Traditional Food: Soup (Pinapaitan) - Goat Pinapaitan, Papaitan (Bitter Innard/Meat Soup)

Pinapaitan or Papaitan (Engl. Bitter Innard/Meat Soup) - It is an Ilocano traditional food that has became famous throughout the Philippines after the World War 2. It came from the Ilocano word "Pait" which means in English "Bitter". Today, you could really hardly find a local fastfood center in the Philippines that is not serving pinapaitan.

Ingredients:

- 2 kilos of goat innards (cleaned intestines, stomach, heart, liver, spleen, kidney, pancreas)
- Either use stomach and small intestine juice/extract or the bile for the bitter taste
- 2 tablespoons of vegetable oil
- 1 large bulb of garlic (minced)
- 2 large onions (minced)
- 2 normal size ginger (thinly sliced lenghtwise)
- 3/4 teaspoon of powdered pepper
- Six pieces of green pepper
- 12 cups of water
- 8 pieces of calamansi
- Black pepper
- Salt (amount according to your preference)

    

Materials:

- Large bowl or cup to contain intestinal extract
- Cooking container
- Casserole
- 8 to 12 bowl or cups for serving
- Ladle
- Knife
- Chopping board

Procedure:

1. Extract the bitter gastric juice from the stomach and small intestine. The goat should have eaten green grasses so that the juice would be better. If not, then you may just use the bile by separating and setting aside the gall bladder into a container. But if you prefer to take the intestinal extract, you may obtain the green mash from the rumen and squish the liquid on the bowl and then discard the remaining part, take also the dark green bitter juice from the small intestine.

2. Clean thoroughly all the innards. You should have known how to clean the intestines.

3. After cleaning, boil the innards in a cooking container for 5 minutes.

4. Take out the innards, discard the broth. Cool down the innards and then cut them into 1/2-inch cubes.

 

5. Heat the vegetable oil in the casserole and then pour the garlic and onion followed by the ginger and then the cubed innards, mix thoroughly.

6. Pour the 12 cups of water and let it boil.

7. While boiling, add the powdered pepper and the green peppers followed by the salt and the black pepper.

8. Add the bitter juice or the bile, slowly. Stop adding the juice only when the bitter taste has already met your preference.

9. If needed, add more water and let it boil for some more minutes

10. When finally cooked, make 8 to 12 servings. Serve with calamansi.

 

It can be served with rice during meal time or serve plainly as a soup.