I rarely cooked with kambing (goat meat) because, let’s be honest, it seemed intimidating! But when I finally tried making Sinampalukang Kambing, following my Lola’s recipe, I discovered this dish is absolutely worth the effort.
What makes this recipe special isn’t just its perfect balance of sour and savory flavors, but how the meat becomes incredibly tender after slow-cooking, losing that strong gamey aroma that usually makes people hesitant about cooking goat.
If you’ve been nervous about cooking kambing like I was, this recipe will change your mind. I’ve included all my Lola’s secrets for removing the gamey taste and achieving that restaurant-quality sinampalukan that your family will request again and again.
Why You’ll Love This Recipe
- Authentic Filipino flavors with the perfect balance of sourness and savory notes
- Rich, gelatinous broth that’s incredibly comforting and warming
- Known for its restorative properties – traditionally served to help with hangovers
- Can be prepared ahead and tastes even better the next day
- Impressive dish perfect for special occasions and family gatherings
Authentic Sinampalukang Kambing (Filipino Sour Goat Soup)
Equipment
- Large heavy-bottomed pot (kaldero) for slow cooking the meat to tenderness
- Fine-mesh strainer (salaan) for extracting tamarind juice
- Sharp knife (kutsilyo) for preparing meat and vegetables
- Large mixing bowl for marinating meat
- Wooden spoon (sandok) for stirring without scratching the pot
- Mortar and pestle (dikdikan) for crushing ginger and spices
Ingredients
For the Meat Preparation
- 3 pounds goat meat kambing
- Traditional: head and feet up and down
- Modern: shoulder or leg meat cut into 2-inch pieces
- 2 cups white vinegar suka
- 1 tablespoon salt asin
- 2 pandan leaves optional, for reducing gamey smell
For the Soup Base
- 1 large onion sibuyas, quartered
- 2 thumbs ginger luya, crushed
- 2 tablespoons fish sauce patis
- 1 pound unripe tamarind sampalok
- 5 finger chilies siling haba
- 1 bunch green onions sibuyas dahon
- Salt to taste
- 8-10 cups water
Instructions
- Start by marinating the goat meat (kambing) in a mixture of vinegar (suka) and salt (asin) in a large bowl. Place in the refrigerator and let it marinate for 1 hour – this helps remove the gamey taste (malansa) of the meat. After marinating, rinse the meat thoroughly with clean water and drain well.
- Fill a large pot or kaldero with enough water to cover the meat and bring to a boil over medium-high heat (180°C/350°F). Add the marinated goat meat and let it boil for 7-10 minutes until you see scum rising to the surface. Drain the meat in a colander and rinse both the meat and pot thoroughly with clean water.
- Return the clean pot to the stove over medium heat (160°C/320°F). Put the cleaned meat back and add 6 cups of fresh water. Bring to a boil while skimming off any scum (langkam) that rises to the surface. Once the broth is clear, add the quartered onion (sibuyas), crushed ginger (luya), and fish sauce (patis).
- Lower the heat to low (140°C/285°F), cover the pot, and let it simmer for about 1½ to 2 hours, or until the meat becomes tender but still firm to the bite (malambot pero hindi lubog). Remove and discard the ginger pieces.
- While the meat is simmering, prepare the tamarind (sampalok). Wash the unripe tamarind and place in a separate pot with about 2 cups of water. Bring to a boil and cook until the tamarind becomes soft and the outer skins begin to burst. Using a fork, mash the tamarind to release its sour flavor (asim).
- Place a fine-mesh strainer (salaan) over a bowl and pour the tamarind mixture through it. Continue mashing with a fork, adding some of the cooking liquid back into the strainer once or twice to fully extract the juice (katas). Discard the seeds and skins, then pour the strained tamarind juice into the pot of meat.
- Add the finger chilies (siling haba) and continue cooking for 4-5 minutes. Taste the soup and season with salt (timplahan ng asin) according to your preference. Finally, add the chopped green onions (sibuyas dahon) and cook for just 1 minute more.
- Serve your Sinampalukang Kambing piping hot (mainit-init) in bowls. For the best experience, enjoy it with steaming white rice (kanin) and a side of patis-calamansi dipping sauce. The soup should be hot enough that you can see the steam rising – this is how it’s traditionally served in Ilocano households.
