Brazilian Nordeste Pork Offal Stew (Sarapatel)
Sarapatel is a bold and aromatic pork offal stew from Brazil's Nordeste region, layered with fresh coriander, cumin, and bay leaves. The lemon-and-vinegar blanching step is the secret to tenderizing the offal and eliminating any strong gamey notes before the fragrant sauté. A true taste of Brazilian heritage, best enjoyed with white rice or farofa.
🛒 Ingredients
10 servings
- 500 g pork offal (heart, liver, lungs)
- 1 large onion, finely chopped
- 1 small bell pepper, diced
- 1 tomato, peeled, seeded and diced
- 4 garlic cloves, crushed
- 1 bunch fresh coriander (cilantro)
- 2 bay leaves
- 1 tbsp ground cumin
- 1 tbsp freshly ground black pepper
- 1 tbsp sweet paprika or 2 tbsp tomato sauce
- Salt to taste
- Juice of 1 lemon
- 2 tbsp white vinegar
- 2 tbsp lard or vegetable oil
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Directions
- 1
Cut the offal into small cubes. Place in a saucepan with the lemon juice and vinegar, bring to a boil and blanch for 5 minutes.
- 2
Drain and rinse thoroughly under cold running water to remove impurities.
- 3
Heat the lard (or oil) in a large pot over medium heat. Add the garlic, onion, bell pepper and tomato and sauté for 3 minutes.
- 4
Add the offal, cumin, black pepper, paprika (or tomato sauce) and bay leaves. Stir well and cook over medium heat for 15 minutes.
- 5
Pour in 400 ml hot water, cover and simmer over low heat for 30 minutes until the offal is tender.
- 6
Season with salt, sprinkle with fresh chopped coriander and serve hot with white rice or farofa.
💡 Chef's Tip
To mellow the intense flavor of the offal, extend the blanching to 10 minutes and rinse twice. This stew tastes even richer the next day as the spices deepen overnight.
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