Authentic Sinampalukang Kambing (Filipino Sour Goat Soup)
Sinampalukang Kambing is an aromatic Filipino goat soup where tender meat slow-simmers in a sour tamarind broth with chilies and ginger. This Ilocano comfort food, traditionally using both goat's head and feet (hence its nickname "Up and Down"), transforms humble ingredients into a deeply satisfying dish that's equally cherished as a warming family meal or a restorative soup after drinking. The rich broth balances tangy sampalok with savory notes, while careful preparation ensures the meat stays tender without any gamey taste.
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
- In a large bowl, combine the goat meat with vinegar and salt. Let it marinate in the refrigerator for 1 hour to remove the gamey taste. After marinating, rinse the meat thoroughly with clean water and drain well.
- Fill a large pot with enough water to cover the meat and bring to a boil over medium-high heat. Add the marinated goat meat and 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 with clean water.
- Put the clean pot back on the stove over medium heat. Return the cleaned meat and add 6 cups of fresh water. Bring to a boil while skimming off any scum that rises. Once the broth is clear, add the quartered onion, crushed ginger, and fish sauce.
- Lower the heat, cover the pot, and simmer for about 1½ to 2 hours, or until the meat becomes tender but still firm. Remove and discard the ginger pieces.
- While the meat is cooking, prepare the tamarind. Wash the unripe tamarind and place in a separate pot with 2 cups of water. Bring to a boil and cook until the tamarind becomes soft and the skins begin to burst. Mash the tamarind with a fork.
- Strain the tamarind mixture through a fine-mesh strainer set over a bowl. Keep mashing with a fork, adding some cooking liquid back to get all the juice out. Throw away the seeds and skins, then pour the tamarind juice into the pot with the meat.
- Add the finger chilies and cook for 4-5 minutes. Taste the soup and add salt as needed. Add the chopped green onions and cook for just 1 minute more.
- Serve your soup steaming hot in bowls with rice on the side. If you like, serve with a small dish of fish sauce and calamansi for extra flavor.
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
Calories: 517kcalCarbohydrates: 30gProtein: 47gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gCholesterol: 75mgSodium: 774mgPotassium: 55mgFiber: 4gSugar: 0.3gVitamin A: 12IUVitamin C: 11mgCalcium: 72mgIron: 5mg
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