How To Cook Pinapaitang Kambing: Exotic Goat Innards Stew

This exotic food recipe is extremely popular in the Philippines especially among the Ilocanos in the entire archipelago and in other parts of the world.

This exotic recipe can be cook anywhere else because goat is a popular domesticated animal raised for its milk and meat. Pinapaitan is an Ilocano native delicacy composed mainly of goat innards or internal organs such as liver, intestines, heart and others. (Other parts of the goat meat can also be added if you wish.)

Preparation:

After the goat had been butchered, segregate all the internal organs.

Cut open the stomach and segregate the digested grass inside.

In a basin, squeeze the digested grass well and strain -it is called "papait". Set aside.

Remove all the liquid content of the intestines and strain (papait). Set aside.

Wash all the selected innards thoroughly.

Boil them in a pot with one liter of water for 10 minutes.

Dish out and let it cool.

Cut innards into small pieces.

Ingredients:

½ kg goat innards – boiled and cut into small pieces

*½ liter “papait” – the liquid squeezed from the stomach and intestine

1 medium-sized minced garlic

2 teaspoon finely chopped ginger (optional)

2 medium-sized chopped onions

1 liter of water

10 pieces Finger Chili or siling mahaba

*10 pieces finely chopped Red Chili (siling labuyo-optional)

1 cup finely chopped tamarind young leaves -“talbos ng sampalok or alibangbang” or 1 pouch tamarind powder (if not available, vinegar will do)

Salt or fish sauce (patis)

Monosodium glutamate (optional)

Cooking procedure:

Sauté ginger, garlic and onion

Add goat innards mixing occasionally until oil starts to appear

Pour 1 liter of water, cover and simmer for 30 minutes.

Add the “papait” and let boil for 5 minutes

Put in the finger chili and chopped young leaves of tamarind

Add salt or fish sauce to taste and msg

Let boil for another 5 minutes

Dish out and serve hot

*Papait are available in the market also. Liquid or bile from the goat’s gallbladder can be a substitute too for papait. Just make sure you add the right amount, otherwise the food will have an extremely bitter taste.

*if you want it spicy, simply add 10 pieces finely chopped Red Chili or siling labuyo