Pinaitan

Papaitan Ingredients:

1/2 kilo following beef innards; cut in 1" cube

tripe,
liver
kidney
heart
pancreas
intestines
1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
1 clove garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye pepper (siling labuyo)
Salt and pepper
Fish sauce
Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed
Papaitan Cooking Instructions:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Suate ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper. Continue sautéing until all liquid has evaporated and innard's edges start to brown. Pour enough water to cover the mixture. Bring to a boil for a while and then drop the beef tenderloin. Simmer until tenderloin is cooked, then drop the siling labuyo.

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.