The Original Papaitan na Kambing is one of the most popular dishes in the northern Philippines specifically the Ilocos region. It is made up of goat’s innards which include its heart, lungs, and its small and large intestines. It is mainly known for its bitter and sour taste made from the goat’s bile and vinegar. Though mainly known as a viand because of its brothy nature, 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 are going to cook are clean. As such, one must wash it thoroughly before cooking if you have been the one who butchered the cow and this is especially true in the provinces; however, if you are 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 is 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 use goat’s innards to cook Papaitan, but since not everyone in the Philippines has access to goat, cow’s innards are also highly recommended as a substitute. Actually, the two are interchangeable. In terms of the ingredients, the ginger acts as the one which lessens the taste of the innards and the vinegar can be substituted with Kamias.
- 2 kgs. goat’s tripe, lungs, intestines, & kidney – boiled until slightly tender then sliced into tidbits
- 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 pcs. medium sized red onion – finely sliced
- 6 cloves garlic – crushed and minced
- 4 fingers of ginger crushed
- 2-3 tbsp. rock salt
- 1 tsp. magic sarap
- ¼ cup pure papait (bile liquid)
- 2 liters of water
- ) Saute garlic until light brown, followed by the onion and the sliced and boiled goat’s intestines.
- ) Add the ginger, patis, and magic sarap and continue sauteing until liquid is reduced or until 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.
- ) Ready to serve with steamed rice. This is best to eat when it’s hot.
In here we can see that Papaitan is a very flexible dish, in that one can still cook it using available ingredients in the cook’s surrounding environment, thus, showing the flexibility of Filipino cuisine.
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