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    Filipino Recipe Papaitan Baka / Pinapaitan Baka

    Ingredients:

    1 k. ox tripe/innards
    1/2 c. diluted ox bile
    1 head whole garlic
    1 thumb size ginger, crushed
    2 thumb size ginger, cut into strips
    1 head garlic, chopped
    2 medium size onion, chopped
    1 bundle spring onion, chopped
    1 small packet, sampalok sinigang mix
    2-3 siling labuyo, chopped
    1/2 c. patis
    salt and pepper

    How to cook:

    Wash thoroughly ox innards, drain and cut into small slices, set aside liver. In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.

    Source: http://overseaspinoycooking.blogspot.com/2007/08/papaitan-baka-pinapaitan-baka.html

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    2 comments to Filipino Recipe Papaitan Baka / Pinapaitan Baka

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