Ilocano Bitter Goat Stew

A signature Ilocano delicacy featuring slow-simmered goat meat and offal finished with goat bile for its characteristic bitter depth. Served piping hot with rice and shrimp paste, this comforting stew is beloved across Northern Luzon.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 42 gProtein
• 920 mgSodium
• 680 mgPotassium
• 80 mgCalcium
• 8 mgIron
• 18 mgVitamin C
• 4500 mcgVitamin A

Ingredients

For the goat and tripe

• 1 lb goat meat, bone-in and cut into 2-inch pieces
• 1/2 lb goat liver, cleaned and sliced
• 1/2 lb goat small intestines, scrubbed with salt and rinsed
• 8 cups water
• 1 thumb ginger, smashed
• 1 tablespoon rock salt

For the bile and aromatics

• 2 to 3 tablespoons fresh goat bile, strained
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 3 green long chilies (siling haba), sliced
• 2 tablespoons fish sauce (patis)
• 1/2 teaspoon freshly ground black pepper

For garnish and serving

• 1/2 cup scallions, chopped
• 1/4 cup cilantro leaves
• 2 tablespoons toasted garlic
• Calimansi or lime wedges, salted shrimp paste (bagoong) on the side

Directions

1. Clean the goat intestines by rubbing generously with rock salt and rinsing under cold water three to four times, then cut into 2-inch lengths. Pat the goat meat and liver dry and set aside.
2. In a heavy stockpot, combine goat meat, intestines, smashed ginger, salt, and water. Bring to a rolling boil over high heat, then skim off any gray foam. Reduce to low and simmer uncovered for 60 minutes until the meat is fork-tender.
3. Add the goat liver to the pot and continue to simmer for 10 minutes more. While the broth simmers, sauté the garlic, onion, and green chilies in a small pan over medium heat for 3 minutes until softened and fragrant, then scrape into the stew.
4. Season the stew with fish sauce and black pepper. Slowly drizzle in the goat bile while stirring gently; taste after each addition, as the bitterness intensifies quickly and can overwhelm the dish if added too liberally.
5. Simmer the stew for another 15 to 20 minutes so the bile mellows and melds with the savory broth. Skim excess fat if desired and adjust seasoning with additional fish sauce or salt.
6. Ladle the stew into deep bowls, making sure each serving gets a mix of meat, liver, intestines, and rich broth.
7. Top generously with scallions, cilantro, and toasted garlic. Serve hot with steamed rice and a side of bagoong or salted calimansi to balance the bitterness.

Cook’s Notes

• Goat bile is potent; start with 1 tablespoon and add more if you want a stronger bitter edge—too much will make the stew unpleasantly harsh.
• Clean the intestines thoroughly with salt and a splash of vinegar to remove any off-odors before cooking.
• For a deeper, gamier broth, brown the goat meat in a hot pan before adding the water and aromatics.
• Pair with a sweet dipping sauce like toyomansi or sweet chili to offset the bitter notes for first-time tasters.
• If bile is unavailable, traditional cooks use bile from other animals like carabao or pig, but the flavor profile will shift slightly.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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