Papaitan Na Kambing Recipe

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

  1. Wash thoroughly goat innards, set aside little intestine or isaw. In a casserole put every innards, whole garlic and crushed ginger lid with enough water and boil for 10-15 minutes, discard liquid and drain innards, save aside to cool down.
  2. In a another casserole put small intestine or isaw lid with enough water and boil for 10-15 minutes, remove isaw from casserole, drain and let cool. Keep aside green liquid from boiled isaw for papait. Cut into small slices every goat innards.
  3. In a sauce pan saut onion, garlic and ginger. Add in goat innards and stir chef for 8-10 minutes or until it begin to render fat. Add patis and stir chef for another 3-5 minutes.
  4. Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as vital.
  5. Add siling labuyo, sinigang mix and papait (half quantity at time and taste sourness and bitterness add more if required).
  6. Simmer for another 3-5 minutes. Season with salt and pepper to taste, garnish with spring onion.
  7. Serve hot.
Source:  Lutuing Bahay

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