With all the craziness of being a Blogger, a Virtual Assistant, a Web Designer, plus stay at home mom with no help or Yaya, plus homeschool duties, friends are asking, how am I able to cope with all of that?
Well, I admit, my house is not spic and span, that’s my first concession. I just don’t stress myself with leftover dishes in the sink, socks lying around, or toys not in the proper place. Enforcing chores for the kids, it helps, but if it’s not something we can die from -I really just don’t bother.
But you know what helps the most? Technology. I rely on a lot of slow cooking and meal planning.
Like this Pinapaitan for example. I bought the ingredients last weekend. Papaitan has always been a favorite by the grownups at our house. My father is a true blue Ilocano and growing up, we had fond memories of him forcing us to eat this Ilocano dish. (lol). I admit, Pinapaitan is indeed an acquired taste. He uses the collected “apdo” or bile for his Papaitan version though.
It was raining so hard yesterday and everybody is in need of some cheer so I thought that Papaitan would be perfect for dinner.
I defrosted the meats overnight then cooked it in the slow cooker in the morning. By dinner it was glorious!
Don’t have a slow cooker yet? Read here why you should buy a slow cooker! If you’re a working mom, this is perfect for you. You can set it up in the morning and come home to a wonderfully smelling home with your dinner already cooked!
Remember, I do easy? This is Papaitan recipe using Mama Sita! Mama Sita Mix is always here for us busy moms!
Read below to learn how to cook this Slow Cooked Papaitan without the hassle of standing over your stove for hours!
Slow Cooked Pinapaitan Recipe
- 5 garlic cloves
- 2 tbsp vinegar
- 2 knob of ginger (smashed)
- 1 onion (cut up)
- 1 head garlic (cut up)
- 1/2 kilo beef
- 1/2 kilo tripe (have the butcher cut it for you)
- 2 tbsp patis (fish sauce)
- 2 green chili (pang sigang)
- 1 sachet of Mama Sita Papaitan Mix
- 6 cups of water (or hugas bigas)
- spring onion (optional)
Steps on how to cook Papaitan
- Boil tripe with garlic and 2 tbsp of vinegar for 15 minutes then throw the water away. This step is very important for making sure that your Papaitan does not smell funky.
- Saute onions, garlic, and ginger.
- Add tripe and beef and patis (fish sauce) then saute the mixture for 3-5 minutes. Add green chili. If you want it spicier you can also add chili flakes.
- Transfer to slow cooker.
- Add water or hugas bigas and 1 sachet of Mama Sita Papaitan Mix.
- Set to low for 6-8 hours. Or on high 4 hours.
- Serve and top you Papaitan with spring onions.
Notes: For leftover and you find that you don’t have enough soup left, try adding water and any sinigang mix. #protip Also, a true blue papaitan would include innards and liver. Also, instead of beef, the original Papaitan uses goat meat. However, I don’t have access to these classic Papaitan ingredients but feel free to add them if you want!
Ps: Save this recipe by clicking the print button below!