Filipino Beef Papaitan & Beef Sinanglaw

 

These dishes are traditional Filipino soups made with beef innards and flavored with strong, savory, and slightly bitter notes.

Ingredients:

For Beef Papaitan (Left Bowl)

500g beef tripe (cleaned and boiled)

250g beef liver (sliced into strips)

250g beef intestines (cleaned and boiled)

1 onion (chopped)

5 cloves garlic (minced)

2-inch piece ginger (julienned)

2-3 pieces green chilies (sliced)

1 tablespoon bile (for bitterness, optional)

2 tablespoons fish sauce

1 teaspoon black pepper

4 cups beef broth

2 tablespoons vinegar

Salt to taste

Fresh parsley for garnish

For Beef Sinanglaw (Right Bowl)

500g beef shank (sliced)

250g beef tendons (boiled until soft)

250g beef tripe (cleaned and boiled)

1 onion (chopped)

4 cloves garlic (minced)

1-inch piece ginger (sliced)

2-3 dried bay leaves

1 tablespoon fish sauce

1 teaspoon black peppercorns

4 cups beef broth

1 tablespoon vinegar

2-3 red chilies (optional)

Salt to taste

Fresh parsley for garnish

Instructions:

Prepare the Beef Innards:

Thoroughly clean the tripe, intestines, and other offal. Boil them separately in water with salt and a little vinegar for 30–45 minutes or until tender. Rinse well and slice into bite-sized pieces.

Cooking Beef Papaitan:

In a pot, sauté onion, garlic, and ginger until aromatic.

Add beef tripe, intestines, and liver. Stir-fry for 3 minutes.

Pour in beef broth, fish sauce, and vinegar. Let it simmer for 15 minutes.

Add green chilies and bile (if using) for bitterness. Adjust seasoning with salt and pepper.

Serve hot, garnished with fresh parsley.

Cooking Beef Sinanglaw:

In another pot, sauté onion, garlic, and ginger until soft.

Add beef shank, tendons, and tripe. Stir well.

Pour in beef broth, fish sauce, vinegar, and add bay leaves. Let it simmer for 45 minutes or until meat is tender.

Add red chilies for heat and season with salt and pepper.

Serve hot, garnished with parsley.