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Papaitan Baka (Beef Papaitan)

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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
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5 from 10 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.

     

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    Comments

    1. 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

    2. 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

    4. 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

      • 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

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