Papaitan, or pinapaitan, is a bitter Filipino soup made from beef innards and bile. Ask your butcher to reserve or order the ingredients for you if they are not readily available. Papaitan is commonly served as the main course along with a side of bread or vegetables to neutralize its bitter taste. You will need approximately two hours to cook papaitan. This recipe yields six servings.
Step 1
Combine the beef innards, salt and banana leaves in a large mixing bowl. Use your hands and the banana leaves to scrub the salt into the innards. Discard the banana leaves when you are done.
Step 2
Transfer the innards to a large pot, and add water to 2 inches above them. Add the lemon juice, chopped ginger and limes.
Step 3
Place the pot over high heat, and boil the innards for one hour. Drain away excess water, discard the ginger and limes, and cut the innards into 1/2-inch pieces.
Step 4
Combine the vegetable oil, minced onion, minced garlic and minced ginger in a skillet. Place over medium heat, and stir constantly until the onion is translucent.
Step 5
Add the beef innards, pepper and salt. Cook the innards, stirring frequently, until they produce approximately 1/2 inch of broth, or for about 15 minutes. Add enough water until contents of the skillet are covered by 1/4 inch of liquid.
Step 6
Bring the liquid to a boil, and add the beef tenderloin. Cover the skillet, reduce the heat to low, and cook for 25 minutes.
Step 7
Add the onion leaves, bird's-eye peppers and fish sauce to the skillet. Stir and simmer for an additional five minutes.
Step 8
Add the bile to the skillet, and stir. Simmer the papaitan for 15 minutes and remove it from the heat. Allow it to cool for five minutes before serving.
Tips and Warnings
- Allow leftover papaitan to come to room temperature before refrigerating. Consume leftovers within three days.
Things You'll Need
- 1 lb. beef innards (for example, liver, kidney, heart, stomach, intestines)
- 1 cup sea salt
- Five banana leaves
- Large mixing bowl
- Large pot
- 1 cup lemon juice
- 1/3 cup ginger, chopped
- Four limes, halved
- 2 tbsp. vegetable oil
- White onion, minced
- 4 tbsp. minced garlic
- 3 tbsp. minced ginger
- Large skillet
- 1 tsp. ground black pepper
- 1/2 tsp salt
- 1 cup beef tenderloin, cut into 1/2 inch cubes
- 1/3 cup onion leaves
- Six bird's-eye peppers
- 2 tbsp. fish sauce
- 1/4 cup beef bile
References
- "A Taste of the Philippines"; Ghillie Basan and Vilma Laus; 2011
- "Filipino Kitchen Library"; Aileen Jaraza, et al.; 1998
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