Papaitan Ni Tyong

Papaitan or Pinapaitan ni Tyong

Basic Ingredients:

1.5 kg. - beef/carabao innards (liver, intestines, pancreas, heart, kidney, meat and tripe)
2 tbsp. - cooking oil
3 cloves - garlic
1 tbsp. - ginger sliced
1 medium onion - sliced
2-3 tbsp. - vinegar
1 tbsp. - ground black pepper
2 pcs - green chili
3-4 - tbsp. - chopped spring onions (garnish)
1.5 liters - water
2-3 tbsp. - salt
1/2 tsp. msg.(optional) or 1 pc. Beef Knorr Cubes
2-3 tbsp. - bile (optional) in this case we don't put bile (as per request by my guest)
                 Bile will be put at the end while boiling,  pour a 1-2 tbsp. or more it depends
                 according to your taste.

Watch video here:

Procedure:

1.) Wash the raw innards properly and bring to a boil for about 10 to 15 minutes.

      add lemon grass to get rid of odor.

2.) After boiling. Cut into 1/2 inch cubes each and set aside.

3.) Saute mixed beef innards with Garlic, Ginger and Onions.

4.) Add a little bit Vinegar (2-3 tbsp.) and Ground Black Pepper. Mix thoroughly.

5.) Cover and wait until the mixed beef innards looks a little bit brown or there's

     enough broth that comes out or becomes oily.

6.) Pour enough water to cover the mixture. Add Salt to taste, (msg.) or 

     Beef Knorr Cubes.

7.) Bring to a boil. Then add green chili and lastly the chopped onions leaves.

8.) Bile - adding a bile is when papaitan is nearly cook. Add little by little according to

     taste. In this case, we didn't put bile (request by my guest.)

9.) Serve in bowl with fish sauce and calamansi (lemon).

10.) Done! Enjoy and Share..!

== Servings: 5-6 persons ==