I cooked papaitan for today's meal. Papaitan is made out of cow or goat innards, or internal organs. It was popularized by Ilocanos from Luzon area, but became well known all around the Philippines. It was coined from the word pait, means bitter, because it has an extracted juice from cow's or goat's gall bladder, that is why it has a bittery taste soup. In my version it, I usually add some sinigang mix or tamarin seasonings, to add a taste of sourness.
I also preferred using a cows meat and innards, because I don't want to eat goat, it is something unusual for me and I don't want to taste it. I can't explain why, but that is my real situation. Papaitan made from cow is something especial, its soup and engredients is awesome.
Using pressure cooker while cooking it, will make its meat and innard more tender, it will also helps to extract its oil into a soup. My way of cooking of it is, to cut all of the meat and innards, add some onions, black pepper, tamarind seasonings, fish sauce or patis or just salt, add some gall bladder juice extract. Put them all together in a pot, then simmer for 1 hour, the longer you cooked it, the tastety it will going to be.
Here is own finish product of papaitan. Let's eat!