Papaitan Kambing, Pinapaitan Kambing

Pinapaitan Kambing
Papaitan Kambing, Pinapaitan Kambing is a popular goat innards stew of the Ilocanos, it is more exotic compared to the equally popular papaitan baka. See my previous post of papaitan baka. Instead of using bile for the papait, papaitan kambing uses the green enzymes from the goat small intestines or isaw. Of course if you are not keen of using the green enzyme you could use the bile instead.

Papaitan Kambing, Pinapaitan Kambing

If you are not in the Philippines, most likely goat innards is not readily available where you are, not unless you order from your favorite butcher or visit the slaughterhouse.

Papaitan Kambing

If cooked right papaitan kambing is as good as papaitan baka.

Ingredients:

1 k. goat innards
1 head whole garlic
1 thumb size ginger, crushed
3 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

Cooking procedure:

Papaitan Kambing, Pinapaitan Kambing - Cooking Procedure

Wash thoroughly goat innards, separate the tripe, other innards and small intestine, set aside small intestine or isaw. In a pot put the tripe, half of the whole garlic and half of the crushed ginger cover with enough water and boil for 10 to 15 minutes, discard liquid and drain, keep aside to cool down. In a another pot put the small intestine or isaw, the remaining half of the garlic and crushed ginger, cover with enough water and boil for 10 to 15 minutes, remove isaw from pot, drain and let cool. Keep aside green liquid from boiled isaw for papait. Cut into small slices all goat innards. In a sauce pan sauté onion, garlic and ginger. Add in goat innards and stir cook for 8-10 minutes or until it start to render fat. Add patis and stir cook for another 3 to 5 minutes.

Now add in enough water to cover the innards and simmer for 45 to 60 minutes or until tender, add more water as necessary. Add siling labuyo, sinigang mix and papait (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 to taste, 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 Baka / Pinapaitan Baka
Sinanglao 

Comments

  1. Can you suggest any alternative for bile? To where I am, I can't find any way or place to have access to the bile. Every butcher place I asked, they said it's against FDA.
    I am eager to cook this recipe & show this to my Portuguese husband.
    I appreciate your response.

    ReplyDelete
  2. Hi Anonymous,
    Use the bile of bangus or boil some ampalaya I have used it on several occasions.

    ReplyDelete
  3. Thanks for dropping by eva...

    ReplyDelete
  4. you can use balat ng kalamansi instead of bile...ilagay lang ang balat ng kalamansi habang pinakukuluan manga 10 pcs ng kalamansi or higit pa depende sa panlasa mo... :)

    *pigain muna kalamansi bago gamitin

    ReplyDelete
  5. To Anonymous,
    Salamat for the tip, subokan ko rin gawin yan...

    ReplyDelete
  6. Hi,

    Speaking of bile and where you can buy? depends on where you live. If you are living in the U.S. there are some Pilipino stores selling "frozen beef bile", for instance. The etindahan.com online (location: Livonia, Michigan) actually allow to shipped frozen foods. They also have called "bulaklak" a.k.a. pork innards, one of the papaitan ingredients. Actually, I will be there in Livonia next couples days to buy some papaitan ingredients and I will try this recipe too!


    tintin

    ReplyDelete
  7. I think "papaitan mix" is now available in the US and Canada, packaging is similar to sinigang mix.

    ReplyDelete
  8. Yes I've heard about it but I have not physically seen it.

    ReplyDelete
  9. really!!! wow im going to buy papaitan here in hawaii

    ReplyDelete
  10. i love goat papaitan! i just had one earlier! the soup is the bomb! :) we're lucky, a restaurant specializing on goat dishes is just a few minutes away from our home :)

    ReplyDelete
  11. @ Poisonous Doll, Lucky you :), thanks for the visit.

    ReplyDelete
  12. kung walang bile pwede gamitin yung large intestine ng kambing...actually mas masarap yun na pampait saka original ilokano pinapaitan kalalabasan kasi magkukulay green yung sabaw...

    ReplyDelete
  13. Me and cousins favorite pulutan! Will cook this tomorrow!

    ReplyDelete
  14. tnx a lot, finally i can make my own papaitan.. Happy New YeaR!

    ReplyDelete
  15. I think, the best out of papaitan is to cook it in advance, tapos palamigin sya at ilagay sa refrigirator. Once tumaas na ang mga mantika nya pwede mong alisin ang mga fats. then Heat mo ulit, Hindi maninibago ang lasa at lalong sasarap. Thats how my uncle do it.

    ReplyDelete

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