Wash thoroughly the goat innards and set aside small intestine or isaw.
In a casserole put all innards, whole garlic and crushed ginger. Cover with enough water and boil for 10-15 minutes, discard liquid and drain innards, keep aside to cool down.
In a another casserole put the small intestine/isaw and cover with enough water and boil for 10 to 15 minutes, remove intestine from casserole, drain and let it cool. Keep aside green liquid from boiled isaw for papait.
Cut into small slices all goat innards.
In a sauce pan sauté onion, garlic and ginger. Add in goat innards and stir cook for 8 to 10 minutes or until it start to render fat.
Add some fish sauce or patis and stir cook for another 3 to 5 minutes.
Add in enough water to cover innards and simmer for 45 to 60 minutes or until tender, add more water as necessary.
Add siling labuyo, sinigang mix and papait (half quantity at time and taste sourness and bitterness add more if required).
Simmer for another 3 to 5 minutes. Season with salt and pepper to taste, garnish with spring onion.