The Sarapatel

The Sarapatel is a typical dish originally from Portugal that was adopted by many old Portuguese colonies, including Brazil: its popularity even goes as far as Goa, in India! In Brazil, it is part of the cuisine of the Nordeste, more specifically the states of Pernambuco, Bahia, Rio Grande do Norte, Ceará and Piauí. In Pernambuco, this dish is made with tripe and other offal of pork, and some bacon. While simmering, mint and one or two whole hot chilies are added; sarapatel is served with farofa or rice. In Ceará usually they do not use tripe, and mint is replaced by bay leaves. In Piauí, this dish is instead prepared from the so-called "innards" (set of trachea, lung, kidney and liver) of sheep or goat.

In Portugal the sarapatel is made mainly with lamb or goat. It also seen with the designation sarapatel soup, in some recipes. This recipe outlined here is best made in two days, so it will take some planning ahead...








Yield: 4-6 servings
Preparation:
Refrigerate: overnight
Cooking:
Total time:

The homemade Sarapatel


* 1 pork tongue
* 1 pork liver
* 1 pork lung
* 1 pig’s heart
* 2 linguiça calabresa sausage
* 4 cloves garlic
* 2 onions
* 1 bunch of parsley
* 1 green bell pepper
* 3 Jalapeno
* 5 Mint leaves
* 1/2 cup red wine vinegar
* Water
* Salt and Pepper
* paprika
Procedure:

1) On the day before, we will parboil and prepare our meat: take the tongue, liver, lung, heart, sausages and put in a pot with just enough water to cover and bring to a boil

2) Once the water has boiled, reduce heat setting to low, and one by one clean the offal parts, cut off the unwanted fat and dice everything down to small pieces. Put everything in the refrigerator in the water until the next day.

3) On the next day, start by chopping all the other ingredients.

4) Place all the ingredients together in a large pot, season with salt and add the mint leaves. Make everything simmer together; add more water gradually when needed and stirring occasionally. When you see that the broth is beginning to thicken, turn the heat off: this step should take about 3 hours.

This dish is traditionally served with rice and farofa; decorate with a few whole parsley leaves on each serving

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