PINAPAITAN (Ilocano dish)

Photo Credits:

Warning: high in uric acid


  • Beef innards (a mixture of tripe, liver, kidney, heart, pancreas, and intestines) – sliced in small pieces
  • Beef meat – sliced in small pieces
  • Pinespes
  • Pait
  • Bile juice
  • Ginger, crushed and chopped – 2 thumb size
  • Onions, diced – 1 medium
  • Garlic, crushed and chopped – 7 cloves
  • Kamias, diced – 10 pieces or more as desired
  • Fish sauce, salt & pepper to taste
  • Oil for sautéing
  • Green sili (optional)
  • Rice wash and/or water – 1 L or at least 1 inch above the meat


  1. Before slicing the beef innards make sure that you clean them thoroughly specially the intestines. Separate the sliced liver.
  2. Heat the oil in a pan and sauté the garlic until it turns brown then add the onions and ginger.
  3. Stir in the innards and meat except for the liver. Let simmer for at least 5 minutes.
    Transfer the meat in a pressure cooker. Add water and/or the rice wash as much as you want and the pait, pinespes, and the bile juice as well as the diced kamias. Bring to a boil under pressure until the meat are tender. Remove lid. If you have no pressure cooker, just cook it in a pot until the meat are tender
  4. Season with fish sauce, salt and pepper. Adjust sourness by adding more kamias. Crush it. Let it boil for 5 minutes
  5. Add the liver and the green sili and let it simmer for at least 2 minutes.

Serve hot.

Credits to: