kappukan a.k.a. ataata: great ilokano raw meat dish a.k.a. kilawen

Kappukan or ataata is really that great Ilokano dish of raw meat, the most preferred is of course beef, but some love carabao meat or carabeef as well, and goat meat, too. And here are some photographs that could at the very least serve as a proof--just by looking at these delicious photographs won't satisfy your want and craving but what the heck, the eyes, and the mind, can feast as well:

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More meat dishes:

• Kappukan nga addaan silet, raw beef with tripes
• Pinapaitan a kalding, goat intestines stew
• Imbaliktad soup
• Pinapaitan, the really bitter original innards stew 
• Kilawen a kalding, goat skin, meat, and liver "salad"

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pannakipunsion idiay ballesteros

On a 2013 pannakipunsion (going to an occasion, or foodie trip for that matter), this time the christening of the daughter of a writer-friend, in Ballesteros, Cagayan, we were feted with the usual local community handaan or sagana, and here’s you’ll find some unusually delicious dishes meant for special occasions, that teased our eager palates. You can see here the traditional pork igado, dinardaraan and adobo; there’s a native chicken adobo, too; and the inevitable pancit bihon. And some more:

Here are some real appetizer—coconut heart/bud (ubog ti niog) cooked in coconut milk and spiced with chili and raw onions and adorned with bits of fried pork intestines/tripe; and the obligatory beef kappukan, of course:

And yes, there’s a veggie, this a dinengdeng, not pinakbet, actually sautéed dinengdeng, of squash fruit and flowers, tarong, sili, okra, with fried pork meat and fat:

The ubog ti niog is the favorite:

And there’s the specialty of the Ilokano writer-poet Jobert Pacnis (father of the christened girl)—ginettaan or sinursuran a bulong ti ariwat (ariwat leaves cooked in coconut milk; ariwat [Tetrastigma harmandii Planch.], ayo in Tagalog, is vine with edible sweet, sour fruit), a sweet and really sour dish to get rid of your suya from all those fatty and meaty pork dishes:

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kappukan nga addaan silet, raw beef with tripes

Kappukan nga addaan silsilet.

Kappukan (also called ata-ata), raw beef tender loin meat, is usually prepared as is, meat only, uncooked of course, freshly sweet and incredibly delicious, with only salt and onions, and chili.

Or with a blanched pespes (pinespes, also called papait) or fresh bile added and diluted for bitter-loving Ilokano folks, and in some preparation, bits of liblibro and tualtualia (beef tripes, or the black insides of the large intestines that resembles “pages of a book,” and “towel”, hence the name), and raw beef liver.

Or with silet (isaw, the small intestines, technically also tripe), cooked rare or medium rare (blanched or slightly boiled).

The meat and offal for beef kappukan can be obtained right in the slaughter house, to assure you of its freshness, from newly butchered cows. Here, this is the municipal slaughter house of Sanchez Mira, Cagayan:

There’s the liblibro at the bottom, left:

These are pespes ready in cellophane sachets, to be paired with every purchase of meat and offal for pinapaitan, imbaliktad, or kappukan:

And here’s the beef for kappukan—the meat, the liblibro, the tualtualia, and the silet:

Cutting up, mincing up. The silet is slightly boiled to tenderize it a bit and remove its raw smell. The liblibro and tualtualia are to be raw, okey, scald it quickly, but don’t boil it:

Mix the kappukan thoroughly, season with salt and pepper and toss it with sliced red onions and minced chili (optional). Boil the pespes and let it cool first before adding to the mixture. Don’t put in vinegar or even calamansi, as the sourness will “cook” the meat, this is supposed to be kappukan or ata-ata so it should be raw and fresh meat. You can opt to have vinegar with fermented chili if you want to and just dip the kappukan in it.

Enjoy it with your favorite drink!

Here are more recent kappukans I'm opportuned to have partaken with buddies:

Preparing kappukan a nuang (carabeef). Note the liblibro and tualtualia.

Kappukan a nuang.

Another carabeef kappukan, papait to the extreme.

Kappukan a baka.

Another beef kappukan. Note the raw liver.

Kappukan a baka.

Pure beef meat kappukan, no tripes.

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