My Filipino Recipes

Meat Recipes

Papaitan / Pinapaitan Recipe

Papaitan, also called Pinapaitan, is an exotic soup dish with a bitter taste. Papaitan was derived from the Ilocano word "pait" or "napait" which means "bitter" or "bitter taste", respectively. There are many ways to produce the bitter taste in this dish like using the skin of the lemon fruit, juice of a bitter melon, bile of a fish, or coffee. In our particular recipe, we use the bitterness coming from the "goat" or "beef" bile. In Ilocos region where the ultra exotic and authentic papaitan can be found, the bitter juice extracted from the animal's bladder or by squishing the grass in the goat's stomach is used. Some folks don't like the bitter taste of this dish so they try to alter the "bitter taste" into "sour taste". Although this will also alter the very definition of papaitan, what they do is they sour the dish with sampalok, kamias, santol, sinigang mix flavoring, or extracted juice of tamarind.

Papaitan is one of the famous dishes of the Ilocanos which consist of different goat or beef innards such as tripe, liver, kidney, intestine, pancreas, and heart. Originally, the goat innards were used for this dish but because of the introduction of cooking variation and substitution, beef innards were also used used.

It was believed that this dish already existed among the Ilocanos before the coming of the Spaniards. History tells that the Spaniards were not much successful in their conquest of Ilocos region and because of this, they were not able to teach the Ilocanos most of their ways of cooking. The Ilocanos were the first ethic group to revolt against the Spanish rule in the Philippines, declaring Pedro Almazan as their "apo" or supreme leader. Series of Ilocano revolts followed under the leadership of Diego Silang and his famous wife, Gabriela. Papaitan, therefore, is one of the most authentic Filipino recipes long before Spain colonized the Philippines.

Papaitan / Pinapaitan Image

Papaitan Ingredients

  • 1/2 kilo following 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
  • 4 cloves garlic; minced
  • 1 head ginger; minced
  • 1/4 cup onion leaves
  • 5 Philippine bird's eye peppers (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

  1. Wash and mash the raw innards with salt and banana leaves to get rid of the odor.
  2. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.
  3. Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards.
  4. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture.
  5. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
  6. Add bile little by little, drop by drop, (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste.
  7. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tips

  • To make it healthy and if you have the time, cook the papaitan long before you intend to serve. 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.
  • Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.
  • Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

Leave a Comment

Comments (33)

yummy talaga....
#33 - tony boy estrada - 12/14/2014 - 02:54
Ang sarap talaga! Followed the cooking instruction and tuns out to be a sooo... delicious papaitan! I luv it!
#32 - ferdie - 05/05/2014 - 16:42
papaitan recipe
naimas idjay nga papaitan kung apdo ginamit. the best magluto ng papaitan ate josie ko (my mother's younger sister).... the best talaga at super sarap pa!
#31 - zhaf - 04/30/2014 - 22:16
Bile subtitute / use bitter melon leaves or fruits.

