#papaitan

[belles-place]

Papaitan: A Bold and Flavorful Filipino Dish

If you’re craving a dish with a strong, distinct taste, Papaitan might just be what you need. This traditional Filipino soup is made primarily from goat or beef innards, with the unique bitterness coming from bile—a signature ingredient. Despite the bold flavor, Papaitan is loved by many for its complex taste profile, balancing bitterness, acidity from calamansi, and the savory richness of the meat.

Ingredients:

- Goat or beef innards (liver, heart, intestines, tripe)

- Bile (for bitterness)

- Calamansi or lemon juice

- Garlic, onions, ginger

- Salt, pepper, and chili (optional for heat)

Cooking Method:

Start by cleaning the innards thoroughly, ensuring they are free from impurities. Then, sauté garlic, onions, and ginger in a pot. Add the cleaned innards and stir until slightly browned. Pour in water and bring it to a boil. Once the innards are tender, add bile and adjust the bitterness to your liking. Season with calamansi, salt, and pepper to taste. Serve hot, and enjoy this warm, hearty soup with a bowl of rice!

Papaitan is perfect for those who enjoy bold, hearty flavors with a touch of adventure. It's a classic comfort food, especially on rainy days or when you're feeling nostalgic for traditional Filipino dishes.

[crstnjnblr]

May this Kambingan session always remind me how thankful I am for Kuya and Chie. I don't think they know it though, how much I appreciate their existence haha.

[bonefall]

How would the cats get rid of the bile to prepare a prey item for food? The liver is one of the best items to use for gravy--my family uses our roasted Turkey's liver as a gravy base every year and to have to throw it out cause someone fucked up while on kitchen duty would suck.

Not all animals will actually have gallbladders, but removing one from the liver is as easy as just chopping it off when you get to the processing part. It'll be down on the bottom of the liver, usually pear-shaped, and a dark greenish color. Sorreltail, a sapient cat with her great sense of smell, could tell it apart from the surrounding meat with her eyes closed.

I do have to stress, though, you CAN eat bile. You don't have to have the cats toss that, that is a thing they can eat. Again it's not nail polish remover like the Erins think it is. It's bitter, but it's used in human food. You just balance out the bitterness with spice and sweetness.

This is papaitan, from the Philippines, made with tripe and bile,

Bile is also said to have anti-inflammatory effects and be a generally healthy food, too. I can see ShadowClan in particular really liking to cook with this, especially for a sick cat. They like bitter and spicy tastes a lot more than other Clans. Their version of chicken noodle soup.

Also; a lot of animals do not have gallbladders. Here's a short list of common prey animals and their gallbladder status;

Rabbits = No

Rats = No

Mouse = Yes

Shrew = Yes

Deer = No

Pigeon = No

Quail = Yes

Carp = Yes BUT DO NOT EAT THESE CARP GALL BLADDERS CAUSE FOOD POISONING. ALL species, everywhere. This includes goldfish. Your cat will live if they swallow a goldfish or eat a gallbladder once or twice, but it will make them sick. Process this fish before a Clan cat eats it.

(Side note: It's actually kind of funny how carp keeps coming up as The "Fuck You" Animal in all of these. They're full of seizure-causing anti-nutrients, their gallbladders are poison, what am I going to find next?)

The gallbladder in fish is really easy to find btw, they're usually massive, round, and dark green. If you gut fish regularly it's like... right in the "chest." Also you can poke it open and soak little paper squares in it and then they spin around in water, it's very cool

Bile is for the breakdown of fats, and a gallbladder is for the storage and concentration of bile. Generally, herbivores are more likely to lack gallbladders, because their liver just dumps the weak bile they have directly into their intestines. The mystery of why rats don't have gallbladders has actually vexxed scientists for like 100 years, btw.

Some herbivores (deer especially) have a very tiny "pouch" for bile called a diverticulum. But unlike the gallbladder, it doesn't concentrate it, just stores a little extra. Some hunters will nick this and think they tore open a gallbladder, but they did not.

[akonaman]

gusto ko rin maka meet ng taong paborito din ang chase coy at trip yung malungkot na melody ng summer. gusto ko din may maka alala na mahilig ako sa cookies and cream ice cream na nasa maliit na tub sa tapat ng smdc sa tagaytay. gusto ko din may maka alala na masaya na ko sa sunflower na nasa paso kase gusto ko it would last longer than it should be. pangarap ko din magawan ng playlist kase sobrang gulo ng genre na pinapakinggan ko. i wanna meet someone who similarly hates bulalo and hindi ako pipilitin kumain ng papaitan. i want someone who could read my soul and could take pictures of us and would be sooo proud of me kahit sa workmates niya. nakakapagod maging samantha.

i need a friend that compromises.

