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Papaitan or Pinapaitan (Picture from ([1]).

Papaitan or pinapaitan is a stew of goat or ox tripes and innards flavored with bile and sampalok or siling labuyo. It derives its name from "pait" meaning bitter. It is most popular among Ilocanos, who are well-known for maximizing possible food sources for their cuisine, including innards.


  • 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 or whole
  • 1/2 cup patis
  • salt and pepper to taste


  • Clean innards by washing thoroughly. Drain then slice into small pieces. Set liver aside.
  • Put innards, whole garlic and crushed ginger in sauce pan or pot with water and boil for 15 minutes. Drain and discard liquid.
  • Rinse innards then boil in fresh water for 1-2 hours until innards are tender.
  • After boiling, separate broth and keep aside.
  • Sauté remaining onion, garlic and ginger. Add innards and liver and 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 (to taste) and goat bile. Add bile and sinigang mix in small quantities and taste to achieve desired sourness and bitterness.
  • Simmer for another 3-5 minutes and put salt and pepper to season and chopped spring onion to garnish.