Authentic Filipino Meat Recipes

 

 

 

 

Papaitan / Pinapaitan Recipe

 

Pinanapaitan Filipino Recipe

Papaitan Ingredients:

1/2 kilo beef innards; cut in 1" cube
* tripe, liver, kidney, heart, pancreas, intestines
1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
1 clove garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye pepper (siling labuyo)
Salt and pepper
Fish sauce

Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed

Papaitan Cooking Instructions:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Suate ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper. Continue sautéing until all liquid has evaporated and innard's edges start to brown. Pour enough water to cover the mixture. Bring to a boil for a while and then drop the beef tenderloin. Simmer until tenderloin is cooked, then drop the siling labuyo.

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tip:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve it. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.

Calamansi juice will further enhance the taste. And if you want strong pepper aroma but not the spice, put in chopped siling haba. ---Tip by Mar Ignacio.

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Comments (7)

okay 'to!
#7 - Paul - 01/09/2010 - 19:38
papaitan
better boil the innards with ginger and lime, lemon or orange leaves and add more sili to 5 pieces to have a better aroma. And for cooking of the innards, cook it until it starts popping then pour the water let boil then mix the bile
#6 - Ed lucero - 01/04/2010 - 23:14
Papaitan
Merry Christmas too Rosemarie!

Papaitan is delicious! It’s one of the popular recipes of the Ilokanos. Feel free to try it and happy pinoy cooking!!!
#5 - My Filipino Recipes - 12/18/2009 - 09:23
sobra ang sarap sarap..salamat sa sites nato d2 ako na22ng magluto...grabe talaga...todo na to..get get awwwwwwwwwww...ngeawwwwwwww...
#4 - rap - 12/17/2009 - 19:05
Kaldereta
I will try the papaitan. Got a good but delicious easy recipe for Kaldereta, prefer goat meat than beef.

Thanks for sharing. Looking forward to hearing from you.

Merry Christmas!
#3 - Rosemarie T. Mejia - 12/17/2009 - 15:39
first time to prepare this dish and everybody loves it, i hardly believe, i made it perfect.. thanks :)
;-):-D
#2 - Marites - 12/05/2009 - 11:10
to make it healthy and if you have the time, cook the papaitan long before you intend to serve it. let it cool, then refrigerate. all the fat will solidify, and you can easily scrape it from the surface. the taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.
Calamansi juice will further enhance the taste. And if you want strong pepper aroma but not the spice, put in chopped siling haba.
#1 - Mar Ignacio - 12/05/2009 - 10:11
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