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Papaitan

by Pauline De Mesa
Beef | March 6, 2019

If you’re up to a foodie adventure and want to eat something unusual, try this dish that’s mainly made of beef tripe. The flavor of the tripe compliments well with the other spices such as onions, fish sauce and black pepper. Don’t forget to squeeze the calamansi as its juice adds a tang to your hot stew.

Recipe by The Appetite Team
Photographed by Mark Jacob of Studio 100

Ingredients :

4 servings
1 kg Tripe or goto, cleaned, boiled and sliced or diced
3 tbsp Cooking oil
0.5 Head Garlic, minced
1 Large Onion, chopped
1 tsp Salt
0.25 tsp Ground black pepper
0.25 tsp Vetsin
0.25 kg Calamansi Juice

Procedure :

  • 1
    Buy tripe from the supermarket because these are usually already washed, cleaned, and ready to use.
  • 2
    Place tripe in a big pot of water. Bring water to a boil; cover and simmer until tender. Let cool. Slice tripe into small cubes.
  • 3
    In a large pot, heat cooking oil over moderate heat. Sauté garlic until fragrant. Add chopped onions and sweat until soft, about 5 minutes.
  • 4
    Toss in sliced tripe. Season with salt, black pepper and vetsin.
  • 5
    Next, mix in the juice from freshly squeezed calamansi. Simmer uncovered until liquid evaporates and mixture is fairly dry.
  • 6
    Add 4-5 cups of water and bring to a boil again. Cover and simmer over low heat for another 15 minutes.