Beef Kinigtot

img_7662Booo! I’m sure you have been taken by surprise many times before, perhaps even scared.  There’s a Filipino (Ilocano) word for that.  It’s “Kinigtot.”

It’s also the name of a dish, but I have no idea how the surprise element fits it.  Perhaps it is when you get surprised by the bitterness of this dish.

Kinigtot usually refers to a Pangasinan (province in Northern Philippines) version of the Ilocano dish called ‘Pinapaitan’ which is a stew of goat meat and innards simmered in spices and bile juice.  ‘Pait’ means bitter.

But a different version of ‘Pinapaitan’ is quite popular in Benguet province. Instead of goat meat, it uses thin slices of  beef simmered in spices and the same bitter bile.


1 lb  thinly-sliced beef

2 small onions, peeled and sliced

6 cloves garlic, peeled and crushed

1 thumb ginger, peeled and thinly sliced

1 tsp bile juice (from goat or cow)

Salt and pepper to taste

1 tsp white vinegar

1 tsp fish sauce

3 pcs green chili pepper

Juice from 2 pcs calamansi (or 1/2 lime)

2 cups water

1 tbsp Olive oil


Heat Olive oil in a pan over medium-high heat.  Add garlic and cook until golden brown.  Add onions and ginger and saute until fragrant.  Add water and bile juice.  Add salt and pepper to taste.  Add vinegar and fish sauce. Bring to a quick boil.  Reduce heat to low. Add beef and green peppers. Add in calamansi juice.  Continue to cook until beef slices are tender (do not overcook). Remove from heat and serve warm.



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