- 1 kg ox tripe/innards
- 1/2 cup diluted ox bile
- 1 head whole garlic
- 1 thumb size ginger, crushed
- 2 thumb size ginger, cut into strips
- 1 head garlic, chopped
- 2 medium size onion, chopped
- 1 bundle spring onion, chopped
- 1 small packet, sampalok sinigang mix
- 2-3 siling labuyo, chopped
- 1/2 cup patis
- salt and pepper
Papaitan (or Pinapaitan) is a dish made of ox (or goat) innards in sour broth, the souring agent used for this dish are sampaloc (tamarind) juice and bile. The dish originated north of Manila in the Ilocos Region, it is a popular as pulutan (pica pica) and as ulam (viand) as well.
The soup must be kept (or served) hot to keep the oil from solidifying, and also, the dish taste better when it is hot. For this recipe, I used the more accessible ingredient, the ox, for a more authentic papaitan, you can use kambing (goat) instead.
Papaitang Baka Cooking procedure:
- Thoroughly Wash the ox innards, drain and cut into small slices, set the liver aside.
- In a sauce pan sauté all innards with whole garlic and crushed ginger cover with water let it boil for roughly 15 minutes, drain and discard liquid.
- Rinse and add fresh water and boil for 1-2 hours or until innards are tender.
- Remove from pan separate broth and keep aside.
- In same sauce pan sauté onion, garlic and ginger.
- Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.
- Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and the diluted ox bile (half quantity at time and taste sourness and bitterness add more if required).
- Simmer for another 3-5 minutes.
- Season with salt and pepper, garnish with spring onion.
- Serve hot.