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italic=no, also known as papaítan or sangkutsar, is a Filipino cuisine characterized by its distinctive Bitterness, savory, and slightly sour flavor with a rich, earthy profile. It is traditionally prepared using ginger, meat and offal such as the liver, heart, kidneys, and intestines of goat, Cattle, or carabao. The dish’s signature bitterness comes from bile, chyme, or cud extracted from the gallbladder of these animals; in some preparations, traces of bile may also be present in the abomasum (the fourth stomach), where digestion occurs, contributing to the bitter taste. Pinapaitan originated in the Ilocos Region of northwestern Luzon, Philippines. It is commonly served as a Main course, a breakfast meal, or pulutan (food consumed with alcoholic beverages), and is often eaten with Cooked rice.
Pinapaitan has numerous regional variations, some of which use calamansi or other Bittering agent as substitutes for bile. The dish is often compared to sinanglao (also spelled sinanglaw), another Filipino-Ilocano innard soup, as both share similar ingredients and cooking methods; however, sinanglao does not include pait (bile). Pinapaitan is also comparable to other Ilocano cuisine such as ata-ata, kinigtot, imbaliktad, and kappukan, which similarly use pait and comparable ingredients but differ in preparation and cooking techniques.
Its alternative name, sangkutsar, is a Filipinization form of the Spanish language term sancochar, meaning "to parboil," referring to the cooking method used in preparing the dish.
The most probable origin of pinapaitan is from the Spanish colonial era. In the early 1800s, the Spanish friars would get the best meat, while the Filipinos were given the less desirable cuts. Pinapaitan is said to be a product of this resourcefulness, which dates back to that time.
The meat and offal are sliced into thin bitesize pieces 3 cm to 5 cm and parboiled in water mixed with vinegar to remove impurities or gaminess. Aromatics vegetables, primarily ginger (optionally garlic or shallots) is sauteed, followed by the meat and offal. Water is added to the meat and simmered until tender.
The bile (or cud) is added to the stew towards the end of the cooking process. It is optionally soured with vinegar, bilimbi, or tamarind (pulp or leaves), or spiced with . It may be seasoned with salt, fish sauce, or MSG.
Some recipes use bittermelon, or its leaves, as a substitute for bile or when it is not available.
Ilocano people are not the only ones partial to bitter flavors using bile. Niu bie tang is a soup made by the Kam people ethnic group in the Guizhou Province of China. Cattle are fed fine grass and herbs before slaughtering and extracting the ingredients. Other ingredients are added to the cud and bile and boiled to make a soup. People in Guizhou enjoy the soup as the base of noodle dishes.
The Dai people ethnic group in southern Yunnan cuisine is noted for its noodle dish sapie (撒撇), a dish laced with bile and chyme. Similarly, the Thái people (Vietnam) in Vietnam also has a dish called nậm pịa or nặm pịa (intestine juice). The Isan ethnic community in northern Thailand and Lao people, also feature bile in laap (ລາບ). Further afield in Italy, chyme from unweaned calves furnishes the sauce for a Roman dish called pajata.
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