Pinapaitang Baka, Ilocos Pinapaitan

Papaitan baka pinapaitan or for those who do not know is a sampalok and bile fragrant stew of tripe and intestines. It is either a bull or a goat. (Baka or KAMBING). This right is popular with those who enjoy drinking alcohol. It is one of the pillars of the air restaurants along the H-way, if you've ever traveled in the North or the country Ilocos. I know that many people want to know how to make this dish. The kitchen is quite simple, except that it takes time to get the guts to get the cook to tender in particular, travel, not unless you want to use the pressure cooker, but you will not get the same flavor of Slow cooking. When you buy just ask the butcher to the papaitan and more than likely he knows what it is, then it will be giving you a complete set of diluted bile. Here are some cooking tips papaitan. Blanch the guts to garlic and ginger for 15 minutes, discard the water and rinse before slicing. Add amount Gall little at a time, so with sampalok.

Here is the recipe.

Ingredients:

1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper

Cooking procedure:

Wash thoroughly ox innards, drain and cut into small slices, set aside liver. In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.