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Papaitan Kambing Recipe
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Papaitan kambing recipe from the Ilocos region

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 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 7 people
Calories 446kcal
Author Joost Nusselder
Cost $15

Ingredients

  • 2 kg goat tripe, lungs, intestines, & kidney boiled until slightly tender then sliced into small bits
  • ¼ kg boiled goat’s blood boiled and sliced into cubes
  • 10 pcs siling haba (banana peppers/chili fingers)
  • 3 tbsp patis (fish sauce)
  • 4 medium-sized red onions finely sliced
  • 6 cloves garlic crushed and minced
  • 4 fingers ginger crushed
  • 2 tbsp rock salt
  • 1 tsp magic sarap
  • ¼ cup pure papait (bile liquid)
  • 2 liters water

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.

Nutrition

Calories: 446kcal