Recipes
Sarapatel
Make a delicious sarapatel for lunch or dinner. A truly Brazilian recipe!
Ingredients
- •500g pork offal (such as heart, lungs and kidneys)
- •500g pork liver
- •1kg coagulated pig's blood
- •2 medium onions, chopped
- •4 garlic cloves, chopped
- •2 tomatoes, chopped
- •1 green bell pepper, chopped
- •1 bunch mixed fresh parsley and cilantro, chopped
- •Juice of 2 limes
- •Salt and pepper to taste
- •Malagueta chili peppers to taste (optional)
- •Oil or lard for sautéing
Instructions
- 1
Wash the pork offal thoroughly under running water, removing any residue or impurities.
- 2
Cut into small pieces and set aside.
- 3
Place the pork offal in a large pot, add enough water to cover and set over medium heat.
- 4
Cook for about 30 minutes, or until the offal is tender.
- 5
While the offal is cooking, cut the pork liver into small pieces.
- 6
Place the liver pieces in a bowl, add the lime juice and season with salt and pepper to taste. Mix well and set aside.
- 7
In another pot, heat a little oil or lard and sauté the onions, garlic, tomatoes and bell pepper until softened and lightly browned.
- 8
Add the seasoned liver to the pot and cook for about 10 minutes, stirring occasionally.
- 9
Once the offal is cooked, drain and add it to the pot with the sautéed liver.
- 10
Stir well to combine all the ingredients.
- 11
Add the coagulated blood to the pot and stir gently so it does not break up completely.
- 12
Season with salt, pepper and malagueta chili peppers to taste.
- 13
For a spicier sarapatel, add more malagueta chili peppers or hot sauce.
- 14
Reduce the heat to low, cover the pot and cook for about 30 minutes, stirring occasionally to prevent sticking.
- 15
Finish with the chopped parsley and cilantro just before serving.