Put the bitter melon in a blender and liquify, the squeez it in place of (BILE)
#30 - Sam - 09/04/2013 - 17:03
i really love the way you prepared your papaitan. everyone is amazed on how i cooked it. i'm so flattered, galing ko daw kasing maluto. sabi ko naman, 'd naman....marunong lang ako 'di magaling.
#29 - felix bautista - 08/06/2013 - 05:43
Boil mu lang ung primera na papait. Kunting sukang iloko at asin. Tapus ilagay ang lomo ng baka. Half cook lang. Garnish mu ng sibuyas.
#28 - lindbergh - 07/16/2013 - 23:35
the best papaitan ang kambing
kambing ang d best n pinapaitan...haluan p ng bulaklak ng sampalok..ung paet ang masarap n ihalo un galing s small intestine..hindi apdo
#27 - jan - 06/24/2013 - 22:08
One of my favorites for New YeaR!
#26 - arl - 12/30/2012 - 06:33
i miss this so bad. It's too bad they don't sell goat meat in Florida. It makes me miss PI:-O
#25 - lian - 07/14/2012 - 17:12
try also
mas masarap ang pappaitan na kambing!
#24 - vin - 06/05/2012 - 03:18
Gracias! :-D
#23 - bhaking - 03/11/2012 - 22:58
exciting kainin
talaga..grabe nagutom ako sa mga nabasa ko sa site na toh.. teka at mkapagpaluto sa bf ko..hahah..hmmn..yummy...!!!
#22 - teresa - 02/25/2012 - 03:23
Paborito ng asawa ko!!!
Try ko sa negosyo,,,papaitan kasi madalas request na pulutan ng mga barkada ng asawa ko sa Dep-Ed family,,,thank you...
#21 - jay-ann gubalani - 02/10/2012 - 02:06
sarap ng pinapaitan ng SISIG RESTAURANT dito sa SUISUN, CA. kaya mga bayan halina. SARAP , hhmmmm, YUMMMMMMY
#20 - benmar - 02/04/2012 - 18:40
tanong ko sa asawa ko what he wants me to cook for christmas? He smiled and said Gusto ko ng papaitan..Americano pero paborito nya ang papaitan so everytime na may handaan he always look for one..masarap kasi ang papaitan lalo na kung maanghang..maligayang pasko at manigong bagong taon sa lahat..
#19 - maria vazquez - 12/23/2011 - 09:09
Ang papaitan ay hindi masarap kung walang pait, anghang, asim, alat at ang klase ng pagkakaluto. Ang dahon ng serpentina ay sobra ang pait nito at 3 dahon lang nito ay mapait na at hindi na kailangan ang apdo ng kinatay na kambing. Ang maanggong amoy nito ay maaalis kung ihahalo nyo ang mga pinutol putol na balaba ng saging ( mga 6 piraso lang)
#18 - florencio - 12/06/2011 - 17:08
mas masarap kung yung papait mismo ang gamiting pang-pait hindi yung apdo,may parte ang baka/kambing (like intestines) kung saan yung papait, like small isaw na kulay berde at fluid ang laman.
ingat lang at gout ang aabutin natin diyan...hheheheheh
#17 - LEONEL - 12/04/2011 - 13:04
Super exciting!
And this is what I am cooking for my husband when he will arrive. Special request nya e.. hehehe:-D:-D:-D
#16 - kate f. ganutan - 10/31/2011 - 07:54
sobrang sarap!!!!!
#15 - ANALYN - 10/21/2011 - 15:11
wow sarap gamot yan nang mga may atritis,,,hehehe
#14 - roel - 03/06/2011 - 23:49
,..yeah..masarap tlga!d best pah.
#13 - - 03/05/2011 - 00:47
Bile Alternative
You can use lemon skin. Cut it into small pieces and let it boil together with the innards. You can also add sinigang mix as calamansi substitute for enhance taste. ;-)
#12 - Louvs Villmater - 12/25/2010 - 03:31
Papaitan - substitute for Bile (to add bitter taste)
if bile is not available, minced calamansi seeds can be used as substitute for bile. its bitter taste will also be perfect for papaitan. I've already tried it and it's really good.
#11 - jo - 11/13/2010 - 02:25
masarap ang papaitan pag nag-kulay manilaw nilaw na sya.

kapag nagluluto ang tatay ng papaitan eh halos kalahating araw nya pinapakuluuan sa kalang de uling. hangang sa lumambot na sya na parang gulaman at manilaw nilaw na ang sabaw.saka nya titimplahan..

wla pa akong nakain na katulad ng papaitan ng tatay ko d best....
#10 - jayson sanchez - 10/04/2010 - 00:49
Sarap ng Papaitan
One of teh best that I tasted was in Santiago city, Isabela. Papaitan made of goat is really the best.
#9 - Rapsa - 08/22/2010 - 20:00
No need to add "bile" fo the bitter taste.It tastes just as good!
#8 - - 06/24/2010 - 22:49
Hi, I love to try this but can't find bile here in New Zealand. Any suggestion as a replacement for the bile? Thanks.
#7 - Dante - 06/22/2010 - 20:34
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.
#6 - Rosemarie T. Mejia - 03/26/2010 - 16:57
first time to prepare this dish and everybody loves it, i hardly believe, i made it perfect.. thanks :)
#5 - Marites - 03/26/2010 - 16:34
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.
#4 - Mar Ignacio - 03/19/2010 - 23:38
okay 'to!
#3 - Paul - 01/09/2010 - 19:38
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
#2 - Ed lucero - 01/04/2010 - 23:14
sobra ang sarap sarap..salamat sa sites nato d2 ako na22ng magluto...grabe talaga...todo na to..get get awwwwwwwwwww...ngeawwwwwwww...
#1 - rap - 12/17/2009 - 19:05
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