papaitang Kambing

Papaitan Kambing, Pinapaitan Kambing is a popular goat innards stew of the Ilocanos, it is more exotic compared to the equally popular papaitan baka. See my previous post of papaitan baka. Instead of using bile for the papait, papaitan kambing uses the green enzymes from the goat small intestines or isaw. Of course if you are not keen of using the green enzyme you could use the bile instead. If you are not in the Philippines, most likely goat innards is not readily available where you are, not unless you order from your favorite butcher or visit the slaughterhouse. If cooked right papaitan kambing is as good as papaitan baka.

Ingredients:

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 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper


Cooking procedure:


Wash thoroughly goat innards, set aside small intestine or isaw. In a casserole put all innards, whole garlic and crushed ginger cover with enough water and boil for 10-15 minutes, discard liquid and drain innards, keep aside to cool down. In a another casserole put small intestine or isaw cover 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 all goat innards. In a sauce pan sauté onion, garlic and ginger. Add in goat innards and stir cook for 8-10 minutes or until it start to render fat. Add patis and stir cook for another 3-5 minutes. Add in enough water to cover innards and simmer for 45-60 minutes or until tender, add more water as necessary. Add siling labuyo, sinigang mix and papait (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes. Season with salt and pepper to taste, garnish with spring onion. Serve hot.