Papaitan
Try this easy Papaitan recipe prepared without bile! The rich and flavorful broth has the right balance of bitterness and sourness with a kick of spice. It will surely warm you up during the cold season and works wonders for hangovers.
Papaitan is a bitter offal soup that originated in the Ilocos region. It has a savory, bitter, sour, and spicy broth with a slightly gamey taste from the innards used in the recipe. It is considered an exotic dish by some due to the bitter flavor and the use of organ meats such as tripe, intestines, liver, and kidney.
Papaitan came from the word pait, which means bitter. Traditionally, bile adds the characteristic bitterness of the soup, but to make this recipe more manageable and accessible, I used whole calamansi as a substitute.
Ingredient notes
Be sure to check out the full recipe and ingredient list below
- Ox tripe– locally known as tuwalya, refers to the cow’s stomach lining. It has a chewy texture with a mild liver-like flavor. You can also add thinly sliced beef to make the soup more substantial.
- Beef liver– has a strong beefy and earthy flavor. Choose a firm, moist beef liver with a deep red or reddish-brown color.
- Ginger– adds a warm and aromatic flavor to the tripe, reduces the gamey smell, and helps tenderize it.
- Calamansi – the juice gives the soup a delicious sour flavor, while the whole calamansi acts as the bittering agent for the soup. Adjust the amount according to the desired level of bitterness. You can also use lime or lime as alternatives. You can also use fresh tamarind or sinigang mix as a souring agent.
- Chili peppers– Thai chili peppers and green chilis are used for a kick of heat.
- Fish Sauce – adds a savory, umami flavor to the dish.
- Oil– for sauteing
- Salt– enhances the overall flavor.
- Water– add more in 1/2 cup increments to cook the meat to tenderness while maintaining a good amount of broth as needed.
Papaitan cooking tips
- If you prefer not to use a pressure cooker, simmer the beef tripe in a pot for about 1 to 2 hours or until tender.
- You can use beef bile for a more authentic Papaitan. Add a tablespoon at a time to avoid an overpowering bitterness.
How to Serve and Store
- Serve the papaitan hot and enjoy it as a pulutan or hangover remedy. It’s also delicious with steamed rice for a satisfying lunch or dinner.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- To reheat, heat in a saucepot over medium heat to 165 F.
Papaitan
Ingredients
- 2 pounds ox tripe
- 1 thumb size ginger, peeled and pounded
- salt to taste
- water
- 1/2 pound beef liver
- 1 tablespoon canola oil
- 1 onion, peeled, and sliced
- 5 cloves garlic, peeled and minced
- 4 pieces calamansi
- 4 pieces Thai chili peppers
- 2 tablespoons fish sauce
- 3 pieces green chili peppers, cut diagonally
Instructions
- In a pressure cooker, add ox tripe, ginger, salt, and enough water to cover the meat. Pressure cook for 20 to 30 minutes.
- Turn off the heat and carefully release pressure. Remove ox tripe and reserve 4 cups of the broth.
- In a pot over medium heat, add beef liver and enough water to cover beef liver. Cook for about 1 to 2 minutes or until half-done.
- Remove beef liver from the pan and cut into cubes. Set aside.
- Cut ox tripe into cubes. Set aside.
- In another pot over medium heat, add canola oil. Add onions and garlic. Cook until softened.
- Add cooked ox tripe, calamansi juice, Thai chili peppers, and fish sauce. Cook for about 1 to 2 minutes.
- Add reserved broth and bring to a boil.
- Add cooked liver and cook for about 1 to 2 minutes.
- Add green chili peppers, 4 pieces of whole calamansi, and salt.
- Lower heat, cover, and simmer until broth is bitter. Cook for 3 to 5 minutes.
Video
Notes
- If you prefer not to use a pressure cooker, simmer the beef tripe in a pot for about 1 to 2 hours or until tender.
- You can use beef bile for a more authentic Papaitan. Add a tablespoon at a time to avoid an overpowering bitterness.
Nutrition
FAQs about cheesecloth
FAQs about cheesecloth
Handy tip: Prepare Ahead!
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