Uzbek-style Papaitan: Spicy and Savory Beef Offal Soup

Ingredients

Uzbek-style Papaitan differs from the original Filipino version in terms of spices and flavor profiles. While the Filipino Papaitan is known for its bitter taste, the Uzbek adaptation focuses on creating a fiery and savory flavor profile. The addition of Uzbek spices like cumin, coriander, and paprika adds a distinct earthiness and depth to the dish, making it a unique and flavorful experience. We alse have the original recipe for Papaitan, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 250g (0.55 lb) beef liver, sliced 250g (0.55 lb) beef liver, sliced
• 250g (0.55 lb) beef kidneys, sliced 250g (0.55 lb) beef kidneys, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the beef tripe, liver, and kidneys to the pot. Cook for 5-7 minutes, stirring occasionally, until the meat is lightly browned.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, and chili flakes over the meat. Stir well to coat the meat evenly with the spices.
4. 4.
   Add the tomato paste and beef broth to the pot. Stir to combine all the ingredients.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 1-2 hours, or until the beef offal is tender.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve the Uzbek-style Papaitan hot, garnished with fresh dill and parsley.

Treat your ingredients with care...

• Beef Tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soak it in water with vinegar or lemon juice for a few hours to remove any impurities and odor.
• Beef Liver — To prevent the liver from becoming tough, cook it for a shorter time compared to the other offal. Overcooking liver can result in a grainy texture.
• Beef Kidneys — Before cooking, remove the outer membrane and soak the kidneys in salted water for about an hour to reduce any strong flavors.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or fresh chili peppers to the soup.
• Serve the Uzbek-style Papaitan with crusty bread or rice to soak up the flavorful broth.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the simmering soup and cook until thickened.
• Adjust the spices according to your taste preferences. Feel free to increase or decrease the amount of cumin, coriander, and paprika.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.

Serving advice

Serve the Uzbek-style Papaitan hot in individual bowls. Garnish each bowl with a sprinkle of fresh dill and parsley for a burst of freshness. Accompany the soup with warm bread or rice to complete the meal.

Presentation advice

Present the Uzbek-style Papaitan in a rustic and inviting manner. Use deep bowls to showcase the rich broth and generous portions of beef offal. Garnish with a sprig of fresh dill and parsley for an appealing pop of green.