Ingredients

  • Serves 5 people
  • 1 bulb onion, minced or diced into small cubes

    7 cloves garlic, minced

    3 tsp ginger, minced

    3L beef stock (from boiling the beef)

    100ml calamansi juice

    80ml bile (beef or goat bile) 

    2 pcs bay leaves

    3 pcs green finger chilies, sliced

    2 pcs bird’s eye chili, sliced

    1 pc bay leaf

    100ml vegetable oil

    2 tsp salt

    1 tsp pepper

     

  • For boiling the beef:

    300g beef brisket, boiled and cut into

    150g beef liver, boiled and cut into small pcs

    150g beef heart, boiled and cut into small pcs

    5 L water (for boiling)

    5g to 10g salt

Beef Papaitan
Recipe Courtesy of
Asian Food Network

Beef Papaitan

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Hailing from the Ilocos region, Beef Papaitan is a popular Filipino soup that is cooked with beef innards such as the liver and heart. While it is usually served as a means to cure hangovers, many Pinoys enjoy this as their main dish. Did you know that the signature bitterness of this exotic soup comes from using the bile of a goat or cow? If you’re unable to get your hands on some bile, you can use lemon peel and pith instead!
  • Easy
  • 180 min
  • 15 min
  • 15 min
  • 2 steps
  • 18 Ingredients
  • Easy
  • 2 steps
  • 18 Ingredients
  • 180 min
  • 15 min
  • 15 min

Instructions

  1. Boil beef parts (optional)

    • In a big pot, pour 5L water and add beef brisket, beef liver and beef heart.
    • Season with salt (to taste) and let it simmer for 30 minutes, or until beef is tender. 
    • Strain liquid and remove all beef chunks in the pot. 
    • Set beef chunks aside and pour the beef stock into a bowl and set it aside too. 
    • You may skip this step if you are using cooked beef instead.
    Boil beef parts (optional)


  2. Boil beef meat and innards

    • Heat oil in a deep pot, and sauté sliced onion, minced garlic, and minced ginger until aromatic, about 3 minutes. 
    • Add the beef, beef heart, beef liver, chopped green finger chilies, and chopped bird’s eye chili, calamansi juice and pour 3L beef stock in. Add enough stock to cover the beef. Cover the pot with a lid and bring it to a boil. Allow it to boil for 12 to 15 minutes.
    • Slowly pour the bile in and let it simmer for 10 minutes.
    Boil beef meat and innards


Plate and Serve!

Season with salt and pepper before serving. You may add more calamansi juice if you’d prefer a more sour Beef Papaitan.

Plate and Serve!
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    Ingredients
    • Serves 5 people
    • 1 bulb onion, minced or diced into small cubes

      7 cloves garlic, minced

      3 tsp ginger, minced

      3L beef stock (from boiling the beef)

      100ml calamansi juice

      80ml bile (beef or goat bile) 

      2 pcs bay leaves

      3 pcs green finger chilies, sliced

      2 pcs bird’s eye chili, sliced

      1 pc bay leaf

      100ml vegetable oil

      2 tsp salt

      1 tsp pepper

       

    • For boiling the beef:

      300g beef brisket, boiled and cut into

      150g beef liver, boiled and cut into small pcs

      150g beef heart, boiled and cut into small pcs

      5 L water (for boiling)

      5g to 10g salt

    Nutrition
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