Papaitan Baka (Beef Papaitan)

Beef Papaitan

Papaitan is one of the popular Ilokano dishes and the original recipe calls for goat innards. The reason why it is called “papaitan” is because the dish is bitter by using goat bile as one of the ingredient but just enough to make it tasty. Since goat innards are not always available in the market, you can substitute it with beef innards like this recipe I have here, the beef papaitan. Add the red chili and pour the the bile little by little.

Cooking papaitan baka or beef papaitan requires an extra step of cleaning the innards. You have to rub and squeeze it with banana leaves to remove the musky odor. Then after that step, boil the innards until tender and afterwards cut it into small cubes. Then saute some aromatics like ginger, garlic and onions then add the beef innards. Stir fry the innards and season with salt and pepper. Then add some water, bring to a boil then add the beef tenderloin then simmer until the tenderloin is cooked. Then add the red chili peppers and pour the bile little by little. Season with patis then serve hot.

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How To Cook Papaitan Baka (Beef Papaitan)
 
Prep time
Cook time
Total time
 
Papaitan is one of the popular Ilokano dishes and the original recipe calls for goat innards.
Author:
Recipe type: Beef Recipe
Cuisine: Filipino
Serves: 4 servings
Ingredients
  • ½ kilo beef internal organs (tripe, liver, kidney, heart, pancreas, intestines)
  • ¼ kilo beef tenderloin (cut into ½" cubes)
  • ¼ cup beef bile or apdo
  • 1 pc medium size onion, chopped
  • 1 head garlic, minced
  • 1 pc ginger, about 1 inch, slivered
  • ¼ cup chopped spring onion
  • 2 pc red chili pepper or siling labuyo
  • 3 Tbsp. salt
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • 1 Tbsp.patisor fish sauce
Instructions
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How to cook papaitan baka:
  1. Wash and mash the internal organs with banana leaves with 3 Tbsp. salt to remove the musky odor.
  2. Make sure that the intestines are very clean.
  3. Boil the internal organs on a big pot until tender then remove from liquid and cut into ½ inch cubes. Set aside.
  4. Saute ginger, garlic and onion. Stir fry until the onions are cooked and add the internal organs.
  5. Stir fry again until some broth comes out of the internal organs.
  6. Season with salt and pepper and adjust the amount according to your desired taste.
  7. Stir fry for a few minutes then add some water, just enough to cover all the ingredients.
  8. Simmer and add the beef tenderloin until the tenderloin is cooked.
  9. Drop the red chili peppers and pour the bile little by little to prevent the dish from becoming too bitter.
  10. Season with patis and adjust the amount according to your preference.
  11. Serve hot and garnish with chopped spring onions.
Nutrition Information
Serving size: 1 cup Calories: 152

 

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