Sinanglaw / Pinapaitan (Beef Innards Stew): Great Appetizer and Effective Aphrodisiac

Pinapaitan or Papaitan is an exotic recipe that originated in the Ilocandia. This Ilocano recipe’s name is derived from the word “pait” which means “bitter” in English. Pinapaitan can be translated as “Beef Innards Stew”, “Mutton Innards Stew” or “Chevon Innards Stew”.

Pinapaitan is consists mostly of beef (cow) innards. Chevon (goat) and mutton (sheep) innards can be cooked this way too. Sirloin and tenderloin can be added also if you don’t like innards.

Ingredients:
1. ½ kg beef/chevon/mutton innards (This includes tripe, heart, liver, intestine and others) cut into small pieces.
2. Sirloin or tenderloin (if you don’t like innards)
3. Bile liquid (papait) or extract from the animal’s stomach (strained)
4. Cooking oil
5. Ginger strips (optional)
6. Minced garlic
7. Chopped onions
8. Long green chili pepper (siling pangsigang)
9. Tamarind extract or powder (optional)
10. Salt to taste
11. Msg (optional)

Procedure:
1. Sautee ginger, garlic and onion in a wok or pan
2. Add the innards and cook until oil starts to show up mixing it occasionally.
3. Add salt and msg and mix
4. Pour 1 liter of water and add the bile or extract
5. (Stocked from the animal’s stomach is more preferred than bile because bile is too bitter if amount is not controlled)
6. Cover and simmer for 30 minutes or until the meat is tender
7. Add siling pangsigang and tamarind. Let boil for 5 minutes
8. Serve hot with rice or serve as an appetizer.
Some pictures, texts and recipes were taken from Notecook

Posted in: Ilocano