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.
Servings 7 people
Calories 446kcal
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.
Video
Nutrition
Calories: 446kcal
