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Papaitan Baka or Beef Papaitan Pin It!
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5 from 5 votes

How To Cook Papaitan Baka (Beef Papaitan)

Discover how to make Papaitan Baka, a flavorful Ilokano dish. Learn the steps, key ingredients like beef innards and bile, and savor this cultural delight.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef papaitan, chicken pastil panlasang pinoy, Filipino recipe, papaitan baka
Servings: 4 servings
Calories: 152kcal
Author: Manny

Ingredients

  • 1/2 kilo beef internal organs tripe, liver, kidney, heart, pancreas, intestines
  • 1/4 kilo beef tenderloin cut into 1/2" cubes
  • 1/4 cup beef bile or apdo
  • 1 pc medium size onion chopped
  • 1 head garlic minced
  • 1 pc ginger about 1 inch, slivered
  • 1/4 cup chopped spring onion
  • 2 pc red chili pepper or siling labuyo
  • 3 Tbsp. salt
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 Tbsp. patis or fish sauce

Instructions

How to cook papaitan baka:

  • Wash and mash the internal organs with banana leaves with 3 Tbsp. salt to remove the musky odor.
  • Make sure that the intestines are very clean.
  • Boil the internal organs on a big pot until tender then remove from liquid and cut into 1/2 inch cubes. Set aside.
  • Saute ginger, garlic and onion. Stir fry until the onions are cooked and add the internal organs.
  • Stir fry again until some broth comes out of the internal organs.
  • Season with salt and pepper and adjust the amount according to your desired taste.
  • Stir fry for a few minutes then add some water, just enough to cover all the ingredients.
  • Simmer and add the beef tenderloin until the tenderloin is cooked.
  • Drop the red chili peppers and pour the bile little by little to prevent the dish from becoming too bitter.
  • Season with patis and adjust the amount according to your preference.
  • Serve hot and garnish with chopped spring onions.

Notes

Cooking Tips:

Properly Clean the Beef Innards

To remove the musky odor from the beef innards, wash them thoroughly with salt and mash them using banana leaves. This process not only cleans the meat but also infuses a subtle earthy aroma that enhances the dish’s flavor. Proper cleaning ensures a fresh-tasting papaitan baka without any lingering unpleasant smell.

Control the Bitterness with Care

Add the bile gradually and taste frequently to achieve the perfect balance of bitterness. Adding too much at once can overpower the dish, so it’s best to go slow and adjust as needed. Remember, bitterness is essential, but it should complement, not dominate, the other flavors.

Simmer for Tender and Flavorful Meat

Allow the beef innards and tenderloin to simmer long enough to absorb the flavors of the broth and spices. Slow cooking breaks down the tougher parts of the meat, resulting in a tender and delicious bite. This step also allows the broth to develop a deep, rich flavor that defines a well-made papaitan.