Goat Papaitan (Bitter-Sour Dish Soup)

Chef Niel Salvatera

Goat Papaitan (Photo by Ivan Kevin Castro)

Ingredients

16 ounces chop goat innards (consisting of intestines, gizzard, heart, and liver)

1 tsp goat bile

1 tbsp chopped garlic

1/3 cup diced onion

1 piece jalapeno

1 tbsp diced ginger

½ cup chopped spring onion

6-7 cups goat stock (from goat bones)

1 tbsp beef base

salt and pepper to taste

fried or toasted chopped garlic and chopped spring onion

Procedure

Boil chopped goat innards until tender. Then, sauté garlic, onion and ginger for a minute. Mix the boiled and drained goat innards to the sautéed vegetables for about 5 minutes. Pour the goat stock and put the jalapeno and bring to a boil for another 10 minutes. Add beef base and salt and pepper to taste. Add the goat bile. Then, garnish with fried or toasted garlic and chopped spring onion before serving.

Serves 4