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

Cook Time1 48

Total Time2 3

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.

Notes

Cooking Tips for Perfect Papaitan Kambing

Cooking papaitan kambing can be a delightful experience, but it does require some precision and care to achieve the perfect balance of flavors. Here are three useful cooking tips to ensure your papaitan kambing turns out delicious and authentic:

1. Thoroughly Clean and Prepare the Innards:

Before you start cooking, ensure that you clean and prepare the goat's innards meticulously. Wash the tripe, lungs, small intestines, and kidneys thoroughly. This step is crucial to remove any impurities or unwanted odors from the innards. It also helps in achieving a cleaner and more authentic taste. After cleaning, make sure to slice the innards into tidbits for even cooking.

2. Gradually Add the Bitterness:

The distinct bitterness of papaitan kambing is a defining feature of this dish. To achieve the perfect level of bitterness and sourness, it's essential to add the bitter element (bile or green enzymes) gradually. Start with a small amount and taste as you go. This way, you can adjust the bitterness to your preference. Remember that it's easier to add more bitterness if needed, but it's challenging to reduce it if you've added too much.

3. Patience for Tender Meat:

Papaitan kambing is at its best when the meat is tender and succulent. To achieve this, simmer the goat innards for an adequate amount of time. Be patient and allow the meat to cook slowly. Typically, it takes at least an hour or longer for the innards to become tender. If you notice that the liquid is evaporating too quickly, don't hesitate to add more water to maintain the desired consistency and prevent overcooking.