| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Brazilian |
Maindish |
8 |
Servings |
INGREDIENTS
| 1/2 |
kg |
White beans; dried (lima beans) |
| 1/2 |
kg |
Tripe; sliced (use the flat white stomach lining type tripe this time; rather than the intestines called for in the Sarapatel recipe) |
| 1 |
|
Chourico sausage; chopped coarsely |
| 200 |
g |
Bacon; fatty, chopped coarsely (toucinho) |
| 200 |
g |
Salted (or smoked) pork (eg.ribs); soaked (if salted) and chopped (or "Carne de Charque" if available) |
| 200 |
g |
Salted beef; chopped ("Carne de Sol"; if available) |
| 4 |
|
Cloves garlic |
| 1 |
ts |
Black peppercorns |
| 1 |
|
Onion; sliced |
|
|
Cuentro (coriander leaves) (up to) |
| 5 |
|
Spring Spring onions; chopped |
|
|
Mint |
| 2 |
|
Tomatoes; chopped |
| 1 |
|
Green (bell) pepper; chopped |
|
|
Black pepper; ground |
|
|
Bay leaves |
|
|
Vinegar |
|
|
Olive oil |
|
|
Saffron; or colouring |
INSTRUCTIONS
From: moorej@brolga.atea.mat.army.defence.gov.au (John Moore)
Date: Mon, 15 Jul 1996 14:38:20 +0930
Soak salted meat in water for several hours (or simmer for a few minutes).
Cook the beans in sufficient water. Crush the peppercorns, garlic and
onion together, add the herbs, tomatoes, green pepper, spring onions,
vinegar, colouring and mix together well (NOTE: This mixture is called a
"tempero" and is commonly used in Brazilian cooking, often with tomato
paste as well). Add to the chopped meat together with a little oil, bay
leaves, ground pepper and tripe, in a large saucepan. Cover and cook ten
minutes in only the oil and the water left on the meat (I can smell it
already). Then combine with the beans and bean water. Add water to cover
if necessary. Cook in a pressure cooker 30 min., or until cooked using any
alternative method.
Eat with "Fresh Malagueta Sauce" (see recipe).
CHILE-HEADS DIGEST V3 #044
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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