Follow Fernando Lachica

Sunday, January 8, 2012

How to Make Filipino Papaitan

papaitan, Filipino Foods, Beef Innards, Intestines, Tripe, Heart, Liver, Fx777, Fx777222999

"papaitan by mworld1956, on Flickr">

Article Marketing

A tasty Filipino recipe which consists of beef innards, fresh hot pepper, ginger and other spices for flavoring. Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.


Ingredients:

1/2 kilo following beef innards; cut in 1" cube
• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye peppers (siling labuyo)
Salt and pepper
Fish sauce

Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed

Procedures:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tips:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

You can substitute beef innards, with goat innards.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

3 comments:

Toko Online Esto Jaya said...

tulisan yang menarik, Thanks
Herbal Keputihan

mackin said...

Yummy !!..this make me hungry ...recipe seems very easy and Ingredients are also very common ..I am going to try this ..yupppiii..thanks for sharing .....:):)

jennifer

fati said...

-Beauty is unbearable, drives us to despair, offering us for a minute the glimpse of an eternity that we should like to stretch out over the whole of time.
http://free-make-up.blogspot.com

Post a Comment

Thank you for your comment and hoping to follow this blog. Have a backlink, for me to visit your blog too.