INGREDIENTS:
- Cow innards
- 1/4 kg of lean beef
- Cow bile
- Red Onions
- Ginger
- Garlic
- Onion Chives
- Black pepper
- Jalapeno chili
- Calamansi
- To cook this recipe, first you must clean all the innards with running water. It is imperative that you use a pressure cooker to boil all the meat for about 30-40 minutes, if there is no pressure cooker available for use, just boil the innards for at least 2 hours or more to make it tender. After boiling, chop all parts as well as the lean beef into small strips. Saute the innards and meat with 1 whole big size chopped red onion, about 2 tablespoons of ginger cut into strips and 1 tablespoon of minced garlic. After sauteing the meat, add the stock that you used to boil them and bring it to a boil again.
- Now here’s the secret for the “taste friendly” papaitan, the trick is you have to put a small amount of bile just to have a hint of bitterness, about 1 tablespoon of pure bile for 1 1/2 kg of innards, and put in 6 – 10 pieces of calamansi (Squeezed, and don’t put in the seeds), and now by adding the lean beef which is not normally in the traditional recipe will make our style more flavorful. When the stock is finally boiling, just add some black pepper and 3 pieces of jalapeno chili, and your Papaitan is now ready to be served.
- This dish is best served hot. Enjoy!
Source: Must Have Food
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