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Uploaded on Mar 24, 2009
Papaitan is rustic cooking at its wildest and wooliest. In essence, it is a soupy dish made with animal offal (intestines, tripe, liver; possibly bits of heart, kidney, and pancreas) and flavored with onions, garlic, some vinegar, and a bit of the animals bile. It is the bile that gives this dish its characteristic bitterness (pait in Filipino), yet it also imparts a rather sweetish aftertaste.
Goats are the preferred livestock of most papaitan afficionados, but this dish can also be cooked with beef offal. However, goat papaitan has a certain gaminess that doesnt sit too well with most people so it isnt really recommended for the faint of heart.
Papaitan is served during festive occasions as pulutan - one of a series of highly seasoned dishes that go well with beer or gin, the tipples of choice in the Philippine provinces. For those in the cold north, however, it is also a viand that goes wonderfully with rice. The fatty, bitter, and savory broth is a good source of warmth and comfort and, while being calorific and certainly not the sort of stuff you can feed people with hypertensions, it does a pretty good job at it, too.