 Stew of goat meat and offals | |
| Alternative names | Papaitan, sangkutsar (singkutsar), sinanglaw (sinanglao) |
|---|---|
| Type | Stew |
| Course | Entree |
| Place of origin | Philippines |
| Region or state | Ilocos region |
| Serving temperature | Hot |
| Main ingredients | Goat (orbeef),offals,bile (orcud) |
| Ingredients generally used | Ginger,shallots (or onions),garlic,tamarind,bilimbi,chili pepper |
| Variations | Fish,[1]carabao,kinigtot |
| Similar dishes | Kilawin,niu bie tang |
Pinapaitan orpapaitan (lit. "to [make] bitter") is a Filipino-Ilocanostew made withgoat meat andoffal and flavored with itsbile,chyme, orcud (also known aspapait).[2][3][4] Thispapait gives the stew its signature bitter flavor profile or "pait" (lit. "bitter"),[5][6] a flavor profile commonly associated with Ilocano cuisine.[7][8] Similar to other Ilocano meat dishes,pinapaitan does not contain any vegetables other than those used for flavoring.[9]
Various offal includetripe,kidneys,liver,heart,intestines,pancreas, andspleen.Hide andblood may also be added.[10][11][12] Alternately, it can be made with beef when goat is not available.[10] It also goes by the namesangkutsar from theSpanish term "sancochar" meaning "to parboil".[13][2][14] InVigan andPangasinan,pinapaitan made with beef is known assinanglaw.[15]
It is enjoyed as amain dish served with rice or aspulutan (appetizer) with alcohol.[16] One researcher has suggested that the consumption ofpinapaitan may be an underlying display ofmachismo, not dissimilar to extreme chili-eating competitions. Nevertheless, the consumption of bitter foods including bile is said to trigger the body's innate immunity, thus supporting disease prevention and promoting health.[17]
It has no relation to the similar sounding dish namedpaitan (白湯), a common soup for Japaneseramen.
Pinapaitan has been a staple ofIlocano cuisine for hundreds of years, and it remains a popular comfort food to this day.
The most probable origin ofpinapaitan is from theSpanish colonial era. In the early 1800s, theSpanish friars would get the best meat, while the Filipinos were given the less desirable cuts.Pinapaitan is said to be a product of this resourcefulness, which dates back to that time.[18]
Pinapaitan is typically prepared the same day the goat (or cattle) is butchered.[16] Bile is collected from the liver and gallbladder, or cud from the stomach or small intestines of the same animal.[19]
The meat and offal are sliced into thin bitesize pieces 3 cm to 5 cm and parboiled in water mixed with vinegar to remove impurities or gaminess. Aromatics vegetables, primarilyginger (optionallygarlic orshallots) is sauteed, followed by the meat and offal. Water is added to the meat and simmered until tender.[10]
The bile (or cud) is added to the stew towards the end of the cooking process. It is optionally soured withvinegar,bilimbi, ortamarind (pulp or leaves), or spiced withchili peppers. It may be seasoned withsalt,patis, orMSG.[12]
Some recipes usebittermelon, or its leaves, as a substitute for bile or when it is not available.[18]
Kinigtot (lit. "surprised") orginulat is a similar Ilocanostir-fried dish usinggoat meat or beef, which is mixed withpapait.[17]Kilawin is another Ilocano dish withparcooked goat that is traditionally eaten withpapait.
Ilocanos are not the only ones partial to bitter flavors usingbile.Niu bie tang is a soup made by theDong ethnic group in theGuizhou Province of China. Cattle are fed fine grass and herbs before slaughtering and extracting the ingredients. Other ingredients are added to the cud and bile and boiled to make a soup. People in Guizhou enjoy the soup as the base of noodle dishes.[20]
TheDai ethnic group in southernYunnan is noted for its noodle dishsapie(撒撇), a dish laced with bile and chyme.[17][21] Similarly, the Thái people (Vietnam) in Vietnam also has a dish called nậm pịa or nặm pịa (intestine juice). TheIsan ethnic community in northernThailand andLaotians, also feature bile inlaap (ລາບ).[22] Further afield in Italy, chyme from unweaned calves furnishes the sauce for a Roman dish calledpajata.[23][17]
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