Pinapaitang Baka (Beef, Bile and Innard Stew) is one of the many favorite local dish in the northern region in Ilocos. What makes it different from other soup is the addition of bile which make it sour and the innards. That’s why it was called papaitan, it means sour. This hot soup is also popularly served in slaughter houses in Baguio City.
1/2 kilo beef innards (tripe, liver, kidney, heart, pancreas, intestines) cut in 1″ cube
1 cup beef tenderloin; cut in 1/2″ cubes
1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
2-4 pcs Siling haba or more (long chili peppers)
Salt and pepper
2 bird’s eye chili peppers (siling labuyo)
For Cleaning and Boiling the Innards:
1 lemon; sliced (optional)
8 calamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed
Mama’s Guide Instructions:
Wash the raw innards thoroughly and clean. Season with salt and mash it with banana leaves to get rid of the odor. Once clean and no more oder. Transfer into a pot with water ginger and kalamansi juice, lemon juice and boil until tender. Drain water and slice each innards into 1/2 inch cubes/lengths. Set aside.
In a wok, heat oil and sautè ginger, garlic, and onion. Once the onion becomes translucent and soft, add the beef innards.
Season with salt, pepper and continue to sauté until enough juice comes out from the innards. Pour enough water to cover the innards. Let it boil and thenadd the beef tenderloin. Let it simmer until the beef becomes tender. You may add the siling labuyo and siling haba after.
Pour bile in little portions and adjust to your taste, (be careful not to add too much). Adjust taste with fish sauce.
Serve hot in a serving bowl and garnish with chopped onion leaves. Enjoy!
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