Whenever a goat is butchered in the Philippines, the head and the 4 feet are set aside. These parts of the goat are the last to be cooked. The innards are usually cooked as “pinapaitan” while the meat and bony body parts are cooked as “kaldereta” and the skin with some meat are grilled and prepared as “kilawin” or “kappukan” – one of the best known Ilocano appetizers and dishes.
Goat’s Up and Down Sour Soup Dish or “Sinampalukang Ulo at Paa ng Kambing” – ulo is head, paa is feet and kambing is goat, is a popular appetizer that originated in the Ilocandia. “Up” is referred to the “head” and “down” is referred to the “feet”. It is usually served as the last appetizer in a drinking session to reduce the effect of alcohol taken. With its sour taste and spicy characteristics, it helps relieve the ill-effects of alcohol intoxication and hang-over.
The Ilocanos in the northern part of the Philippines have unique ways of preparing foods. Most Ilocano dishes do not use cooking oil – making them healthier and fat-free. Other ethnic groups like the Tagalogs who have adopted Ilocano dishes such as “Pinakbet”, “Sinampalukang Ulo at Paa ng Kambing” and others used cooking oil in preparing or cooking them.
A restaurant that offers different goat dishes is called “Kambingan” in the Philippines. Goat feet and head are available in many supermarkets and wet markets in the country.
Here are the simple ingredients you need in cooking “Goat’s Up and Down Sour Soup Dish”.
1 goat’s heat – cut into serving pieces
4 goat’s feet – cut into serving pieces
2 onions – quartered
1 cup young tamarind leaves/tamarind fruits or 1 sachet of concentrated tamarind powder
10 pieces siling pangsigang (green chili –long)
5 pieces siling labuyo (red chili) – chopped
2 pieces thumb-sized ginger (optional) – peeled, crushed and chopped
Salt or fish sauce to taste
Monosodium glutamate (msg) – optional
Clean well the goat’s head and feet. Make sure that all hair are removed and wash carefully.
In a cooking pot, boil a liter of water.
Add the meat, ginger and onions, cover and boil until meat are tender.
Pour in some fish sauce or salt, chopped siling labuyo, siling pangsigang and young tamarind leaves.
Simmer for 15 minutes and add monosodium glutamate.
The longer you keep it boiling the better it taste. Just add small amount of water from time to time in order not to drain. This sour soup dish is perfect in relieving hang-over.