Papaitan

This what separates the men from the boys. It's meant to be served extremely spicy. This is a very good pulutan for the heavy drinkers for it provides warmth for them palates. It's bitter, sour taste will have you craving for more. I don't know a single drinker who doesn't like this dish. It's also good the morning after a night of partying. If you hadn't tasted this dish yet, it's a must try.

Papaitan 
What you'll need:
1 kilo assorted goat innards (tripe, intestines, liver, heart, etc.)
2-3 tbsp gall bladder juice
1/2 cup red chilies, chopped
1 pack tamarind soup base (sinigang mix)
1 onion, sliced
3 cloves garlic, chopped
1 tbsp ginger, chopped
salt and pepper
cooking oil
water for the stock

How to:
1. Clean goat innards thoroughly by scraping it the back of a knife. Cut into bite-size portions.
2. Pre-boil goat innards in water until tender. Remove from heat and drain. Set aside.
3. Heat some oil in a soup pot and sauté onion, garlic and ginger.
4. Add the goat innards and sauté for at least a minute.
5. Pour in water just enough to double the volume. Bring to a boil and cook for 15 minutes with the lid.
6. Add sinigang mix and chilies.
7. Add the gall bladder juice and simmer for a minute.
8. Season with salt and pepper according to taste.
9. Remove from heat and serve. Enjoy!