Tips from Lola’s Kitchen
- Choose younger goat meat (less than 1 year old) for more tender results
- The key to removing gamey flavor (langsa) is proper marination
- Don’t skip the initial boiling and rinsing step – it’s crucial for a clean-tasting soup
- For extra flavor, add lemongrass (tanglad) during simmering
- The soup should be served very hot to appreciate its full flavor
Nutrition
Traditional Serving Suggestions
- Serve with steaming white rice (kanin)
- Pair with patis-calamansi dipping sauce
- Traditionally served with ice-cold beer
- Garnish with extra green onions and chilies
- Best enjoyed during rainy season or cold weather
Troubleshooting Common Issues
- Meat too tough? Cook longer on low heat
- Soup too sour? Add more water or a pinch of sugar
- Not sour enough? Add tamarind powder or calamansi juice
- Broth too cloudy? Ensure proper skimming during initial boil
- Too spicy? Remove some chilies before serving
Ingredient Alternatives
- Tamarind: Tamarind powder (2 tablespoons) or paste (3 tablespoons)
- Fish sauce: Salt or soy sauce
- Fresh chilies: Dried chilies or chili flakes
- Green onions: Leeks or Chinese chives
- Goat meat: Beef or lamb (though traditional flavor will differ)
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Can be frozen for up to 2 months
- Reheating:
- Stovetop: Medium heat until bubbling
- Microwave: 2-3 minute intervals, stirring between
- Add fresh green onions when reheating
Variations
- Sinampalukang Kambing sa Gata: Add coconut milk for richness
- Spicy Version: Double the chilies and add whole peppercorns
- Vegetable-enriched: Add sitaw (yard-long beans) and eggplant
- Northern Style: Include young tamarind leaves for extra sourness
- Modern Version: Use meat cuts instead of traditional head and feet
Frequently Asked Questions
Q: Why is it called “Up and Down”? A: The traditional recipe uses both the goat’s head (up) and feet (down).
Q: How do I know when the meat is done? A: The meat should be tender but still firm, and the skin should be gelatinous.
Q: Can I make this in a pressure cooker? A: Yes, reduce cooking time to 45 minutes after the initial boiling step.
Q: Is this dish always spicy? A: No, you can adjust the number of chilies or omit them entirely.
Q: Can I prepare this in advance for a party? A: Yes, it actually tastes better the next day as flavors develop further.
The Story Behind Sinampalukang Kambing
The history of Sinampalukang Kambing weaves a fascinating tale through the culinary heritage of the Philippines, particularly in the Ilocos region where resourceful cooking has always been an art form. This hearty goat soup, born from the Ilocano tradition of maximizing every part of the animal, showcases the ingenuity of Filipino ancestors who learned to transform humble ingredients into extraordinary dishes. Known affectionately as “Up and Down” because it traditionally uses both the goat’s head (up) and feet (down), this dish represents the Filipino value of avoiding food waste while creating something delicious.
In the northern provinces of the Philippines, where goat-raising has been a common practice for generations, Sinampalukang Kambing emerged as more than just a meal – it became a celebrated cure for hangovers and a staple at social gatherings. The abundant presence of tamarind trees in the region naturally led to its incorporation into local cuisine, with the unripe fruits lending their distinct sourness to various dishes. This particular combination of goat meat and young tamarind created a unique flavor profile that has been passed down through generations of Filipino families.
Today, Sinampalukang Kambing holds a special place in Filipino cuisine, especially during festivities and special occasions. While the traditional recipe calls for specific parts of the goat, modern adaptations often use meatier cuts to appeal to contemporary tastes. However, the essence of the dish – its sour-savory broth, tender meat, and comforting warmth – remains unchanged. Whether served as pulutan (appetizer) alongside ice-cold beer or as a warming family meal during rainy season, this dish continues to tell the story of Filipino culinary creativity and resourcefulness.
What makes this recipe particularly special is its role in preserving cultural heritage. As young Filipinos increasingly embrace global cuisine, dishes like Sinampalukang Kambing serve as a delicious reminder of our culinary roots. The careful preparation methods, from marinating the meat to extracting tamarind’s sourness, reflect time-honored techniques that have been perfected over generations. Each bowl not only offers nourishment but also connects diners to the rich tapestry of Filipino food culture, where every dish tells a story of family, tradition, and innovation.
