Ginger, shallots (or onions), garlic, tamarind, bilimbi, chili pepper
Variations
Fish,[1] carabao, kinigtot
Similar dishes
Kilawin, niu bie tang
Pinapaitan or papaitan (lit. "to [make] bitter") is a Filipino-Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud (also known as papait).[2][3][4] This papait gives the stew its signature bitter flavor profile or "pait" (lit. "bitter"),[5][6] a flavor profile commonly associated with Ilocano cuisine.[7][8] Similar to other Ilocano meat dishes, pinapaitan does not contain any vegetables other than those used for flavoring.[9]
Various offal include tripe, kidneys, liver, heart, intestines, pancreas, and spleen. Hide and blood may also be added.[10][11][12] Alternately, it can be made with beef when goat is not available.[10] It also goes by the name sangkutsar from the Spanish term "sancochar" meaning "to parboil".[13][2][14] In Vigan and Pangasinan, pinapaitan made with beef is known as sinanglaw.[15]
It is enjoyed as a main dish served with rice or as pulutan (appetizer) with alcohol.[16] One researcher has suggested that the consumption of pinapaitan may be an underlying display of machismo, not dissimilar to extreme chili-eating competitions. Nevertheless, the consumption of bitter foods including bile is said to trigger the body's innate immunity, thus supporting disease prevention and promoting health.[17]
It has no relation to the similar sounding dish named paitan (白湯), a common soup for Japanese ramen.
^Prein, M.; Oficial, R.; Bimbao, M.A.; Lopez, T. (2002). Aquaculture for diversification of small farms within forest buffer zone management: an example from the uplands of Quirino province, Philippines. In Rural aquaculture. Wallingford UK: CABI Publishing. p. 97-109.
^ abKorten, G. B. (June 10, 2015). Sagana. Xlibris Corporation. ISBN 978-1-5035-4524-3. Retrieved October 7, 2023.
^"Animal Industry". Philippine Journal of Animal Science. 3–6. Philippine Society of Animal Science.: 73 1966.
^Constantino, Ernesto (March 31, 2019). Ilokano Dictionary. University of Hawaii Press. ISBN 978-0-8248-7902-0. Retrieved October 7, 2023.
^Gapultos, Marvin (November 20, 2018). Pulutan! Filipino Bar Bites, Appetizers and Street Eats: (Filipino cookbook with over 60 Easy-to-Make Recipes). Tuttle Publishing. ISBN 978-1-4629-2036-5. Retrieved October 7, 2023.
^Urbano, Chris (November 20, 2018). The World of Filipino Cooking: Food and Fun in the Philippines by Chris Urbano of "Maputing Cooking" (over 90 recipes). Tuttle Publishing. ISBN 978-1-4629-2041-9. Retrieved October 7, 2023.
^Delgado, Karla P. (2004). Philippine Markets. Centro Escolar University. p. 26. ISBN 978-971-8865-11-8. Retrieved October 7, 2023.
^Asiaweek. Asiaweek Limited. November 1994. Retrieved October 7, 2023.
^"A Taste of Ilocos Norte". Museo Ilocos Norte. December 9, 2008. Retrieved October 7, 2023.
^ ab"Papaitan Recipe". Knorr. Unilever Philippines. Retrieved October 7, 2023.
^Bartholomew, Rafe (June 1, 2010). Pacific Rims: Beermen Ballin' in Flip-Flops and the Philippines' Unlikely Love Affair with Basketball. Penguin. ISBN 978-1-101-18791-3. Retrieved October 7, 2023.
^"What Is Sangkutsa Method? | Pinoy Food Guide". Pinoy Food Guide. Retrieved October 7, 2023.
^Torre, Visitacion R. De la (2006). The Ilocos Heritage. Tower Book House. ISBN 978-971-91030-9-7. Retrieved October 13, 2023.
^Cacho-Sitchon, Kaye L. (April 25, 2021). "Sinanglaw for breakfast". ANCX. ABS-CBN. Retrieved October 7, 2023.
^Cite error: The named reference porm was invoked but never defined (see the help page).
^Jacob-Ashkenazi, Jeanne Rebollido (April 26, 2021). "Beyond pulutan: What men really get out of papaitan and other bitter dishes, according to scienc". ANCX. ABS-CBN. Retrieved October 7, 2023.
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