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.
Today I have to try this Southern version of Papaitan Baka, Pinapaitan with Tanglad.
Here is the recipe.
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
Papaitan Kambing / Pinapaitan Kambing
Papaitan Baka / Pinapaitan Baka