Papaitan Kambing (Bitter Goat Stew) Recipe
1 kilo goat innards (tripe, lungs, small intestines, kidney)
1 head whole garlic
3 Tbsp. ginger, sliced into strips
1 inch ginger, crushed
1 head garlic, chopped
2 red onion, chopped
⅛ cup spring onion, chopped
1 small packet plain sinigang mix (tamarind)
3 pcs siling haba (green finger chili), sliced
½ cup patis
Granulated seasoning (e.g. Magic Sarap, NamNam) to taste (optional)
salt and pepper to taste
How to cook papaitan kambing:
*Wash the goat’s tripe, lungs, small intestines and kidneys thoroughly and set aside the intestines.
*In a medium size pot put the tripe, lungs, kidneys, whole garlic and crushed ginger with enough water just to cover the meat.
*Boil for at least 15 minutes then drain. Let is cool and set aside.
*In another pot, put the small intestines and fill with water just enough to cover the intestines.
*Boil for at least 15 minutes then drain the intestines and set aside to cool. Save the green liquid from the boiled intestines which you will use later as papait.
*Slice all the goat innards into tidbits. In a small pan saute garlic until fragrant then follow the onions and ginger and saute until the onions are soft.
*Add the goat innards and saute for about 9 minutes or until the innards starts to produce oil.
*Pour some fish sauce or patis and stir for 4 minutes then pour water just enough to cover the innards. Simmer for at least 1 hour or less or until the meat is tender. Add water if the liquid is evaporating too much.
*Last but not the least add the siling haba, sinigang mix and the papait (the green enzyme).
*Add the sinigang mix and the papait a little at a time until the desired bitterness and sourness is achieved.
*Simmer for another 4 to 5 minutes and season with salt, pepper and granulated seasoning. Serve hot with steamed rice.