Pinapaitan na Baka
Papaitan Cooking Tips:
1). Parboil the innards with garlic and ginger for 15 minutes, discard water and rinse before slicing.
2). Add bile small amount at a time so with sampalok. Until you get the correct sourness and bitterness.
* 1 k. ox tripe/innards
* 1/2 c. diluted ox bile
* 1 head whole garlic
* 1 thumb size crushed ginger
* 2 thumb size cut into strips ginger
* 1 head chopped garlic
* 2 medium size chopped onion
* 1 bundle spring onion, chopped
* 1 small packet, sampalok sinigang mix (or any sampalok/tamarind mix)
* 2-3 siling labuyo, chopped
* 1/2 c. patis
* salt and pepper
1). Wash thoroughly ox innards, drain and cut into small slices, set aside liver.
2). In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.
3). Rinse and add fresh water and boil for 1-2 hours or until innards are tender.
4). Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger.
5). Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.
6). Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goatbile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes.
7). Season with salt and pepper, garnish with spring onion. Serve hot.
Note: Image may vary with the result of this recipe.