Authentic Beef Papaitan (Papaitang Baka)
Beef Papaitan is a traditional Filipino soup that combines beef innards (heart, tripe, intestines, liver, and kidney) with a distinctive bitter-sour flavor profile achieved through beef bile and tamarind, commonly served in Northern Luzon as both a hearty meal and a respected cultural delicacy.
Equipment
- Large stockpot (kaldero) For boiling innards
- Sharp knife (kutsilyo) For precise cutting of meat
- Cutting board (Sangkalan) Separate boards for raw meats
- Colander (salaan) For draining boiled meats
- Heavy-bottom cooking pot For the final dish
- Fine-mesh strainer For cleaning innards thoroughly
- Measuring cups and spoons (Panukat) For accurate ingredients measurements
- Kitchen thermometer To ensure food safety
Ingredients
For Cleaning and Preparation
- 1 lb beef heart puso ng baka, cubed
- 1 lb beef small intestine bituka ng baka, cleaned
- 1 lb beef tripe tuwalya ng baka, cleaned
- ½ lb beef liver atay ng baka, cubed
- 1 lb beef kidney bato ng baka, cubed
- 4 thumb-sized ginger luya, crushed
- 4 bay leaves dahon ng laurel
For the Main Dish
- 3 tablespoon cooking oil
- 1 large onion sibuyas, finely chopped
- 5 cloves garlic bawang, minced
- 3 thumbs ginger luya, minced
- 3 pieces long green pepper siling haba, sliced
- 8 cups water
- Beef bile apdo ng baka to taste
- 1 pack 22g Knorr Sinigang sa Sampaloc Mix
- Salt and pepper to taste
Instructions
- First, clean your beef tripe and intestines thoroughly under cold water until the water runs clear. This is very important for food safety.
- Put tripe and intestines in a pot with water, add crushed ginger and bay leaves. Boil for 45 minutes at 200°F until tender. Once done, let them cool and cut into bite-sized pieces.
- While waiting, cut your beef heart, liver, and kidney into 1-inch cubes. Chop your onions, garlic, and slice your green chilies.
- Get a large heavy pot and put it over medium heat. Add your oil. Once hot, cook onions, garlic, and ginger until the onions are soft and clear - this takes about 5 minutes.
- Add your cubed heart and kidney. Cook them until they turn light brown, about 3-4 minutes.
- Now add your cooked and sliced tripe and intestines. Stir and cook for 2 minutes.
- Pour in 8 cups of water. Once it starts boiling, lower the heat. Cover the pot and let it simmer for 1.5 hours. Check occasionally - the meat should be very tender when done.
- Add your liver and start with 1 tablespoon of beef bile. Taste the soup - you can add more bile if you want it more bitter. Cook for 15 minutes.
- Pour in your Sinigang mix and stir until it dissolves completely.
- Add your green chilies, salt, and pepper to taste.
- Let everything simmer together for 2 final minutes.
- Serve hot in bowls. It's best enjoyed with steamed white rice.
- Note: If you find it too bitter after adding bile, you can add more Sinigang mix or a squeeze of calamansi to balance the taste.
Tips from Lola's Kitchen
- Soak innards in vinegar solution before cooking to remove gamey smell
- Never skip the initial boiling with ginger and bay leaves
- Add bile gradually and taste - you can always add more but can't remove it
- For best results, prepare a day ahead and reheat before serving
Nutrition
Calories: 478kcalCarbohydrates: 6gProtein: 48gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 562mgSodium: 254mgPotassium: 554mgFiber: 1gSugar: 0.1gVitamin A: 7448IUVitamin C: 10mgCalcium: 33mgIron: 10mg
Tried this recipe?Let us know how it was!