Sarapatel

🧂 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. 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving