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.