INGREDIENTS

INSTRUCTIONS

A dish from the Brazilian cuisine, sometimes called "The Brazilian Haggis".
There are different versions; this one was noted down by your correspondent
as he sat humbly watching his better half prepare it (except for when he
was at the sink cleaning intestines).
Wash the intestines VERY THOROUGHLY, first in water, then in lime juice.
Cut into 1/2 inch long rings and leave in fresh lime juice and water
(having first turned the lengths of intestine inside out and cleaning
again).  Cut the sausage, bacon, beef and half the blood into smallish
pieces.  Put the bacon pieces into a pressure cooker and melt into fat. Fry
the garlic a little in the fat then throw everything else in except the
reserved blood.  Close the pressure cooker and cook for 30 minutes. Add the
reserved blood and cook for a further 15 minutes (or until cooked).
Also traditionally served with farinha (manioc flour cooked in fat with
onions and bacon) and eaten with the fingers.
Note 1: In general, all these ingredients are essential, particularly the
tripe, intestines, blood, meats and pimenta de cheiro.  Can also include
heart and lungs.
Note 2: Pimenta de cheiro is a Brazilian c. chinense, similar in appearance
to the habanero.  It is used here as much for its fragrance (the name means
roughly "scented pepper") as for its heat.  I have never tried a habanero,
so I don't know how it compares.
Note 3: This dish, despite its rather threatening ingredients, actually has
quite a subtle and delicate flavour.  Usually served with rice. John Moore,
Melbourne, Australia, <moore@dstos3.dsto.defence.gov.au>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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