Pinapaitan
Stew of goat meat and offals | |
| Alternative names | Papaitan, sangkutsar (singkutsar), sinanglaw (sinanglao) |
|---|---|
| Type | Stew |
| Course | Entree |
| Place of origin | Philippines |
| Region or state | Ilocos region |
| Serving temperature | Hot |
| Main ingredients | Goat (or beef), offals, bile (or cud) |
| Ingredients generally used | Ginger, shallots (or onions), garlic, tamarind, bilimbi, chili pepper |
| Variations | Fish, carabao, kinigtot |
| Similar dishes | Kilawin, niu bie tang |
Pinapaitan or papaitan (lit. "to [make] bitter") is a Filipino-Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud (also known as papait). This papait gives the stew its signature bitter flavor profile or "pait" (lit. "bitter"), a flavor profile commonly associated with Ilocano cuisine. Similar to other Ilocano meat dishes, pinapaitan does not contain any vegetables other than those used for flavoring.
Various offal include tripe, kidneys, liver, heart, intestines, pancreas, and spleen. Hide and blood may also be added. Alternately, it can be made with beef when goat is not available. It also goes by the name sangkutsar from the Spanish term "sancochar" meaning "to parboil". In Vigan and Pangasinan, pinapaitan made with beef is known as sinanglaw.
It is enjoyed as a main dish served with rice or as pulutan (appetizer) with alcohol. One researcher has suggested that the consumption of pinapaitan may be an underlying display of machismo, not dissimilar to extreme chili-eating competitions. Nevertheless, the consumption of bitter foods including bile is said to trigger the body's innate immunity, thus supporting disease prevention and promoting health.
It has no relation to the similar sounding dish named paitan (白湯), a common soup for Japanese ramen.