Kalderetang Kambing

Stewed Goat in Sweet and Spicy Tomato-Liver Sauce

Kalderetang Kambing is stewed goat meat cooked in spicy tomato sauce, seasoned with liver spread and sweet pickle relish.

Cooking Caldereta, whether beef, pork or chicken is quite easy, but cooking Kalderetang Kambing is the real challenge.

Goat or kambing is not a typical meat choice in Filipino cooking. It's usually served spicy hot to mask its funky smell and taste (anggo), thus a favorite among beer drinkers.

I should say, most Batangueños have found a way to cook it without even a hint of that goat taste.

Being not much of a goat eater myself, I asked a few people on how to tone down or even eliminate the funky taste, and here are some of the options I found.

  • A good friend, Manong Nilo Gutierrez, a genuine Batangueño complete with the accent, said that he usually cleans the meat by rubbing a lot of salt over and over, while rinsing each time. He also said to cook with a lot of garlic and onion.

  • Another friend, Rey Remon from Bicol shared that they boil the meat in Gin tonic, yes, Ginebra San Miguel, and throw out the first boil.

  • The website www.manjemanje.com teaches to soak the goat meat in vinegar overnight, then scrub with lime a few times. After which, water is boiled and poured on the meat to soak for few minutes before throwing the water away.

What worked for me?

I boil the meat in garlic, vinegar, water, little salt and bay leaf(just like making Adobo) and throw out the liquid. That's the first boil.

I do a second boil again with garlic, vinegar, water, little salt and bay leaf, and I keep the broth this time to flavor the dish.


  • Goat Meat
  • Red and Green Bell Peppers
  • Potatoes
  • Tomato Sauce
  • Liver Spread
  • Pickle Relish
  • Chili Peppers or Siling Labuyo
  • Green Olives
  • Knorr Beef Cube


  • Garlic
  • Onion
  • Bay leaf
  • Sugar
  • Salt and Pepper


  • 2 pounds Goat Meat, cut in serving pieces
  • 1st Boil (to discard liquid)
  • 1/4 cup vinegar
  • 2 cups water
  • 2 pieces bay leaf
  • 2 cloves garlic

  • 2nd Boil
  • 1/4 cup vinegar
  • 2 cups water
  • 2 pieces bay leaf
  • 4 cloves garlic, minced

  • Saute
  • Garlic and Onion for sauteing
  • 1 cup red and green bell peppers, cut in strips
  • 4-5 Small chili peppers
  • 1 small can Tomato sauce
  • 1 small can Liver Spread
  • 1/2 cup Pickle Relish
  • 4-5 pieces Potatoes, cubed
  • 1 Knorr Beef cube in 1 cup water
  • 1/2 cup Green Olives
  • 2 tablespoons Sugar
  • Salt and Pepper to taste

1 Boil the goat meat using the 1st boil ingredients. Strain and discard the liquid.

2 Boil the goat meat using the 2nd boil ingredients until the meat is tender, about 1 - 1 1/2 hour or 25 - 30 minutes on pressure cooker.

3 Saute garlic, onion, bell peppers and chili peppers, then add the goat meat and brown for a bit.

4 Excluding the olives, add the rest of the ingredients, together with 2 cups broth (from boiling the goat meat), and cook until potatoes are tender.

5 Add some water if it thickens too much before the potatoes are cooked.

6 Serve the Kalderetang Kambing with rice or an ice-cold beer.


  • Goat Meat requires long time cooking so make sure you have enough water whether using traditional boil or pressure cooker.

  • I add Knorr beef cube to replace the meat flavor lost when I discarded the 1st boil. You could use beef broth instead of the Knorr cube. It's just a personal preference.

  • I don't think the green olives add much to the taste, but your guests can tell right away that it's Kaldereta because of them, so it's up to you whether to use them or not.

  • Find your preferable way of removing the funky smell and taste of goat meat. Try different options and see what works for you.

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