Sarapatel de cristina

Yield: 6 Servings

Measure Ingredient
1 kilograms (Pork) Tripe; preferably intestines
100 grams Linguica (same as chorizo); (a small very spicy sausage)
300 grams (Pork) Blood (coagulated) (I know this is available in Melbourne; permitted by local health regulations; etc.; I don't know about other countries)
100 grams Salted beef
50 grams Bacon fat (or very fatty bacon)
1 Onion
4 Cloves Garlic
2 Tomatoes
1 Bay leaf
1 Green pepper (Oops; talking Australian here: = green bell pepper)
Black pepper; ground
50 grams Spring onion
Salt
50 grams Cuentro (Coriander leaves)
2 Fresh limes
4 Pimenta de Cheiro; WHOLE (Pimenta de cheiro is very similar to habanero)

From: moorej@... (John Moore)

Date: Wed, 10 Jul 1996 11:01:35 +0930 (Note: the following ingredients are essential apart from the salted beef.

Sarapatel can also include heart and lung) Wash the intestine VERY thoroughly, cutting into lengths and turning it inside out, in water, then in lime juice. Then cut into rings 1" long (hey, I'm an engineer, I'm allowed to mix units) and and leave soaking in the lime juice. Cut the sausage, beef, bacon and half the blood into smallish pieces. Put the bacon pieces into a pressure cooker (or electric frypan or cast iron pot) and melt the fat. Fry the garlic a little in the fat then throw everything in except the reserved blood. Cook covered for 30 minutes, add the reserved blood and cook for a further 15 minutes (or until cooked).

Serve with farinha (Manioc flour toasted with chopped onion and bacon).

Eat with the fingers (Bahian style).

That's it. Last time I posted it I don't think anyone tried it, although someone (Cameron B.?) mailed me saying he had stuck the recipe to his fridge door to annoy his (vegie?) better half. Way to go, Cameron! CHILE-HEADS DIGEST V3 #039

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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