcs
- Salt to taste
- Vinegar, 3tbsp
- Spring onion leaves
Instructions:
- In a pan, heat oil
- Saute ginger
- Add onion, and saute until aromatic
- Add the beef innards, mix, and allow to render its water
- Cover and mix occasionally
- Add pepper powder, seasoning granules, beef cubes, and mix
- Add enough water, then let it boil
- Add chilies, then taste and adjust, add salt as needed
- Add vinegar, and let it boil until the meat is tender. Add more water and boil further until the meat is soft.
- Once the meat is tender, add the spring onion leaves
Serve hot and enjoy!