The original papaitan na kambing is one of the most popular dishes in the northern Philippines area; specifically, the Ilocos region. It's made up of goat innards, which include its heart, lungs, and its small and large intestines.
Course Main Course
Cuisine Filipino
Keyword Goat, Papaitan kambing
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 7people
Calories 446kcal
Author Joost Nusselder
Cost $15
Ingredients
2kggoat tripe, lungs, intestines, & kidneyboiled until slightly tender then sliced into small bits
¼kgboiled goat’s bloodboiled and sliced into cubes
10pcssiling haba(banana peppers/chili fingers)
3tbsppatis (fish sauce)
4medium-sizedred onionsfinely sliced
6clovesgarliccrushed and minced
4fingersgingercrushed
2tbsprock salt
1tspmagic sarap
¼cuppure papait (bile liquid)
2literswater
Instructions
Saute garlic until light brown, followed by the onions, and then the sliced and boiled goat’s intestines.
Add the ginger, patis, and magic sarap, and continue sauteing until the liquid is reduced or until the intestines turn to light brown.
Add the boiled goat’s blood, water, and salt. Let it boil and simmer for 20-30 minutes.
Add the papait and siling haba, then simmer for 2-5 minutes. Taste it and add salt if necessary.
It's now ready to serve with steamed rice. This is best to eat when it’s hot.