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You are here: Home / Goat Recipes / Papaitan Kambing (Bitter Goat Stew)

Papaitan Kambing (Bitter Goat Stew)

August 1, 2015 by Manny 5 Comments

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Papaitan kambing (or bitter goat stew or goat innard stew) is a popular Ilocano dish composed of goat’s innards such ad tripe, lungs, intestines, kidneys and of course the bile. The bile is used to make the stew bitter but the authentic Ilocano papaitan uses the green enzymes from the small intestines. But if don’t like to use the enzyme you can use the bile instead.

Or there are other alternative to make the stew bitter. You can boil some bitter melon leaves which taste like the green enzyme. If you ask me I’ll go for the bitter melon leaves because I’m not fond of eating stuffs inside the intestines.

 

Papaitan Kambing
Print Recipe

How to Cook Papaitan Kambing (Bitter Goat Stew)

Papaitan kambing (or bitter goat stew or goat innard stew) is a popular Ilocano dish composed of goat's innards such ad tripe, lungs, intestines, kidneys and of course the bile.
Prep Time15 minutes mins
Cook Time1 hour hr 48 minutes mins
Total Time2 hours hrs 3 minutes mins
Course: Goat Recipe
Cuisine: Filipino
Keyword: papaitan kambing
Servings: 8 servings
Calories: 152kcal
Author: Manny

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
  • 1/8 cup spring onion chopped
  • 1 small packet plain sinigang mix tamarind
  • 3 pcs siling haba green finger chili, sliced
  • 1/2 cup patis
  • Granulated seasoning e.g. Magic Sarap, NamNam to taste (optional)
  • salt and pepper to taste

    Instructions

    How to cook papaitan kambing:

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

     

    Papaitan Kambing

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    Filed Under: Goat Recipes Tagged With: bitter goat stew, goat innards stew, papaitan kambing, pinapaitan kambing

    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.
    Favorite Bible Verse: "Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." (Proverbs 3:5-6)

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    Reader Interactions

    Comments

    1. Nicole

      March 17, 2018 at 6:55 pm

      How can I fix the soup if I added too much of the Bile😩😔

      Reply
      • Manny

        March 18, 2018 at 8:14 am

        Hi Nicole, I think adding a little more water and a small amount of sugar will help.

        Reply
    2. Carolina

      August 2, 2015 at 1:26 am

      Thanks for this papaitan recipe. You are very creative using an alternative “papait”. I didn’t know that you can use ampalaya leaves as an alternative. I will definitely try this recipe!

      Reply
      • Manny

        October 20, 2017 at 9:36 pm

        Hi Carolina, yes ampalaya leaves can be used as an alternative because it is very bitter.

        Reply
        • Franklin

          January 22, 2018 at 9:14 am

          Healthier too than intestinal organs!

          Reply

    Leave a Reply to Carolina Cancel reply

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