Sarapatel
A traditional and intensely flavored Bahian offal stew, featuring a rich sauce made with pig's blood and organs, seasoned with spices and chili. This dish is a testament to the fusion of Portuguese and African culinary influences in Brazil.
🧂 Ingredients
- 1 kg Pork offal (heart, liver, kidney, lungs, stomach - cleaned)(Ensure all offal is thoroughly cleaned and any tough membranes or excess fat are removed. Lungs and stomach may require longer initial cooking.)
- 200 ml Pig's blood(Fresh pig's blood is traditional. If unavailable, consult with a butcher for alternatives or omit, though it will significantly alter the dish's character.)
- 2 large Onions
- 3 medium Tomatoes
- 60 ml White vinegar(Helps to tenderize the offal and balance the richness of the dish.)
- 3 medium Chili peppers (e.g., malagueta or habanero)(Adjust quantity and type of chili to your heat preference.)
- 4 cloves Garlic
- 1/2 cup Cilantro
- to taste Salt
- to taste Black pepper
- as needed Water or pork broth
👨🍳 Instructions
- 1
Prepare the offal: Thoroughly wash all pork offal under cold running water. Trim away any excess fat, membranes, or tough connective tissues. Cut the offal into small, bite-sized pieces (approximately 1-2 cm cubes).
⏱️ 30 minutes - 2
Initial cooking of offal: Place the prepared offal in a large pot. Cover with cold water or pork broth. Add a splash of vinegar and a pinch of salt. Bring to a boil over medium-high heat (212°F / 100°C), then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the offal is tender. The exact time will depend on the types of offal used; lungs and stomach may take longer. Skim off any impurities that rise to the surface during cooking.
⏱️ 1 hour 30 minutes to 2 hours - 3
Drain and reserve: Once tender, drain the offal, reserving about 1 cup of the cooking liquid. Discard the rest. Let the offal cool slightly, then dice any larger pieces further if needed.
⏱️ 10 minutes - 4
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil or lard over medium heat (350°F / 175°C). Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped chili peppers and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 8 minutes - 5
Add tomatoes and offal: Stir in the chopped tomatoes and cook until they begin to break down and form a sauce, about 5-7 minutes. Add the cooked and diced offal to the pot. Stir well to combine with the onion, garlic, and tomato mixture.
⏱️ 12 minutes - 6
Simmer and season: Pour in the vinegar and the reserved cooking liquid. Season generously with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 30 minutes - 7
Incorporate blood: Carefully stir in the pig's blood. Continue to cook over low heat, stirring constantly, until the blood has thickened and the stew has a rich, dark color. This process should take about 10-15 minutes. Do not boil vigorously once the blood is added, as it can cause it to curdle.
⏱️ 15 minutes - 8
Final check and serve: Taste and adjust seasoning with salt and pepper if necessary. The consistency should be that of a thick stew. Serve hot, garnished with fresh chopped cilantro. Sarapatel is traditionally served with white rice.
⏱️ 5 minutes
💡 Pro Tips
- ✓Vinegar is crucial for tenderizing the offal and cutting through the richness of the stew.
- ✓Sarapatel is a dish deeply rooted in Portuguese-African culinary fusion, particularly in the Bahian region of Brazil.
- ✓This is considered an acquired taste due to its strong flavors and ingredients. Embrace the intensity!
- ✓Ensure thorough cleaning of offal to remove any unpleasant odors or textures.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a less intense flavor, you can reduce the amount of offal or use only heart and liver.
- Some variations include adding more blood for a richer, darker sauce.
- Add other spices like cumin or paprika for a different flavor profile.