Northeastern Sarapatel recipe

Sarapel, known as sarrabulho in some regions of Brazil and in Portugal, is a typical dish of northeastern cuisine, prepared with tripe and other pork viscera, in addition to curdled blood. It originates from the Portuguese Alto Alentejo, where traditionally Alentejo sarapatel is prepared with lamb or goat.

Northeastern sarapatel is a "substance dish", with a high content of protein and fat, especially suitable for consumption in the winter or before a demanding job. Here at Specialfood we show you how to make sarapatel step by step and, although preparing it is not difficult, it requires time and dedication. Check out the ingredients and method of preparation in photos below and make this recipe for northeastern pork sarapatel right away!

Ingredients for making Northeastern Sarapatel:

 3 kg of pork giblets for sarapatel and curdled blood

 150 grams of bacon or smoked bacon

 3 big onions

 4 tomatoes

 6 lemons

 3 red or green peppers

 6 smelling peppers

 10 bay leaves

 5 cloves of garlic

 1 bunch of fresh mint

 ½ bunch of fresh coriander

 ½ bunch of fresh green onions

 1 teaspoon ground black pepper

 1 teaspoon of cumin powder

 salt to taste

How to make Northeastern Sarapatel:

Start by sanitizing the giblets: quickly rinse the giblets and blood under running water. Then place them in a large bowl, squeeze the juice of 4 lemons directly onto the giblets and cover with water. Wash in this water with lemon juice until the giblets are clean and without a strong smell.

Tip: Pig offal for sarapatel usually includes pig liver, heart and kidneys in addition to curdled blood. The pork pit, in turn, includes the lungs, heart and barrel.

Drain, chop everything into even pieces and place in a pan. Cover with filtered water and bring to a boil for 5 minutes. Drain and set aside.

Tip: if you like, discard the pieces of sarapatel that contain bone and cartilage.

Then finely chop 2 onions, 4 tomatoes, 3 peppers without seeds, 5 garlic cloves, mint bunch, coriander and chives. Mix this seasoning with the giblets and the blood, without burning it yet. Also add the bay leaves, whole peppers, black pepper and cumin and mix everything well. Book to get the taste.

The next step in northeastern sarapatel is to place a large pan over medium heat and fry the bacon or bacon in the fat. When enough fat is released, add 1 finely chopped onion and saute together until lightly browned.

Tip: If the bacon is low in fat, add 2-3 tablespoons of vegetable oil lard to help fry.

Add the seasoned giblets in the previous preparation and also the juice of the remaining 2 lemons. Stir to mix everything and let it cook like that for about 10 minutes, stirring occasionally, to refine the flavors.

Tip: in this step you can add other spices of your choice, such as saffron, paprika, among others.

Then add 2-3 cups of water, in order to get a broth of sarapatel. Cover, cook for another 10-20 minutes and turn off the heat. At the end, taste and match the flavor with salt and pepper to taste.

Tip: the consistency of the sarapatel broth depends on your preference. If you want a thicker broth, let the sarapatel cook on the fire longer, until the broth is reduced.

Finally, serve your Northeastern pork sarapatel with the suggestions presented below. Now that you know how to make Northeastern sarapatel, let us know in the comments what you think of this traditional recipe and bon appetit!

If you liked this suggestion, check out these Northeastern recipes as well:

chicken giblet rice

simple oxtail

salty mgunzah

If you liked the Northeastern Sarapatel recipe, we suggest you enter our Stew Recipes category. You can also visit a list of the best Brazilian recipes.

What accompanies the sarapatel?

Sarapatel is a very complete and nutritious recipe, so it doesn't need to be very neat side dishes. As mentioned above, sarapatel is a dish of Portuguese origin, so here we show you the suggestions for accompanying sarapatel according to both countries:

In Portugal, the way to serve sarapatel is to line the bottom of a plate or a bowl of soup with sliced ​​bread, place the sarapatel over it and decorate with mint leaves or chives and orange slices.

In Brazil, it is customary to serve sarapatel decorated with fried bacon, with a portion of simple vinaigrette, garlic flour or farofa, for example, and plain rice. You may be interested to read about the chicken stir fry recipe blogpost/ majarisco norteno recipe/ oat bread recipe/ olluquito recipe/ peruvian lemon pie recipe/ peruvian sillao beef recipe.

Comments

Post a Comment

Popular posts from this blog

Cheese Bachelor Recipe

Image
The Arequipa bachelor recipe is a culinary delight from Peru that is very simple to make and with very healthy ingredients that provide large amounts of benefits for our body. It is a salad that is part of the typical dishes of Arequipa, composed of ingredients rich in nutrients and vitamins. For this reason, in RecetasGratis, if you don't know how to prepare a bachelor, we are going to teach you in a few easy steps with this Peruvian cheese bachelor recipe that we bring for you. The story of the cheese bachelor is uncertain, but what we do know here is that once you taste it, you will want to do it again and again because it is delicious. Discover how to make cheese bachelor, go ahead and try it! Ingredients to make Bachelor of cheese:  1 onion  2 tomatoes without skin or seeds  200 grams of fresh cheese  2 shelled corn  1 handful of black olives to taste  250 grams of peeled fresh beans  1 red bell pepper  1 lemon (the juice)  1 dash of oli...
Read more

Goiás pie recipe

Empadão Goiás (formerly called "Empadão Goiana") is a typical salty pie from the state of Goiás, which can be filled in various ways. The most characteristic feature of this pie is its shape and size: the dough is placed in individual molds with 14 or 15 centimeters in diameter, 20 centimeters being the most common. Learn with Specialfood how to prepare Goiás pie, check out the dough ingredients and filling suggestions below! Ingredients to make pies from Goiás: For mass:  3 cups of wheat flour (420 grams)  ½ cup margarine or unsalted butter  ½ cup of milk (120 milliliters)  ½ cup of oil (120 milliliters)  2 yolk units  1 tablespoon of baking powder  1 teaspoon of salt For the filling:  1 cooked and shredded chicken breast  1 unit of chopped medium onion  2 pieces of chopped tomatoes without seeds or skin  ½ box of sour cream  3 tablespoons of olive oil  2 tablespoons of cream cheese  300 grams of grated mozzarella ...
Read more

Tacacá recipe from Pará

The tacacá from Pará is another recipe with tucupi, the wild manioc broth very typical of Pará cuisine. This recipe is similar to duck in tucupi, the difference is that, instead of meat, shrimp is used. Learn with Specialfood how to make the traditional tacapá from Pará, check out the typical ingredients below and step by step! Ingredients for making Tacacá from Pará:  2 liters of tucupi  500 grams of salted shrimp (dry)  ½ cup of cassava gum  4 units of pepper scent  4 cloves of garlic  2 packs of jambu  4 chicory leaves  1 teaspoon of salt  black pepper to taste How to make Tacacá from Pará: To prepare this recipe for tacacá from Pará, start by placing a pan of tucupi on medium heat with the spices: crushed garlic, chicory and salt. When it comes to a boil, cover and cook for 30 minutes. In the meantime, wash the shrimp well to remove excess salt. Heat in a pan with 4 cups of water, boiling for 5 minutes, then remove and peel. Add the cassa...
Read more