Papaitan (an exotic food with a bitter taste)
Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or calamansi until tender. Cut onto 1/2 inch cubes/lengths. Set aside Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sauteing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo. Add bile little by little (be careful not to cover bitter taste) and adjust seasoning with fish sauce according to taste.
Related Categories: Exotic,
Ingredients:1/2 kilo following beef innards; cut in 1" cube tripe liver kidney heart pancreas intestines 1 cup beef tenderloin; cut in 1/2" cubes 1/4 cup bile 1 onion, minced 4 cloves garlic, minced 1 head ginger, minced 1/4 cup onion leaves 5 Philippine bird's eye (siling labuyo) salt and pepper fish sauce INGREDIENTS FOR CLEANING AND BOILING THE INNARDS: 1 lemon, sliced 8 calamansi, sliced banana leaves 1 ginger root, crushed