Sinampalukang Kambing is a hearty goat dish cooked low and slow with unripe tamarind for sourness and chili peppers for spice. Also known as Up and Down, the head (Up) and feet (Down) of the goat are what’s traditionally used in this sour soup. This popular Ilocano delicacy can be served as an everyday viand but it’s more commonly enjoyed during fiestas and special gatherings as accompaniment to beer and liquor.
Unlike kalderatang kambing where a robust tomato sauce can mask the pungent smell or taste of chevon, sinampulakang kambing is but a simple affair of meat and broth. I recommend soaking the meat in vinegar first, and then simmering with copious amounts of ginger to manage the barnyard stench. Give this truly Pinoy dish a try and please don’t forget to leave me a feedback. Your comments are always a pleasure to read.
- 3 pounds goat meat cut into serving parts
- 2 cups vinegar
- 1 onion peeled and quartered
- 2 thumb-size ginger pounded
- 2 tablespoons fish sauce
- 1 pound unripe tamarind
- 5 finger chili peppers
- 1 bunch green onions stemmed and chopped
- salt to taste
- In a large bowl, combine goat meat, vinegar and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse meat and drain well.
- In a pot over medium heat, bring to a boil enough water to cover meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain goat meat and rinse well. Rinse pot.
- In the clean pot, combine goat meat and about 6 cups of water. Bring to a boil, skimming scum that floats on top. When broth has cleared, add onion, ginger and fish sauce. Lower heat, cover and simmer for about 1-1/2 to 2 hours or until tender. With a slotted spoon, remove ginger and discard.
- Wash tamarind and place in a pot with about 2 cups water. Bring to a boil and cook until soft and outer skins begin to burst. With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Pour tamarind juice into the pot of meat.
- Add chili peppers and continue to cook for about 4 to 5 minutes. Season with salt to taste. Add green onions and cook for about 1 minute. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”