Free Recipe Sarapatel De Cristina
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Sarapatel De Cristina Recipe
1 kg (Pork) Tripe; preferably
-intestines
100 g Linguica (same as chorizo);
-(a small very spicy
-sausage)
300 g (Pork) Blood (coagulated) (I
-know this is available in
-Melbourne; permitted by
-local health regulations;
-etc.; I don t know about
-other countries)
100 g Salted beef
50 g 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 g Spring onion
Salt
50 g Cuentro (Coriander leaves)
2 Fresh limes
4 Pimenta de Cheiro; WHOLE
-(Pimenta de cheiro is very
-similar to habanero)
Sarapatel De Cristina Preparation
From: moorej@brolga.atea.mat.army.defence.gov.au (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.
Cooking Temperature:
Recipe Serves: 6
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