🍲 Beef Pinapaitan

Soup · Main ingredient: Beef Innards · ⏱ 135 min · Serves 5 · ~₱375 · Best for: Dinner, Lunch

Ingredients

• 500 g 500 g beef tripe, cleaned and cubed
• 500 g 500 g beef innards (heart, kidney, or intestine), cleaned and cubed
• 300 g 300 g beef meat with bones (shank), cubed
• 1 thumb 1 thumb ginger, sliced and crushed
• 1 pc 1 onion, chopped
• 6 clove 6 cloves garlic, minced
• 2.5 tbsp 2 to 3 tbsp bile (apdo/pait), to taste, or bottled pinapaitan bitter extract
• 2 pc 2 pcs siling haba (long green chili)
• 2 tbsp 2 tbsp fish sauce (patis)
• 2 tbsp 2 tbsp cooking oil
• 3 pinch Salt and pepper to taste
• 0.5 tsp Pepper, to taste
• 1 stalk Green onions, chopped, for garnish

Instructions

1. Clean tripe and innards thoroughly, rubbing with salt and vinegar or calamansi and rinsing well to remove strong odor.
2. In a pot, boil beef meat, tripe, and innards in water until tender, about 1.5 to 2 hours, skimming off scum regularly. Reserve broth.
3. Cut cooked meat, tripe, and innards into small bite-sized pieces.
4. Heat oil in a pot and sauté garlic, onion, and ginger until fragrant and lightly browned.
5. Add the chopped meat and innards, stir-fry for a few minutes to develop flavor.
6. Pour in the reserved broth and bring to a boil, then simmer for 15 minutes with the green chili.
7. Season with fish sauce, salt, and pepper.
8. Just before serving, stir in the bile (apdo) a little at a time to taste, giving the soup its characteristic bitter flavor; do not boil for long after adding to preserve the bitterness.
9. Garnish with green onions and serve hot.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.