[dessy01]

Title: Life is too short: Come Join Us to Taste the Endlessly Delicious Delicacy in the Land of Ilocano!

Topic: Top 10 delicacy to taste in Ilocos Region

Article Type: Food and Travel

Target Audience: Group Travels

Everyday is a precious day, we should enjoy it through traveling with our group and to taste a lot of delicious foods in the land of Ilocos region, with the beautiful historical places and with there famous empanada and other delicious delicacy. First is the Bagnet or also known as a "Chicharon" or titsaron in ilocano that was originally located in Ilocos Norte as one of there famous food, that your group will enjoy it. They also have famous Ilocos Empanada that has specifically located in Batac, Ilocos Norte, and it said to have originated from no other that the "Mother of Batac Empanada", Lola Nives "Ibing Conson Layaoen, or most of ilocano called her as "Lola Ibing". Next delicacy that your group will also love to taste it, is the Pinakhet Pizza as everyone known as pinakbet vegetables stew and it converted to pinakbet pizza to be there new version of pinakbet. They also have a Vigan Longanisa as one of there famous cuisine, they also put the Longanisa in there famous empanada that I'm surely that your group will love it, also in Vigan you can see the Calle Crisologo, Baluarte Zoo, and many beautiful tourist attraction there. They also have these cusine called Poqui poqui that your group will like to taste it as the name of food is unique. Next is delicious food delicay that you will love to try is Tupig as it cooked over live charcoal grill, the Tupig is wrapped in banana leaves that will attract your group to taste it as it's smooky flavored. Next thing to try is the Papaitan even though from the name itself Papaitan you will encourage to taste it. Next is the Dudol this is not just there local ilocano desert it is also a perfect symbols of the ilocos food heritage. And for there drinks they have a Basi Wine as a native ilocano fermented alcoholic beverage or wine made, that your group should need to taste it. And the last one that your group should try to taste it is there Dragon Fire it is a fermented wine made with the meat of 100% red dragon fruit.

[harrygalinde]

Journal

Pumunta kami Ng palengke kaninang alas 4 at bumili kami Ng pang papaitan baka pag katapos umuwi na kami chi nap chap namin Yung baka at kaninang Umaga Naman ay pumasok ako sa eskwelahan pero kaninang tanghali d ako pumusok Kasi gunawa ako Ng requirements ko!

[ryanronaldlife]

I just went to Nueva Ecija again. I ate more native dishes like papaitan and chicharon and other dishes and viewed the scenery and breathed the fresh air and spent a lot of time outdoors.

I was able to catch up on work that piled up while I was gone. I think I have to upload videos on youtube again and post on blogger.

I am going to exercise shortly after posting this. I need to catch up on exercising since I ate quite a lot of food in Nueva Ecija.

Apart from that, there are still more errands to do this February. It will be a busy month all month since I have a lot of paperwork to fill out and other concerns.

[benefits1986]

Ayun o. 💙🍵

Plus lutong bahay day and chores day today.

Sarap ng pinakupsan pero ginamit ko lean pork giniling para iwas talamsik saka mas tamad pa ako sa tamad talaga. Lellls.

And steamed eggs na parang pa chawanmushi na. Sabi nga ni Nongni Ry, parang leche flan na maalat. Masasabi ko naman savory custard na sobrang dali lutuin. Bawas kanin muna ulit this week kasi napalaban tayo sa post-wake kain kahapon. Pagpag vibes sa isang underrated na kainan sa tabing-daan pauwi. Papaitan, pancit bihon, sisig, inihaw gizzard and hotdog. Juicekooo. Di ko napigilan mag-Redhorse e. Kaya hinay muna tayo this week ng malala.

Busog lusog levels 100000000 while in my current fave Wicked-inspired pajamas. 😆 Ganitong weekends. Eto yun. Perioddddd. Abangan.

[wittykahitcorny]

Beef chilimansi. Sa panlasa ko para siyang papaitan.

3/5

[thehungrykat1]

The First Tagaytay Food and Wine Festival Kicks Off With The Grand Tasting

Tagaytay has always been a favorite local destination for those looking for a quick getaway from the city. It's not just a place for relaxation but a foodie haven as well with all the new restaurants that recently opened. That's why this is the perfect time to hold the first ever Tagaytay Food and Wine Festival which just held its grand launch last July 12, 2024 at Anya Resort Tagaytay.

For two weekends from July 12 to July 21, 2024, the chefs and restaurants that have helped mold Tagaytay's storied dining culture will convene at Tagaytay Food and Wine Festival 2024 for a series of events designed to spotlight the finest aspects of the city's gastronomic offerings. This is the biggest food event that has ever happened in Tagaytay and The Hungry Kat was invited to witness the opening of this culinary extravaganza.

