Papaitan kambing (or bitter goat stew or goat innard stew) is a popular Ilocano dish composed of goat’s innards such ad tripe, lungs, intestines, kidneys and of course the bile. The bile is used to make the stew bitter but the authentic Ilocano papaitan uses the green enzymes from the small intestines. But if don’t like to use the enzyme you can use the bile instead.
Table of Contents
Exploring Papaitan Kambing
Papaitan kambing, a delectable dish hailing from the Ilocano cuisine, offers a unique blend of flavors and textures that might seem unconventional to some. While the dish’s main attraction is its bitterness, it also boasts a rich assortment of goat innards like tripe, lungs, intestines, kidneys, and the key ingredient, bile. In this article, we will delve into the process of preparing this hearty and bitter delicacy, exploring variations and alternatives for those who might be hesitant to embrace the full gamut of goat innards.
Preparing the Goat Innards
To begin the journey of creating a satisfying papaitan kambing, you’ll need to prepare the goat innards carefully. These innards are the heart and soul of the dish, providing the distinct flavors that make it so special.
Cleaning the Goat Innards
Wash the goat’s tripe, lungs, small intestines, and kidneys thoroughly. The cleanliness of these innards is crucial for ensuring the dish’s palatability. Once cleaned, set them aside for further preparation.
Boiling the Tripe, Lungs, and Kidneys
In a medium-sized pot, combine the tripe, lungs, kidneys, whole garlic, and crushed ginger. Add enough water to just cover the meat. Boil this mixture for at least 15 minutes, then drain. Allow it to cool and set it aside.
Boiling the Small Intestines
In a separate pot, place the small intestines and fill it with water, covering the intestines. Boil these intestines for at least 15 minutes, then drain and set them aside to cool. Make sure to save the green liquid from the boiled intestines, which you will use later as the papait.
Preparing the Papait
The papait, responsible for the distinct bitterness of the dish, can be prepared using various methods. While the traditional Ilocano approach uses the green enzymes from the small intestines, there are alternatives available.
Papait from Green Enzymes
If you choose to follow the traditional route, slice all the goat innards into tidbits. In a small pan, sauté garlic until fragrant, then add onions and ginger, sautéing until the onions soften. Add the goat innards and sauté for about 9 minutes or until the innards start to produce oil.
Using Bitter Melon Leaves
For those less inclined to consume innards, a practical alternative is using bitter melon leaves. Boil these leaves to extract a similar bitter flavor that emulates the green enzyme. Bitter melon leaves provide the characteristic bitterness without the need for goat innards.
Cooking the Papaitan Kambing
Regardless of the method you choose for preparing the papait, the next steps remain the same. Pour fish sauce or patis over the sautéed innards and stir for about 4 minutes. Then, add water, just enough to cover the innards, and simmer for at least 1 hour or until the meat is tender. You may need to add water if the liquid evaporates too quickly.
Adding the Papait
The crucial moment has arrived to introduce the papait to the dish. Whether you’re using the traditional green enzyme from the small intestines or bitter melon leaves, you can adjust the bitterness and sourness to your liking. Add the papait little by little, along with sinigang mix, until you achieve the desired balance of flavors.
Simmering and Seasoning
After incorporating the papait, allow the dish to simmer for an additional 4 to 5 minutes. Finally, season the papaitan kambing with salt, pepper, and granulated seasoning, ensuring that it harmonizes perfectly with your taste preferences.
Final Thoughts
Papaitan kambing is an intriguing and flavorful dish that offers a unique culinary experience. The combination of goat innards, bitterness, and a blend of spices creates a dish that’s beloved by many. While some might be hesitant to embrace the full array of goat innards, there are alternatives available, such as using bitter melon leaves, to achieve the characteristic bitterness of the dish.
Exploring the world of papaitan kambing can be a rewarding culinary journey. Whether you’re a fan of authentic Ilocano cuisine or simply looking to expand your gastronomic horizons, this bitter goat stew is a dish that deserves a place in your recipe repertoire. The key to success is in the preparation of the goat innards and the careful adjustment of bitterness and sourness through the addition of papait. The result is a dish that’s as satisfying as it is unique, offering a delightful balance of flavors that is sure to leave a lasting impression on your taste buds.
