Ilocano Pinapaitan (Bitter Beef Stew)
A traditional spicy and bitter Filipino stew made with beef innards that offers a unique flavor experience.
Servings: 4 servings
Calories: 350kcal
Ingredients
Beef Components
- 1-2 pounds beef innards (tripe, liver, small intestines, heart if you’re bold) Fresh and clean, essential for authenticity.
- 1-2 pounds beef brisket Optional, but adds meatiness.
- to taste beef bile Ask your butcher; this adds the distinctive bitterness.
Vegetables and Seasonings
- 1 thumb-sized piece ginger, sliced thin Adds warmth and flavor.
- 1 bulb garlic, smashed and peeled Essential for sautéing.
- 2 pieces red onions, diced For sweetness and depth.
- to taste green chilies (siling haba) Optional for extra spice.
- 2 tablespoons fish sauce (patis) For seasoning.
- 1 tablespoon lemon or calamansi juice To finish the dish with brightness.
- 2 tablespoons cooking oil For sautéing.
- to taste salt and pepper To season.
Instructions
Preparation
- Clean the innards by rinsing them several times under cold water.
- Scrub with salt and a splash of vinegar, then boil for 10-15 minutes.
- Dump the water, rinse again, and slice into bite-sized pieces.
Cooking
- Sauté garlic, onions, and ginger in cooking oil until fragrant.
- Add the cleaned innards and brisket, stirring until they color.
- Pour in enough water to cover the ingredients and add green chilies.
- Bring to a boil, then reduce to a simmer for at least 1 hour, longer for tenderness.
- Slowly add beef bile a tablespoon at a time, tasting after each addition until desired bitterness is achieved.
- Finish with salt, pepper, fish sauce, and a splash of lemon or calamansi.
Notes
Serve with heaps of fluffy white rice to balance the flavors. Enjoy with a squeeze of calamansi or lemon for added brightness.