Beef Papaitan

🧂 Ingredients

• 200 grams beef tripe

  (cut into 1 inch strips)
• 200 grams beef intestines

  (boiled whole then cut into bite-sized pcs)
• 100 grams beef kidney

  (cut into cubes)
• 1 thumb-sized ginger

  (sliced)
• 1 stalk lemon grass
• 4 pcs bay leaves
• 1 tbsp rock salt
• 2 tbsp cooking oil
• 150 grams beef liver

  (cut into 1 inch strips)
• 1 thumb-sized ginger

  (julienned)
• 3 cloves garlic

  (chopped)
• 1 medium onion

  (sliced)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 tbsp fish sauce
• 1 whole lime peel or skin
• 1 1/2 tbsp lime juice
• 3 green chilis

  (1 pc sliced, 2 whole)
• 6 cups water

Instructions

• 1 Scrape skin of lime with a fine grater, cut in half and extract 1 1/2 tbsp of
  lime juice.
• 2 Extract remaining juice from lime then cut the peel into small pieces. Set lime
  zest, juice, and peel aside for later use.
• 3 In a large pot, pour enough water and tip in rock salt, ginger, lemon grass, and
  bay leaves.
• 4 Add beef tripe, intestines, kidney. Cover with lid and boil for 50-60 minutes or
  until soft and tender. Skim off scum that rises on top of the pot occasionally.
• 5 Remove from heat then cut beef intestines into bite-sized pieces.
• 6 Heat oil in a deep pan over medium heat. Sauté ginger until fragrant then sauté
  onion and garlic until onion is wilted.
• 7 Mix-in boiled beef innards then add lime peel and zest. Stir to incorporate
  ingredients.
• 8 Add fish sauce, salt, pepper, and lime juice. Mix until fully incorporated.
• 9 Add beef liver and cook while occasionally stirring for 4-5 minutes or until
  livers or browned.
• 10 Pour-in water and stir-in green chilis. Simmer for 15-20 minutes or until soup
  is slightly reduced and lime peel is tender.
• 11 Remove from heat and transfer in a serving bowl. Enjoy while warm. Bon appetit

Nutrition Info