Mama Sita’s Mix Beef Pinapaitan, Papaitan

Mama Sita’s Mix Beef Pinapaitan, Papaitan
Mama Sita’s Mix Pinapaitan, Papaitan. The availability Pinoy food mixes have made life easier to most Pinoy especially to overseas Pinoy who do not have access to essential ingredients of our favourite traditional Pinoy food. Use of these mixes are so popular and most could not cook without it, as consequence most Pinoy have now tend to forget how to cook our favourite traditional dishes from scratch. Setting aside this negative side of cooking using mixes, it does really help a particularly those who do not have the luxury of time cooking. I myself have several versions of kaldereta recipes and kare kare recipes that uses mixes.

If you are looking for more traditional way of cooking papaitan please click the link list below to check some of our papaitan recipes in the archives.

Beef Pinapaitan, Papaitan

Today I would like to share another traditional Pinoy dish cooked using Mama Sita’s mix, the Ilokano pinapaitan or papaitan. Mama Sita’s Ilocano Pinapaitan Mix has been available for some time now. It was seldom you see them at your favourite Pinoy or Asian stores at home and overseas but lately these stores started to fill their cooking condiments and spices racks with Mama Sita’s Ilocano Pinapaitan Mix.

Beef Pinapaitan

To cook pinapaitan or papaitan using Mama Sita’s pinapaitan mix is still basically the same with the traditional cooking method of pinapaitan. The only significant change is you do not have to worry about the availability of bile the essential ingredient of papaitan that gives the dish a bitterish taste. While overseas it may be difficult to find meat shops that sell papaitan cuts or sets similar back home, however beef innards are available in most supermarkets and meat shops overseas. Here is the recipe of Mama Sita’s Mix Beef Pinapaitan, Papaitan version.


Mama Sita’s Ilocano Pinapaitan Mix
Beef Ingredients

500 grams beef meat, cut into thin slices
250 grams beef tripe, parboiled, cut into thin strips
200 grams beef liver, cut into thin slices, rinse, drained
200 grams beef kidney, cut into thin slices, rinse, drained
200 grams beef hearth, parboiled, cut into thin slices
1 head whole garlic, chopped
3 thumb size ginger, cut into strips
2 medium size onion, chopped
1 small bundle spring onion, chopped
2-3 tsp. chili flakes
1/2 cup fish sauce
1 packet Mama Sita’s Ilocano Pinapaitan Mix
1/2 small packet Mama Sita’s Sinigang sa Sampalok Mix
cooking oil

Cooking procedure:

Beef Pinapaitan, Papaitan - Cooking Procedure

In big sauce pan sauté onion, garlic and ginger until fragrant. Add beef innards including liver and beef meat, stir cook for 3 to 5 minutes. Add in the fish sauce and chili flakes, stir cook for another 3 to 5 minutes. Pour in broth pre-boiling the hearth and tripe up to about 2” above the beef meat and innards level. Bring to a boil and simmer for 10 to 15 minutes.

Add in the pinapaitan mix diluted in 1/2 cup of water, continue to simmer for 3 to 5 minutes, Season with salt to taste. Add in the sinigang mix half quantity at time and taste sourness adding more as necessary. Simmer for another 3 to 5 minutes. Add in the spring onion and cook for a minute. Serve hot.


  1. You mentioned about fish sauce but forgot to mention how much do we need to put in. Plus the tripe have an odor when you cook it so i guess it is best to pre-boil it separately then add it later on. And you did not tell us what do we use for the broth or soup. Do we use the broth from the heart that we pre-boiled it from??


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