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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
Cook Time1 hour 48 minutes
Total Time2 hours 3 minutes
Course: Goat Recipe
Cuisine: Filipino
Keyword: papaitan kambing
Servings: 8 servings
Calories: 152kcal
Author: Manny


  • 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


    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.