Pinapaitan is solely and authentic, even exotic, Ilokano dish. Loved by any true-blue Ilokano there is, specially those bred in the away (farm, country sides) or promdi (from the province) in any Ilocos place, native or (so-called) Ilokanized. Some Ilokanos shun it, but it’s really an acquired taste and kind of inherent preference if you really have Ilokano roots or blood. But pinapaitan has become a truly Philippine–national–dish. Ilokanos and non-Ilokanos loved it, period. Although non-Ilokanos has somewhat corrupted the right term into “papaitan” (Tagalogized, perhaps?) and most non-Ilokano variation of the original is not at all bitter. Bitterness defines the Ilokano palate, and that of being Ilokano, and the distinct Ilokano-ness (mistaken by some as being kuripot or tightwad, uhuh). Some “papaitan” has no pait at all simply because they avoid the extreme pait of it, bile or the pespes (extract of the masticated grass inside the small intestines of the cow/goat/carabao). And they have the gall to call it papaitan still when it’s not that bitter!
What goes into it is the prizey and pricey innards/offal: heart, liver, intestines, tripes–the liblibros and the tualtualias…
Those prime beef/goat parts, which to some may say “yuck!” with disgust, but when done by the Ilokano “Pinapaitan King,” will turn into this lovely golden ambrosia: