Papaitan

Method

1. Pre boil the cleaned innards in water with a little vinegar and salt for 15–20 minutes, then discard the liquid and rinse. Cut into small pieces.
2. Heat the oil in a pot over medium heat. Sauté the garlic, onion, and ginger until fragrant.
3. Add the chopped innards and sauté a few minutes more.
4. Pour in the water and bring to a boil, then lower the heat and simmer 45–60 minutes until the innards are tender.
5. Add the vinegar or calamansi juice and simmer a few minutes without stirring at first to mellow the acidity.
6. Add a small amount of food-grade bile from a reputable inspected supplier, then simmer thoroughly before tasting. Repeat in small additions only after each addition has cooked; add the green chilies. Do not taste raw bile.
7. Season with salt and pepper and simmer a few more minutes, then serve papaitan very hot.