Print Recipe
How to Cook Papaitan Kambing (Bitter Goat Stew)
Papaitan kambing (or bitter goat stew or goat innard stew) is a popular Ilocano dish composed of goat's innards such ad tripe, lungs, intestines, kidneys and of course the bile.
Prep Time15 minutes mins
Cook Time1 hour hr 48 minutes mins
Total Time2 hours hrs 3 minutes mins
Servings: 8 servings
Calories: 152kcal
Author: Manny
Ingredients
- 1 kilo goat innards tripe, lungs, small intestines, kidney
- 1 head whole garlic
- 3 Tbsp. ginger sliced into strips
- 1 inch ginger crushed
- 1 head garlic chopped
- 2 red onion chopped
- 1/8 cup spring onion chopped
- 1 small packet plain sinigang mix tamarind
- 3 pcs siling haba green finger chili, sliced
- 1/2 cup patis
- Granulated seasoning e.g. Magic Sarap, NamNam to taste (optional)
- salt and pepper to taste
Instructions
How to cook papaitan kambing:
Wash the goat's tripe, lungs, small intestines and kidneys thoroughly and set aside the intestines.
In a medium size pot put the tripe, lungs, kidneys, whole garlic and crushed ginger with enough water just to cover the meat.
Boil for at least 15 minutes then drain. Let is cool and set aside.
In another pot, put the small intestines and fill with water just enough to cover the intestines.
Boil for at least 15 minutes then drain the intestines and set aside to cool. Save the green liquid from the boiled intestines which you will use later as papait.
Slice all the goat innards into tidbits. In a small pan saute garlic until fragrant then follow the onions and ginger and saute until the onions are soft.
Add the goat innards and saute for about 9 minutes or until the innards starts to produce oil.
Pour some fish sauce or patis and stir for 4 minutes then pour water just enough to cover the innards. Simmer for at least 1 hour or less or until the meat is tender. Add water if the liquid is evaporating too much.
Last but not the least add the siling haba, sinigang mix and the papait (the green enzyme).
Add the sinigang mix and the papait a little at a time until the desired bitterness and sourness is achieved.
Simmer for another 4 to 5 minutes and season with salt, pepper and granulated seasoning. Serve hot with steamed rice.
Notes
Cooking Tips for Perfect Papaitan Kambing
Cooking papaitan kambing can be a delightful experience, but it does require some precision and care to achieve the perfect balance of flavors. Here are three useful cooking tips to ensure your papaitan kambing turns out delicious and authentic:
1. Thoroughly Clean and Prepare the Innards:
Before you start cooking, ensure that you clean and prepare the goat's innards meticulously. Wash the tripe, lungs, small intestines, and kidneys thoroughly. This step is crucial to remove any impurities or unwanted odors from the innards. It also helps in achieving a cleaner and more authentic taste. After cleaning, make sure to slice the innards into tidbits for even cooking.
2. Gradually Add the Bitterness:
The distinct bitterness of papaitan kambing is a defining feature of this dish. To achieve the perfect level of bitterness and sourness, it's essential to add the bitter element (bile or green enzymes) gradually. Start with a small amount and taste as you go. This way, you can adjust the bitterness to your preference. Remember that it's easier to add more bitterness if needed, but it's challenging to reduce it if you've added too much.
3. Patience for Tender Meat:
Papaitan kambing is at its best when the meat is tender and succulent. To achieve this, simmer the goat innards for an adequate amount of time. Be patient and allow the meat to cook slowly. Typically, it takes at least an hour or longer for the innards to become tender. If you notice that the liquid is evaporating too quickly, don't hesitate to add more water to maintain the desired consistency and prevent overcooking.
Try Other Delicious Recipes:
- Gotong Batangas
- Kaleskes Recipe
- A Beginner's Guide to Filipino Spices and Seasonings
