I hate Tagalog (No offense, maasim kasi) Papaitan.
Pinapaitan is an Ilocano delicacy. It is named that way because it is supposed to taste from slightly bitter to moderately bitter, depending on one’s preference. But it is in no way, whatsoever to be sour (e di sana tinawag na lang na Inasiman). And unlike most people know, its main ingredient is not cow insides (Sinanglaw/Sinanglao iti awag mi idiay). Here’s how to cook an authentic Ilocano Pinapaitan:
~ 1 kilo of Carabao Tenderloin (paper sliced)
~ 200 grams of Carabao Liver (sliced)
~ 200 grams of Carabao Tripe (sliced)
~ 150 grams of Carabao Fat/Grease (sliced)
~ 2-3 measures of Grass Juice from the Carabao Small Intestines (strained and small intestine sliced) (papait iti awag mi ditoy)
~ 5-10 pieces of Native Onions (sliced)
~ Pinch of Vetsin (MSG)
~ 1 Teaspoon of Salt
~ (Optional) Small amount of Ginger (sliced into strips)
1. Boil 200-300 ml of water.
2. Add 2-3 measures of grass juice and bring to boil.
3. Add the Native Onions (and Ginger).
4. Add the Salt and Vetsin to complement taste and simmer for 2mins.
5. Add Tripe and Fat/Grease.
6. Bring to a boil and add Tenderloin and Liver.
7. Turn-off fire immediately.
Note: Never sauté the fat/grease (kung ayaw mong mamahay kung kinakain mo).
So if you are a real Ilocano, you should know what I mean.