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Soup Dishes Cooking Time : Approximately 2 hours 15 minutes Recipe Servings : Serves: 6 Recipe Dificult : easy 0.00

Philippines Beef Papaitan | Traditional Filipino Bitter Beef Soup Recipe

Filipino Beef Papaitan is a traditional Ilocano-inspired soup known for its distinctive savory, tangy, and pleasantly bitter flavor. Traditionally prepared with beef, beef offal, ginger, garlic, onions, chili peppers, and bile, Papaitan is a hearty Filipino dish often enjoyed with steamed rice. The bitterness is balanced with citrusy calamansi or lemon juice and savory seasonings, creating a deeply flavorful broth.

This comforting soup is especially popular during family gatherings, celebrations, and occasions when a warming, rustic Filipino dish is desired. Beef tripe, liver, heart, and other cuts can be used to create an authentic texture and rich flavor. The ingredients are carefully cleaned and simmered until tender before being combined with aromatics and the characteristic bitter element.

For a milder homemade version, the amount of bile can be adjusted gradually according to taste. Fresh chili, ginger, and calamansi add brightness and heat, while the slow-simmered beef creates a rich and satisfying broth.

Serve Beef Papaitan hot with steamed white rice and extra calamansi on the side for a traditional Filipino meal.

Cooking Method

Thoroughly clean the beef tripe, liver, heart, and beef meat.
Place the tripe in a pot with water and bring to a boil.
Simmer for 45–60 minutes until tender.
Drain and cut the tripe into bite-sized pieces.
Heat the cooking oil in a large pot over medium heat.
Sauté the onion, garlic, and ginger for 2–3 minutes until fragrant.
Add the beef chuck and beef heart and cook until lightly browned.
Pour in the beef broth or water.
Cover and simmer for 30–45 minutes, or until the beef is tender.
Add the cooked tripe and liver.
Season with fish sauce and black pepper.
Simmer for another 10–15 minutes.
Gradually add the beef bile, stirring well after each addition.
Taste carefully and adjust the bitterness to your preference.
Add the chilies and calamansi or lemon juice.
Simmer for another 3–5 minutes.
Adjust the salt and fish sauce as needed.
Garnish with green onions and fresh chilies.
Serve hot with steamed rice and calamansi wedges.

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Scale this recipe Work out nutrition

Beef and Offal : 1 lb (450g) beef tripe, thoroughly cleaned ,, ½ lb (225g) beef liver, cut into small pieces ,, ½ lb (225g) beef heart, cut into small pieces

Beef and Offal : ½ lb (225g) beef chuck or stew meat, cubed ,, 6 cups water or beef broth

Aromatics : 1 medium onion, chopped ,, 5 garlic cloves, minced ,, 2-inch piece fresh ginger, sliced

Aromatics : 2 green chilies, sliced ,, 1–2 red chilies, sliced (optional)

Seasoning : 1–2 tbsp beef bile, added gradually to taste ,, 2 tbsp fish sauce ,, 1 tsp black pepper

Seasoning : 1 tbsp calamansi juice or fresh lemon juice ,, 1 tsp salt, or to taste ,, 1 tbsp cooking oil

Garnish : Chopped green onions ,, Fresh chili peppers ,, Calamansi or lemon wedges

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