The first event of the Tagaytay Food and Wine Festival 2024 happened last Friday with the Grand Tasting at Anya Resort. For P3,950 per person, guests embarked on a feast of flavors featuring Tagaytay's finest chefs and their signature dishes. I met up with my Ninang Bess Howe and foodie friend Nines Licad for an epic Tagaytay evening.

At its heart, the Tagaytay Food and Wine Festival is an exploration of the city’s journey from a scenic highland retreat to a culinary hotspot. Its unique geography and cool climate have played a crucial role in shaping its vibrant dining scene. This transformation has spurred the growth of culinary tourism. Many local and international tourists now come specifically to explore Tagaytay as a dining destination. Taal remains to be its muse, and the food has become its compass.

Each guest was given two stubs which they could use to get a glass of any of the premium wines on display at the venue. These included red wines, white wines, and sangria.

The main function room of Anya Resorts was where all the chefs set up their stations for guests to sample. My first stop was at Happy Ongpauco-Tiu's Pamana and Tsokolateria table which are both places that I often visit when I go to Tagaytay.

I got a selection of some of their popular items like the Hot Tsoko, Smoked Tinapa Pasta, and Molted Queso Bruschetta. This was just one of the more than 10 different stations that guests could try at the Grand Tasting

Aniela Tolentino's Binulo Restaurant featured Papaitan, Dried Shrimp, and Tibuk-Tibuk together with Papa Bolo Microbrewery's Pina Niña pineapple ale. Anya Resort's own Chris Leaning had the Satay Skewer and Grilled Iberia Pork while Taal Vista's Chef Jayme Natividad brought his Beef Shank Ravioli with homemade ricotta and leeks.

The rich heritage of View Park Hotel’s Siglo Restaurant also delighted guest's taste buds with their signature dishes. Dan Puga's Lula Cafe and Binggoy Remedios' Asador by Dos Mestizos were also present to showcase their offerings.

Another restaurant I enjoy going to at Tagaytay is Ribchon and I got to meet its Chef Tristan Bayani.

He served their famous ribs served in three delicious ways. First up was the Lechon Ribs with Tangled Rice, together with the Beer Barbecue Ribs and the Sinigang Ribs. These were probably the most popular items that evening.

Kalel Chan's Farmers Table and My Country House from the Raintree Restaurants served two very interesting dishes. The first was the Pineapple Ceviche with Coconut Ginger Emulsion and Basil Oil.

Chef Kalel also presented the Bull & Tendon Tartufata Cream Meat Pie with peeled tomato confit. Squeeze the cream into the meat pie first before biting away.

Chef Robby Goco of Elaia by Cyma featured the Avocado Salad and Kakavia or Greek Fisherman's Stew. There was also their Lamb Pilaf with Domates Salata, pickles and yogurt in garlic sauce.

I wasn't familiar yet with Reynaldo’s Smokehouse so I really wanted to try their barbecued centerpieces. The Smoked Pepper Rub Brisket and the Smoked Roast Beef were some of my favorites that night, especially with their tender and smokey meats.

Chef Rhea SyCip of Flour Pot Bistro & Bakery is one of the main organizers of the Tagaytay Food and Wine Festival so her cakes and desserts were also very popular. I really love her Tres Leches cake while my husband always enjoys her Strawberry Doughnuts.

I wasn't really able to try all the stations since there were just so many. Some others included View Park Hotel’s Siglo Restaurant, Dan Puga's Lula Cafe, and Binggoy Remedios' Asador by Dos Mestizos. The Slow Food Community Cavite was also there representing local farmers and showcasing their efforts to preserve and promote biodiversity, food heritage, and gastronomy.

Senator Loren Legarda also had a part in the inaugural Tagaytay Food and Wine Festival 2024 as she helps promote culinary tourism. The Harvest Dinner was held on July 13, 2024 at The Fatted Calf where chefs Jayjay SyCip, Rhea SyCip, and Pilgrim Davao’s Jeramie Go collaborated on a menu that featured the best of ingredients, expertly prepared.

On July 20, there will be an elegant six-hands dinner at Luxe at 180 by Chef Sau del Rosario for P4,500 per person. Cocktails start at 4:00pm with the breathtaking view of Tagaytay bathed in the warm glow of dusk. This Black Truffle, Caviar, and Wine dinner will be presented by world-class chefs including Australia’s Oliver Buenviaje, Emirate’s John Buenaventura, and our very own French-trained chef, Sau del Rosario.

The back-to-back weekends will close with the Heritage Buffet on July 21, 2024 at the Veranda Restaurant of Taal Vista Hotel. For P2,200, this unique lunch buffet features the combined talents of chef Jayme Natividad of Taal Vista Hotel and chefs Jayjay and Rhea SyCip of The Fatted Calf. Together, they'll create a delightful fusion of heritage dishes, showcasing the best of Filipino cuisine.

Capping off the festival is the inaugural Creative Bulalo Challenge. In collaboration with the Tagaytay City Tourism Council, restaurants from Tagaytay City will compete in this exciting culinary showdown, where participants will present their most innovative interpretation of the city’s beloved Bulalo. This competition will culminate in September 2024 at the iconic Tagaytay Picnic Grove.

Congratulations to the organizers and participants of the first Tagaytay Food and Wine Festival. This is just the beginning of this annual foodie event that will surely make Tagaytay an even more exciting culinary destination.

[atamabs]

Dumayo kami ng Marikina para makakakain sa Cardiac Delights— literal na putok batok ang menu nila. Nung una worried ako kasi baka mahighblood si aj, wala pa kasi syang tulog tas ganon ang kakainin. Pero kasi naka byahe na; tas ang totoo nyan, May ko pa gusto kumain dito. Kakatiktok ko to e!

Kasama namin si Mai at Adi, buti game ang dalawa AT buti nasa pinas pa sila. Hahahahaha, si lala at caleb kasi umalis na diba? Anim sana kami.

The food was soooo good.

Bagnet sisig

CPR (Crispy Pata Rice)

Mild Stroke (Pares w/ Bone Marrow)

The Goutfather (Papaitan w/ Bone Marrow)

We also had Liemposuction (Liempo, Java Rice, & Kimchi)

**sad to say na wala akong picture nito

Nakakatawa na halos magkanda buhol buhol mga braso namin dahil kanya kanya kami ng tikim ng ulam ng isat't isa. Natikman ko naman halos lahat, even the bone marrow kaya lang i prefer crispy taba talaga so nagstay ako sa crispy pata, bagnet, at sabaw ng papaitan.

It was a good day. Nakakahappy na naka labas kami aj with friends kahit pa nakakapagod ang byahe.

Nung pauwi na nag-nap kame sa may shell/jollibee sa may taguig, nasanay ako na kung antok si aj he needs to sleep. Hindi kailangan pilitin magdrive. Basta magsasabi na matutulog sa gas station! Hahaha

Happy Tham & happy tummy <3

Thank you, Lord for my friends & my partner. Kahit na hindi ko deserve, lagi nila akong iniispoil kahit pa nung nasa college pa lang kami. 🥹

[cxcox]

Tapos inihaw na isda at papaitan ang pulutan.

Kung maglalaro man ako mamaya pasensya na.

Aalis pa pala ako mamaya bibili ng vape. Usok na usok na ako. Hindi kase nakabili kagabi 🤧

Taena ang aga ng inom dito sa tindahan. Tapos tatlong alfonso agad nilabas 🤧

[flonaguit]

The Best of Filipino Food! 👌🏽 #filipinofood #lutongbahay #sarap #adobo #crispypata #dinuguan #papaitan #menudo #lechonkawali #chiharon #eatstagram #pampanga #philippines #comeseephilippines (at San Luis, Pampanga) https://www.instagram.com/p/Cj1pC_xpUs6/?igshid=NGJjMDIxMWI=

[cywilcris]

Boodle-licious 😋 #boodlefight #pinoyfood #filipinofood #foodporn #foodie #kamayan #whattoeatph #seafood #filipino #inihaw #lutongbahay #foodstagram #foodphotography #papaitan #ginataangtilapia #panlasangpinoy #pagkaingpinoy #foodie #travelph #inihawnaliempo #garlicfriedrice #isaw #foodlore #seafoods #donner #lunch #itlognapula #wheretoeatph https://www.instagram.com/p/Cjc4KufpWW1/?igshid=NGJjMDIxMWI=

[tetet14]

Todays lunch #PorkChop #ampalaya #papaitan https://www.instagram.com/p/CTlmf3RPg7jNk73TEorieEl7ZwHXonzFoXM0MU0/?utm_medium=tumblr

[stacysloft]

Warming our rainy day weekend w/ @vincentsplacekambingan Papaitan, Kilawin & Kalderetang Kambing plus beer. Vincent's Place has been serving tasty goat/kambing dishes since 1980! This has always been our go-to for goat dishes. Where else can we find good goat dishes around Manila? 这家餐厅提供自1980年以来马尼拉最好的菲侓宾山羊菜。#tsinoyfoodies #pulutan #goatmeat #vincentsplacekambingan #kambing #papaitan #kilawin #kalderetangkambing #山羊 (at Vincent's Place Kambingan Restaurant) https://www.instagram.com/p/CRs7DyhDJyZ/?utm_medium=tumblr