Beef Papaitan

Beef Papaitan

Papaitan origins traces back to the Ilocandia or the Ilocos region far north of  Manila. Pinapaitan is from the root word "pait" which means bitter. It is an Ilocano dish made with either beef or goat meat (sometimes innards are included), and is flavored with chili and bile,  but what makes this recipe so different from the rest is the “bile” which makes it  bitter.

I am not really a fan of papaitan but since the husband requested for this, so did try my best to cook this recipe which is really easy to do :-)

To do this, you will need;

11/4 lb beef, cut in small cubes and boiled

1/4 lb ox tripe, boiled and cut into small slices

1/4 lb beef intestines, boiled and cut into small slices

1/2 kilo liver, sliced thinly into 1 1/2"

cow bile, strained ( I used 2 sacs)

6-10 pcs calamansi

1 onion, sliced

1 ginger, sliced thinly

garlic, chopped

sili mahaba (long green chillies)

spring onions, sliced

salt and pepper to taste.

Then;

1. Saute onion. garlic and ginger in oil.

2. Add the boiled beef, ox tripe, beef intestines and liver.

3. Stir fry for 2-3 minutes.

4. Add the beef broth

5.  Then put a small amount of bile just to have a hint of bitterness, about 1 tablespoon of pure bile for 1 1/2 kg of innards, and put in 6 – 10 pieces of squeezed calamansi.

6. Bring to a boil.

7. Add the siling haba

8. Simmer for another 3-5 minutes.

9. Season with salt and pepper.

10. Sprinkle chopped spring onions. Serve hot with rice.  :-)

Syempre this is a beef/innard dish so best served piping hot or else, masebo.