Sarapatel
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:30pm

Ingredients




200 grams Pork tripe
1 kg Pork intestines
100 grams Linguica (chorizo)
300 grams Solidified pork blood (we got ours from a Vietnamese butcher who sells it as "pig blood 
100 grams Salted beef
50 grams Bacon fat, diced
1 Onion, chopped
4 Cloves garlic, chopped
2 Tomatoes, chopped
1 Bay leaf
1 Green pepper (that's a large green bell pep
50 grams Spring onions, chopped
50 grams Cuentro (fresh coriander leaves), chopped
4 -(up to)
10 whls pimenta de cheiro
Limes as necessary

Preparation

1 A dish from the Brazilian cuisine, sometimes called "The Brazilian Haggis". 2 There are different versions; this one was noted down by your correspondent as he sat humbly watching his better half prepare it (except for when he was at the sink cleaning intestines). 3 Wash the intestines VERY THOROUGHLY, first in water, then in lime juice. 4 Cut into 1/2 inch long rings and leave in fresh lime juice and water 5 (having first turned the lengths of intestine inside out and cleaning again). Cut the sausage, bacon, beef and half the blood into smallish pieces. Put the bacon pieces into a pressure cooker and melt into fat. Fry the garlic a little in the fat then throw everything else in except the reserved blood. Close the pressure cooker and cook for 30 minutes. Add the reserved blood and cook for a further 15 minutes (or until cooked). 6 Also traditionally served with farinha (manioc flour cooked in fat with onions and bacon) and eaten with the fingers. 7 Note 1: In general, all these ingredients are essential, particularly the tripe, intestines, blood, meats and pimenta de cheiro. Can also include heart and lungs. 8 Note 2: Pimenta de cheiro is a Brazilian c. chinense, similar in appearance to the habanero. It is used here as much for its fragrance (the name means roughly "scented pepper") as for its heat. I have never tried a habanero, so I don't know how it compares. 9 Note 3: This dish, despite its rather threatening ingredients, actually has quite a subtle and delicate flavour. Usually served with rice. John Moore,