Papaitan, from the Ilocano cuisine of northern Philippines, is made by slow-cooking beef tripe and liver with ginger, garlic and a touch of bile. Its signature bitterness and starch-free composition make it an intensely flavoured, low-carb stew.
Blanch the cubed tripe in boiling water for 10 minutes, then drain; this helps remove any strong smell.
Cook the onion, garlic and ginger in the oil for 5 minutes until fragrant.
Stir the blanched tripe into the aromatics and cover with water, then add the salt and pepper. Seal the lid and, once it whistles, cook over low heat for 55 minutes.
Once the pressure has dropped, open the lid, add the sliced liver and simmer uncovered for 10 more minutes, then stir in the grapefruit juice.
Garnish the stew with spring onion and serve hot.
Remember to add the liver only in the last 10 minutes, or it will toughen and turn rubbery. It is safer to start with a very small amount of bitterness and adjust to taste on your first try.
If the bile used in the traditional recipe is hard to find, a few drops of pure grapefruit juice give a similar bitterness, though the flavour stays a little milder than the original.
Admin DadaGastro · verified in test kitchenAcı tadına alışkın değildim ama greyfurt suyuyla dengelenmiş hali gerçekten hoşuma gitti. Ciğeri sona eklemek dediğiniz gibi yumuşacık kalmasını sağladı.
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