Recipe - Sarapatel De Cristina

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)

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!

CHILEHEADS DIGEST V3 #039

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