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You are here: Home / Beef Recipes / Papaitan Baka (Beef Papaitan)

Papaitan Baka (Beef Papaitan)

October 11, 2018 by Manny 14 Comments

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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.

 

Beef Papaitan
Print Recipe
5 from 12 votes

How To Cook Papaitan Baka (Beef Papaitan)

Papaitan is one of the popular Ilokano dishes and the original recipe calls for goat innards.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Beef Recipe
Cuisine: Filipino
Keyword: papaitan baka
Servings: 4 servings
Calories: 152kcal
Author: Manny

Ingredients

  • 1/2 kilo beef internal organs tripe, liver, kidney, heart, pancreas, intestines
  • 1/4 kilo beef tenderloin cut into 1/2" cubes
  • 1/4 cup beef bile or apdo
  • 1 pc medium size onion chopped
  • 1 head garlic minced
  • 1 pc ginger about 1 inch, slivered
  • 1/4 cup chopped spring onion
  • 2 pc red chili pepper or siling labuyo
  • 3 Tbsp. salt
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 Tbsp.patisor fish sauce

    Instructions

    How to cook papaitan baka:

    • Wash and mash the internal organs with banana leaves with 3 Tbsp. salt to remove the musky odor.
    • Make sure that the intestines are very clean.
    • Boil the internal organs on a big pot until tender then remove from liquid and cut into 1/2 inch cubes. Set aside.
    • Saute ginger, garlic and onion. Stir fry until the onions are cooked and add the internal organs.
    • Stir fry again until some broth comes out of the internal organs.
    • Season with salt and pepper and adjust the amount according to your desired taste.
    • Stir fry for a few minutes then add some water, just enough to cover all the ingredients.
    • Simmer and add the beef tenderloin until the tenderloin is cooked.
    • Drop the red chili peppers and pour the bile little by little to prevent the dish from becoming too bitter.
    • Season with patis and adjust the amount according to your preference.
    • Serve hot and garnish with chopped spring onions.

     

    Beef Papaitan Pinterest

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    Filed Under: Beef Recipes Tagged With: beef papaitan, beef recipe, Filipino recipes, panlasang pinoy, papaitan baka

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Beef Teriyaki
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    Reader Interactions

    Comments

    1. Helena

      November 1, 2021 at 10:04 am

      5 stars
      Hello,
      I find your recipes easy to follow. Your website really helps me learn and enjoy cooking some of our dishes.
      Thank you. Your website has been a great help and it’s my #1 recommendation to anyone who ask where I learn to cook certain dishes.
      Helena

      Reply
      • Manny

        November 2, 2021 at 9:09 am

        5 stars
        Hi Helena, Thanks for the kind words! I hope you will enjoy all the recipes here in the blog!

        Reply
    2. Cora

      April 12, 2019 at 11:12 pm

      Hi Manny,
      I don’t eat pinapaitan but I would like to learn how to cook it. My hubby love this dish. You’re recipe is easy to follow.

      Thank you
      Cora

      Reply
      • Manny

        April 13, 2019 at 7:49 am

        5 stars
        Hi Cora, thanks for your comment!

        Reply
    3. Esther

      April 3, 2019 at 6:22 pm

      5 stars
      Hi po! I learned a lot from you. I love papaitan, but can I opt out the inner organs and just use beef and tripe? Thank you so much for all that you do.

      Reply
      • Manny

        April 4, 2019 at 8:32 am

        5 stars
        Hi Esther, yes you can opt the innards but it will not taste as good as the papaitan with innards.

        Reply
    4. Grace

      June 23, 2018 at 6:40 am

      Hi sir ask ko lang nasisira po ba ang apdo kahit ilagay sa ref, like for 2 days before lutuin? Thanks.

      Reply
      • Manny

        June 23, 2018 at 10:50 pm

        5 stars
        Hi Grace, siguro dapat ilagay mo na lang sa freezer para sure.

        Reply
    5. Kerry Furumoto

      May 30, 2018 at 5:59 pm

      5 stars
      It looks and sounds soooo delicious! My favorite dish next to kilawen(not sure if spelled right).
      I’m going to try your recipe this weekend, let you know how it comes out.

      Reply
      • Manny

        May 31, 2018 at 1:25 am

        5 stars
        Hi Kerry, yes it’s delicious if you are fond of eating ox or goat innards. It’s just the bitter taste of the bile that makes this dish unique.

        Reply
    6. je

      March 21, 2017 at 11:47 am

      5 stars
      Agyamanak(thank you)

      Reply
      • Manny

        March 22, 2017 at 6:02 am

        5 stars
        Hi Je, you are welcome!

        Reply
    7. Kathy

      January 31, 2016 at 11:54 pm

      5 stars
      Nice papaitan dish! Thanks for sharing this recipe.

      Reply
      • Manny

        March 22, 2017 at 6:03 am

        5 stars
        Hi Kathy, sorry for the late reply. I’m happy that you like the recipe. Cheers!

        Reply

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