KANDING PAPAIT

          Papaitan Kambing “Pinapaitan nga kalding”or Goat Innard Stew (Bitter Goat Stew) is a unique Ilocano cuisine that has a main ingredient of goat’s tripe, intestines, lungs, kidney, liver and papait (bile liquid). 

          Every special occasion like graduation blow-out party, christmas/new year’s party or birthday party, this dish is hit! Ito ang laging unang nauubos! No wonder why because it’s really good! Masarap! Naimas!  I know that this authentic dish is famous not only in Ilocos Region but also in the entire Philippines. But now that I’m based in US, it’s surprising to know that some Americans like our pinapaitan too! Filipino dishes have a way to win the palette of other races. Masarap naman kasi talaga ang lutuing Pinoy di po ba?  

Prep time

15 mins

Cook time

1 hour 48 mins

Total time

2 hours 3 mins

 

Author: Manny

Recipe type: Goat Recipe

Cuisine: Filipino

Serves: 8 servings

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
• ⅛ cup spring onion, chopped
• 1 small packet plain sinigang mix (tamarind)
• 3 pcs siling haba (green finger chili), sliced
• ½ cup patis
• Granulated seasoning (e.g. Magic Sarap, NamNam) to taste (optional)
• salt and pepper to taste

Instructions

How to cook papaitan kambing:

1. Wash the goat's tripe, lungs, small intestines and kidneys thoroughly and set aside the intestines.
2. In a medium size pot put the tripe, lungs, kidneys, whole garlic and crushed ginger with enough water just to cover the meat.
3. Boil for at least 15 minutes then drain. Let is cool and set aside.
4. In another pot, put the small intestines and fill with water just enough to cover the intestines.
5. 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.
6. 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.
7. Add the goat innards and saute for about 9 minutes or until the innards starts to produce oil.
8. 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.
9. Last but not the least add the siling haba, sinigang mix and the papait (the green enzyme).
10. Add the sinigang mix and the papait a little at a time until the desired bitterness and sourness is achieved.
11. Simmer for another 4 to 5 minutes and season with salt, pepper and granulated seasoning. Serve hot with steamed rice.