Pinapaitang Kambing (Bitter Goat Stew)
It’s one of those dishes that many people unfamiliar with local Filipino (Ilocano) cuisine try to stay away from, especially because the bulk of its ingredients is from a goat’s innards: kidneys, lungs, tripe and intestines.
It so happens that it is also one of those dishes I have never attempted to prepare in my own kitchen. I have always gone to food stalls in public markets or specialty restaurants to get it.
Well, as they say, there’s always a first time. This is my version.
1 lb goat innards (kidney, lungs, tripe)
1/4 cup bile
6 cloves garlic, peeled and minced
1 medium thumb ginger, peeled and sliced into strips
1 small thumb ginger, peeled and minced
1 medium onion (preferrably red), chopped
2 Thai chillies, sliced
2 tbsps, fish sauce.
Salt and pepper to taste
Juice from 2-3 calamansi (or one small lime)
1 tbsp Olive oil
Thoroughly wash the goat’s innards and place them in a medium pot along with the garlic (leaving some for sautéeing) and minced ginger. Pour in enough water to cover the meat pieces. Boil for for 15-20 minutes then drain. Let cool and set aside.
In a medium pan, sauté remaining garlic until fragrant. Add onions and ginger strips and cook until the onions are soft.
Add in the goat meat and cook for 10 minutes. Add water just enough to cover the meat. Add fish sauce. Let simmer for about an hour until the meat is tender. (If needed, add more water to prevent the stew from drying up). Add the bile slowly up to the desired bitterness. Add Thai chillies and juice from the calamansi. Continue to simmer for another 5 minutes, seasoning with salt and pepper to taste.
Remove from heat and serve warm.