Papaitan
Try this classic Ilocano dish with a rich and flavorful soup. Papaitan is delicious, with the right balance of bitterness, sourness, and spiciness. Enjoy piping hot as an appetizer, or serve it with steamed rice for a filling meal.
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
Calories: 382kcalCarbohydrates: 7gProtein: 53gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 437mgSodium: 970mgPotassium: 915mgFiber: 1gSugar: 2gVitamin A: 9595IUVitamin C: 11mgCalcium: 36mgIron: 13mg
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