Exotic traditional Ilocano dish made with beef internal organs and bile, offering a unique bitter flavor.
Ingredients
Main Ingredients
- 1/2kgbeef internal organs (tripe, liver, kidney, heart, pancreas, intestines)
- 1/4kgox tripe
- 1/4cupbeef bile or apdo
- 1/4kgbeef meat (optional)
- 1piecebig onion, chopped
- 1head garlic, minced
- 100gginger, slivered and grated
- 1/4cupchopped spring onion
- 2piecered chili pepper or green chili
- 3tbspsalt
- 1/2tspsalt
- 1/2tspground pepper
- 1tbspfish sauce
- 2tbsptamarind powder or extract
- 1Lwater
- 3piecelaurel leaves
- 1/2tbsppeppercorn
Nutrition (per serving)
Calories
363.3kcal (18.17%)
Protein
33.3g (66.66%)
Carbs
8.3g (3.03%)
Sugars
0.8g (1.66%)
Healthy Fat
6.8g
Unhealthy Fat
6.7g
% Daily Value based on a 2000 calorie diet
How to make Papaitan or Offal & Bile Bitter
Preparation
Wash and mash the internal organs with banana leaves and 3 tbsp of salt to remove the musky odor. Ensure the intestines are very clean.
Cooking
Boil the internal organs in a large pot with 2 laurel leaves and peppercorn until tender. Remove from liquid and cut into ½ inch cubes. Set aside.
Sauté ginger, garlic, and onion, then add crushed bay leaf. Stir fry until the onions are cooked.
Add the ox tripe and internal organs. Stir fry until some broth comes out of the internal organs.
Season with salt and pepper, adjusting to taste. Stir fry for a few minutes, then pour enough broth to cover all ingredients.
Simmer until the ox tripe is cooked. Add red chili peppers and green chili, and pour the bile little by little to prevent the dish from becoming too bitter.
Season with fish sauce, adjusting to preference. Optionally, add tamarind for a little sourness and more grated ginger. Simmer.
Serve hot, garnished with chopped spring onions and calamansi.
Nutrition (per serving)
Nutrition (per serving)
Calories
363.3kcal (18.17%)
Protein
33.3g (66.66%)
Carbs
8.3g (3.03%)
Sugars
0.8g (1.66%)
Healthy Fat
6.8g
Unhealthy Fat
6.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If you can't find bile, you can add whole lemon or calamansi in the boiling stock, or use bitter gourd leaves and fruits.
Blanched ampalaya (bitter gourd) can be added, either pulsed in a blender or chopped finely, then added to the soup and simmered.
FAQS
How do I properly clean beef internal organs for Papaitan?
To clean beef internal organs for Papaitan, wash and mash them with banana leaves and 3 tablespoons of salt. This process helps remove any musky odor. Make sure to thoroughly clean the intestines to ensure they are free of impurities.
What are some dietary substitutions for making Papaitan?
If you're looking for dietary substitutions in Papaitan, you can replace beef internal organs with chicken or pork organs for a different flavor. For a vegetarian version, consider using mushrooms or tofu, but keep in mind that the unique bitter flavor from the bile will be lost.
How should I store leftover Papaitan?
To store leftover Papaitan, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to a month. Reheat thoroughly before serving.
What dishes pair well with Papaitan?
Papaitan pairs well with steamed rice, which balances its strong flavors. You can also serve it with a side of fresh vegetables or a simple salad to complement the dish. For drinks, consider pairing it with a cold beer or a refreshing calamansi juice.
What is the best way to adjust the bitterness in Papaitan?
To adjust the bitterness in Papaitan, add the beef bile gradually while cooking. This allows you to control the bitterness level according to your preference. If it becomes too bitter, you can balance it out with a bit of tamarind powder or extract for a hint of sourness.
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Leila B. Abari
(@leilakusinera)
A filipina Multi - Cuisine Chef born in Philippines with a 12years of experience as proffesion but started my on hand cooking at the age of 9 for our living in our small carinderia. Used to be a Culinary Instructress,Celebrity Chef in PH with deep passion for Soup Kitchen Charity. Recent graduate of BSHRM A filipina Multi - Cuisine Chef born in Philippines with a 12years of experience as proffesion but started my on hand cooking at the age...
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