Kalabaw na papaitan sa Tuguegarao, gaano nga ba kapait? | Biyahe ni Drew
Aired (October 13, 2024): Ilang dekada nang nagpapainit sa tiyan ng mga taga-Tuguegarao ang papaitan. Pero ang papaitan dito, mas pinasarap pa raw ng gastric juice o “puro” ng kalabaw. Kung gaano ito kapait, titikman ng food content creator na si Mark Battulayan o mas kilala bilang Mr. Batts. Panoorin ang video.
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00:00The people of Tuguegarao have never missed out on eating Kalabaw
00:04because all of the ingredients are cooked in a soup.
00:07The people of Tuguegarao's favorite dish for decades is Papaitan.
00:17And when it comes to Papaitan,
00:19this is where Tatay Orlando used to eat his first meal.
00:23I used to cook Papaitan when I was 2 kilos.
00:28Now, there are more and more people who cook Papaitan.
00:33The amount of ingredients is low, up to 70 kilos.
00:38The amount of ingredients is 25 to 30 kilos.
00:42He has to go early because his shop is already sold out.
00:47We sell Kalinga, Apayaw, Apare, all of that.
00:54We came from Manila.
00:56It's far, but we came here just to taste it.
01:02What his vendors bring back is his signature seasoning.
01:05But what makes it even more delicious
01:10is the gastric juice of Kalabaw or Puro, as they call it.
01:14I'm telling you, there's no exception.
01:16The difference between Papaitan of the North,
01:19in general, and other versions of Papaitan in the rest of Luzon or the Philippines,
01:23is that in Manila, Papaitan is only served as an appetizer.
01:28But here in the North,
01:30even the gastric juice or the undigested part of the animal,
01:37that's what's used for Papaitan.
01:40One of the food content creators on Tiktok,
01:44Mark Batulayan, or better known as Mr. Bats,
01:48literally means food trip because he travels to different foods in the North.
01:53Hi, what's up? This is Mr. Bats.
01:55I heard that we'll be tasting Puro Kalabaw on our trip.
01:59That's why I'm here.
02:01Of course, I'll be with you. Let's go!
02:04We'll try how familiar he is with Papaitan.
02:07While blindfolded,
02:09will Mr. Bats be able to guess what's inside the Kalabaw?
02:13I feel like I can perfect this.
02:16And because you're confident, Mr. Bats,
02:18we'll confuse you.
02:20What he doesn't know is that
02:22we'll add a part that's not used in Papaitan,
02:25but in another Tuguey Grau dish,
02:27La Oya.
02:29It's called La Oya.
02:30It's cooked like a typical Nilaga.
02:32The meat is boiled for a few hours
02:34along with pork bones, beef, or Kalabaw.
02:37But in this dish,
02:38it's not just the meat and Kalabaw bones that are boiled,
02:42but also the head of the Kalabaw,
02:43which is also served with Mata.
02:46That's why we thought of adding the head of the Kalabaw, La Oya.
02:49Maybe they'll like it.
02:51It's okay if they're the ones looking for that.
02:54Our dishes are always sold out.
02:57We cook La Oya with Mata.
03:00Back to you, Mr. Bats.
03:01Are you ready to guess?
03:04Eros, can you guess which part of the Kalabaw Mr. Bats will taste?
03:10Oh.
03:12Chewy.
03:16It's hard to guess.
03:18Maybe this is the heart.
03:21It's hard to guess.
03:24This is a bit hard.
03:27I can hear myself choking while eating this.
03:31I think this is the heart.
03:35I'm losing my confidence.
03:45Liver?
03:51It's a bit fatty.
03:53This is also a bit tough.
03:55Skin?
03:57Tongue?
03:58Tongue?
03:59Eros, can you guess?
04:04The smell is strong.
04:07I think this is the liver.
04:10The liver is used for the liver.
04:14Two out of five.
04:15Better luck next time, Mr. Bats.
04:18Here in Tuguegarao,
04:20I can say that our culture is Bukodtangi.
04:23Because many aspects of our culture revolve around Kalabaw.
04:29So, the consumption of Kalabaw
04:32has been going on for hundreds of years.
04:35We inherited this from our ancestors before.
04:38The primary reason for this is for our own sustenance,
04:42for subsistence.
04:48Tuguegarao
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