Pinapaitan

Ingredients

Cooking oil

2 tablespoons

Chili peppers

2-3, chopped (or to taste)

Salt

to taste

Pepper

to taste

Fish sauce

2 tablespoons

Water

6 cups

Vinegar

1/4 cup

Onions

1 medium, diced

Garlic

4 cloves, minced

Ginger

1-inch piece, sliced

Bile (from goat or beef)

1-2 tablespoons, adjusted to taste

Goat or beef innards

1 pound, cleaned and cut into bite-sized pieces

Instructions

1. Begin by thoroughly cleaning and washing the goat or beef innards. Cut them into bite-sized pieces and set aside.
2. In a large pot, heat the cooking oil over medium heat. Once hot, sauté the ginger, garlic, and onions until fragrant and the onions are translucent, about 5 minutes.
3. Add the goat or beef innards to the pot and cook, stirring occasionally, until they are browned on all sides, about 10-15 minutes.
4. Pour in the vinegar and allow it to simmer for a few minutes. This step helps to neutralize any strong odors from the innards.
5. Add the water to the pot and bring the mixture to a boil. Skim off any impurities that rise to the surface to ensure a clear broth.
6. Once boiling, reduce the heat to low and let the dish simmer for about 2 hours, or until the innards are tender. Stir occasionally to prevent sticking.
7. After 2 hours, add the bile and fish sauce to the pot. Season with salt and pepper to taste. Be cautious with the bile, as it can be quite strong; start with less and adjust according to your preference.
8. Simmer for an additional 10 minutes to allow the flavors to meld together. If desired, add chopped chili peppers for an extra kick.
9. Serve hot with steamed rice, and enjoy the rich flavors of this traditional Filipino stew!