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.
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
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;