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Papaitan is a traditional Filipino dish that is mainly composed of bile and the innards of a goat such as the kidney, liver, heart, pancreas, and intestines. 'Papait' means 'bitter' in Filipino, which refers to the bitter taste of bile.

Papaitan has a distinctive bitter taste due to the presence of bile. However, it also has savory and sour notes from the other ingredients used in its preparation.

You can, but it won't have the distinct bitterness that is expected of Papaitan.

Aside from goat offal and bile, Papaitan may also include ginger, green chili, and seasoning like vinegar or calamondin juice, salt, pepper and onions.

Papaitan is commonly served as a main dish with rice on the side. It's typically enjoyed hot.

Papaitan involves several steps including cleaning the offal, sauteing the ingredients and simmering them until tender, adding the bile, and seasoning.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, you can freeze leftovers of Papaitan. Just make sure you store them in airtight containers.

Papaitan originated from the Ilocos region in the northern part of the Philippines.

Yes, there is. You can use beef innards instead of goat's. The taste is almost similar.

While it contains some nutrients from the meat and vegetables used, Papaitan is generally high in cholesterol due to the offal content.

There's no classic vegetarian version of Papaitan, mainly because the essence of the dish is from the goat or beef innards.

Papaitan is not widely known outside the Philippines, although it can be found in Filipino communities and restaurants abroad.

The cooking process for Papaitan can take anywhere from 2 to 4 hours.

Due to its high cholesterol content, Papaitan might not be suitable for individuals on a strict low-cholesterol diet.

The bitterness of Papaitan can be reduced by not using too much bile, or by adding other flavorful ingredients like garlic, ginger, and onions to the dish.