Pinapaitan with Tanglad

Pinapaitan with Tanglad

Pinapaitan with Tanglad. This is the first time that I added tanglad to my papaitan. I have read somewhere that some versions of papaitan in the Visayas and Mindanao uses tanglad to remove the gamely taste of the beef innards, and of course for added flavor.  Tanglad is widely used in the Visaya dishes, tanglad is the main aromatic ingredient of their famous tinowa dishes, the closest to dish to papaitan is their paklay  beef or pork innards and vegetables that they cook with ginger and  tanglad.

Pinapaitan with Tanglad Dish

Today I have to try this Southern version of Papaitan Baka, Pinapaitan with Tanglad.

 

Pinapaitan with Tanglad Recipe


Here is the recipe.


Ingredients:

1 kilo beef innards, papaitan set from wet markets
1/2 cup diluted beef bile
1 head whole garlic
1 thumb size ginger, crushed
3 thumb size ginger, skinned, cut into strips
1 head garlic, peeled, crushed, chopped
2 medium size onion, peeled, chopped
1 bundle spring onion, trimmed, chopped
2-3 stalks, tanglad, trimmed, tied into a knot
2-3 siling labuyo, chopped
2-3 green chili, chopped
1/2 cup patis, fish sauce
1 small packet, sampalok sinigang mix
1/2 c. patis
salt
cooking oil


Cooking Procedure:



Pinapaitan with Tanglad Cooking Procedure

Wash thoroughly beef innards, a deep pot put all innards, cover with water and boil for 15 minutes, drain and discard liquid. Slice beef innards into small pieces set aside liver. Return beef innards to the deep pot, add fresh water, the whole garlic, crushed ginger and 2 tanglad knots. Bring to a boil and simmer for 1 to 2 hours at low to medium heat or until beef innards are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté the onion, garlic, ginger and the remaining tanglad knot until fragrant. Add in the beef innards including the liver and stir cook for 3 to 5 minutes, add the patis and cook for another 3 to 5 minutes. Pour in broth bring to a boil and simmer for 10 to 15 minutes. Season with salt to taste and add in siling labuyo, sinigang mix and the diluted 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;

Papaitan Soured with Kamias
Papaitan Kambing / Pinapaitan Kambing
Papaitan Baka / Pinapaitan Baka
Sinanglao

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