Papaitan
Papaitan is an Ilocano specialty built on beef innards — tripe, intestines, and tender chunks of meat — simmered low and slow in a broth seasoned with ginger, garlic, and chili. What sets it apart is a splash of bile (apdo) stirred in at the end, giving the soup its trademark bitter edge. It’s an acquired taste for many, but for Ilocanos it’s a classic pulutan, best enjoyed hot with a squeeze of calamansi.
Watch It Made
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Instructions
- In a pot of boiling water, blanch the tripe and intestines for a few minutes to remove impurities, then drain and rinse well.
- Heat oil in a large pot over medium heat. Saute the onion, garlic, and half the ginger until fragrant.
- Add the beef meat and cook until browned on all sides.
- Add the tripe and intestines, then pour in the beef broth. Bring to a boil, then lower the heat and simmer for 1 to 1.5 hours, or until the innards are tender.
- Stir in the remaining ginger and the chilies. Season with fish sauce, salt, and pepper.
- Turn off the heat and stir in the bile a little at a time, tasting as you go, until you reach your desired level of bitterness.
- Ladle into bowls and top with chopped spring onions. Serve hot with calamansi on the side.
Cook's Tip
Add the bile off the heat, right before serving — simmering it too long mutes its bitterness and can turn the broth harsh instead of pleasantly sharp. Start with a small amount and add more to taste; you can always add more, but you can't take it back out.