This unique dish is a popular regional recipe which traditionally uses goat innards.
Not an adventurous eater? No problem! You could substitute the goat innards for beef tripe and beef meat instead! This gives you an opportunity to still try out the dish and be adventurous with the flavors.
How do you make a beef papaitan recipe?
Using beef is a much more accessible – and maybe more palatable substitute – than goat meat. (You can order and get goat parts at the Cubao Farmers wet market if you want to try the real thing.) Other ingredients such as red chili peppers, onions, and fish sauce (patis), also add a spicy tang to the stew, making it the perfect pick-me-up after a long day.
Beef Papaitan Recipe
Beef Papaitan Ingredients
- 1/2 kilo Beef use tripe
- 1/4 kilo Beef sliced thinly
- 1/4 Cup Beef Bile
- 1 medium onion chopped
- 1 head Garlic minced
- 1 piece ginger sliced
- 2 pieces red chili pepper (siling labuyo)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 tablespoon fish sauce (patis)
- Wash and mash the ox tripe with sea salt to remove the musky odor.
- Boil the ox tripe in a big pot until tender then remove from liquid and cut into 1/2 inch cubes. Set aside.
- Saute ginger, garlic and onion until cooked then add the ox tripe. Season with salt and pepper
- Stir fry for a few minutes then add some water, just enough to cover all the ingredients.
- Simmer and add the beef until cooked.
- Drop the red chili peppers and green chilies and pour the bile little by little to prevent the dish from becoming too bitter. (You may adjust the quantity of the bile according to your taste preference.)
- Season with fish sauce to taste.