Just Lolo

Papaitan Recipe

By Lolo Berting · October 13, 2026
Papaitan Recipe

Papaitan Recipe

Contents

Papaitan is a traditional Filipino soup known for its distinctive bitter flavor, derived from bile. This dish is particularly popular in the northern regions of the Philippines, such as Ilocos. It is made with beef or goat innards, including heart, liver, intestines, and tripe, and is often served as a pulutan (appetizer) during drinking sessions.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

Instructions

  1. Boil the beef tripe in a pot with 2 bay leaves, 2 star anise, peppercorns, 2 tbsp salt, and 6 cups of water for 30 minutes. Once tender, slice into cubes and set aside.
  2. Slice the beef kidney, liver, and heart into small cubes. Set aside.
  3. Heat oil in a pot and sauté minced garlic, chopped onion, and sliced ginger until translucent.
  4. Add the beef heart, kidney, and tripe to the pot. Sauté for about 5 minutes.
  5. Pour in 6 cups of water and simmer for 20-30 minutes.
  6. Add fish sauce, vinegar, ground pepper, and beef bile. Simmer until boiling.
  7. Stir in the beef liver, tamarind powder mix, salt, and green chilies. Simmer for another minute.
  8. Transfer to a serving bowl and garnish with chilies. Serve hot with steamed rice.

Tips and Notes

FAQ

What does papaitan taste like?
Papaitan has a unique bitter flavor from bile, combined with savory and slightly sour notes from tamarind and fish sauce.

Where can I find beef bile?
Beef bile is typically sold alongside beef innards in Filipino wet markets. Ask your butcher for diluted bile specifically for papaitan.

Can I use goat meat instead of beef?
Yes, goat meat and innards are commonly used in traditional papaitan recipes.

Is papaitan healthy?
While papaitan is high in protein, it is also rich in cholesterol due to the innards. It should be enjoyed in moderation.

Sources

Papaitan is a traditional Filipino soup known for its distinctive bitter flavor, which comes from bile. It is particularly popular in the northern regions of the Philippines, such as the Ilocos region.

It is primarily made from beef or goat innards, including the heart, liver, intestines, and tripe. The name “papaitan” is derived from the Filipino word “pait,” meaning bitter, which is a key characteristic of the soup.

I always make this dish whenever we have fellowship (drinking session) with my sunog baga friends in the Philippines 🇵🇭 🥃🥃🍻🍻.

Instructions:

  1. Preped my 1 lb beef tripe by cooking it with aromatics: 2 bay leaves, 2 star anise, peppercorns, 2 tbsp salt and 6 cups of water. Cook for 30 minutes then sliced into cubes.
  2. I have 1/2lb beef kidney, 1/2lb beef liver, and 1/2lb beef heart. Sliced the into small cubes. And then set aside.
  3. In a pot with oil, sauté 4 cloves minced garlic, 1 medium chopped onion, 2 thumb sliced ginger. Cook until translucent.
  4. Add in the heart, kidney, and tripe. Sauté for about 5 minutes.
  5. Add 6 cups of water. Let it simmer for 20-30 minutes.
  6. Add 4 tbsp fish sauce, 1/4 cup vinegar, ground pepper, and 3 tbsp beef bile. Simmer until boil.
  7. Add in the liver, 3/4 of a pack of tamarind powder mix, 2 tbsp salt, and 2 long green chillies. Simmer for another minute.
  8. Transfer it into a serving bowl and topped with chillies and serve.

Pair it with hot steaming rice 🍚 or as a side dish (pulutan) with your favorite drink 🥃🥃🍹🍹🍻🍻.

#philippines #pulutan #soup #heart #kidney #tripe #friends #drinks #alcoholic”](https://www.instagram.com/reel/C8qTQpVuFU_?hl=en)