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: bitter goat stew, goat innards stew, papaitan kambing

Servings: 8 servings

Calories: 352kcal

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 pc 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 to Prepare Perfect Papaitan Kambing

Cooking papaitan kambing is such a pleasure, yet demands precision and care to get that perfect blend of flavors. Following are three useful cooking tips to ensure that your papaitan kambing is simply the best and authentic as can be:

Clean and Prepare the Innards Thoroughly

Clean and ready the innards of a goat very well before you start cooking. Make sure to clean the tripe, lungs, small intestines, and kidneys properly. This will ensure that you have removed all dirt and impurities that may bring unwanted odors along. It further helps in producing a cleaner, more authentic flavor. Chop the innards into small tidbits after cleaning in order to ensure they cook evenly.

Levels of Bitterness

The bitter nature of papaitan kambing has been presented in its uniqueness. To impart the right bitter and sour tastes, it should be added gradually. This comes in during the addition of the bitter component, which may either be bile or green enzymes. Start with a small quantity, taste, then add more if necessary. This will help find just the right bitterness level to your preference. Remember that it is easier to add more bitterness and otherwise impossible to remove excess bitterness.

Patience for Tender Meat

Papaitan kambing best tastes when innards are soft and juicy, so let the innards be cooked for a long time. Be patient and let it slowly tender while cooking. It usually takes at least an hour or up to more for innards to tenderize. In case you see liquid evaporating too quick, you may also add water if you want the liquid to remain as intended and avoid overcooking.