Papaitan Baka, Pinapaitan Baka
When buying just ask the butcher it is for papaitan and most likely he knows what it is, so he will be giving you a set complete with diluted bile. Here in Abu Dhabi it is the meat shop way of attracting Filipino customers, by selling meat cuts the way Filipinos want. Here are some tips in cooking papaitan. Wash thoroughly. Parboil the innards with garlic and ginger for 15 minutes, discard water and rinse before slicing. Add bile small amount at a time so with sampalok. Until you get the correct sourness and bitterness.
Here is the recipe.
1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper
Wash thoroughly ox innards, drain and cut into small slices, set aside liver. In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1 to 2 hours or until innards are tender. Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3 to 5 minutes, add patis and cook for another 3 to 5 minutes. Pour in broth and simmer for 10 to 15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3 to 5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.
See our other Papaitan recipes;
Pinapaitan with Tanglad
Mama Sita’s Mix Beef Pinapaitan, Papaitan
Papaitan Soured with Kamias
Papaitan Kambing / Pinapaitan Kambing