Papaitan: Filipino Bitter Stew

Ingredients

• 500g (1.1 lb) goat innards (tripe, liver, intestines) 500g (1.1 lb) goat innards (tripe, liver, intestines)
• 500g (1.1 lb) beef innards (tripe, liver, intestines) 500g (1.1 lb) beef innards (tripe, liver, intestines)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 tablespoons bile (available at Filipino specialty stores) 2 tablespoons bile (available at Filipino specialty stores)
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 liter (4 cups) water 1 liter (4 cups) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Rinse the goat and beef innards thoroughly under cold water. Cut them into bite-sized pieces and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, sliced ginger, and red chili peppers. Sauté until the onions are translucent and the mixture becomes fragrant.
3. 3.
   Add the goat and beef innards to the pot and cook until they are lightly browned.
4. 4.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 2 hours, or until the innards are tender.
5. 5.
   Stir in the bile, fish sauce, soy sauce, ground black pepper, and salt. Simmer for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Goat and beef innards — Ensure that the innards are cleaned thoroughly before cooking. Soaking them in water with a little vinegar can help remove any strong odors. Trim off any excess fat or membranes for a cleaner taste.
• Bile — Bile is an essential ingredient in Papaitan, providing the distinct bitterness. It can be obtained from Filipino specialty stores. Use it sparingly, as a little goes a long way in adding flavor to the stew.

Tips & Tricks

• If you prefer a milder bitterness, you can reduce the amount of bile used in the recipe.
• For a spicier kick, add more chili peppers or include a few slices of bird's eye chili.
• Serve Papaitan with a squeeze of calamansi or lemon juice for a tangy twist.
• If you can't find bile, you can substitute it with a combination of tamarind paste and bitter melon juice to achieve a similar flavor profile.
• Papaitan tastes even better the next day as the flavors continue to develop. Consider making it in advance and reheating it for a more intense taste.

Serving advice

Papaitan is best served hot, accompanied by steamed rice. The bitterness of the stew pairs well with the neutral flavor of rice, creating a harmonious balance. Garnish each serving with fresh cilantro to add a touch of freshness and color.

Presentation advice

Present Papaitan in a rustic clay pot or a deep serving bowl to showcase its hearty nature. The rich brown broth, tender innards, and vibrant chili peppers create an inviting visual appeal. Serve it with a side of steamed rice and garnish with a sprig of fresh cilantro for an added touch of elegance.