Wait! This is not what you think and hold that urge to retch on my seemingly disgusting article title. Promise, it tastes nicer that it sounds.
I woke up early this morning just to go to our local wet market hoping to buy some goat’s innards that I would cook into Papaitan. It’s a local fare made from cow’s, or in my case, goat’s innards. I learned to cook this dish through my uncle who loves it. It’s often served as “pulutan”, or accompaniment to alcoholic beverages. But some eat it as a main course or a special dish served on special occasions.
Anyway, I went early because I wanted to be choose innards that are of good quality, for I will not settle with anything less. Not to mention the fact that for innards and the like, it’s good marketing practice to always settle for the best ones. I know, I know, innards is in itself disgusting already. But you wouldn’t want to have disgustingly disgusting innards, wouldn’t you?
After purchasing my main ingredient, I went to get some radish, ginger, green chili, onions, and some garlic to complete my list. The moment I arrive home, I immediately washed the goat with running water, then soaked it in vinegar for a couple of minutes. I then proceeded on washing it with vinegar. Goat smells and tastes gamy, and I learned from past cooking experiences that you can remove this gaminess by soaking and washing them with vinegar. At least it works for me.
I then boiled the innards on water with a little vinegar, some ginger, garlic, and peppercorns. When partially done, Iproceeded further by mincing then sauteing it, added some seasonings like fish sauce and freshly ground pepper. I then boiled it again the second time, since I discarded the first boil, then left it simmering in the stove.
The goat’s gallbladder is traditionally used to lend the dish a bitter taste, hence the name, Papaitan. I don’t use it, however, simply because members of my family don’t like it, particularly my wife. Furthermore, I do believe that there is enough bitterness in the innards to make it, well, bitter. For the finishing touches, I put in the chili for some bite, added some more seasonings to taste, then served it hot.
Now, tell me. Still disgusting?
Ah well… all I can say is that Lunch is served. Bon Apetit!
Image credits: www.culinaryschools.org