For those of you who are curious enough to stick around for the rest of this post, here's a little bit of history about sarapatel before we dig into the recipe itself. In Brazil, sarapatel is associated with the state of the northeast. However, its origins are not Brazilian, but instead are European. Sarapatel is an ancient dish from the Alentejo region of Portugal, and was carried with Portuguese colonists and settlers to the New World. Interestingly, these same Portuguese carried the recipe for sarapatel when heading for colonies in the opposite direction from Brazil, and today sarapatel is considered a traditional dish in the parts of India that were formerly Portuguese - most famously Goa.
Whereas the chicken dishes that were featured the past few days on Flavors of Brazil used liquid blood to flavor the sauce, and added vinegar to the blood to make sure it stayed liquid, in sarapatel the blood is cooked in boiling water to coagulate and solidify it, and then it is added to the sauce as a solid ingredient. When I lived in Vancouver, Canada, I'd often see solidified cubes of pork blood in the meat markets of Chinatown, and the blood used in sarapatel is essentially the same as this Chinese ingredient.
I must say, before I add the recipe, that I can't vouch for how this recipe tastes, as I'm unable to even think of eating a bowl of sarapatel. I am assured by some of my sarapatel-loving friends here in Fortaleza that this is a typical recipe, and that it sounds delicious (to them!)
RECIPE - Sarapatel
1 set pork viscera as follows: lungs, liver, heart
2 cups solidified pork blood, cut into 1 inch cubes**
2 cups water
lime juice to taste
2 large red onions, chopped
5 cloves garlic, chopped
2 tsp. freshly ground black pepper
4 Tbsp. chopped fresh mint
4 Tbsp. chopped parsley
1/4 cup red wine vinegar
2 serrano chiles
4 Tbsp. lard
** If the pork blood is liquid, pour it into a boilable Zip-Loc bag, and cook in simmering water for approximately 15 minutes. Let cool, and remove from bag, then cube.
In a large pan or stockpot, combine the water, the pork innards, a good amount of lime juice, and some halved limes. Bring the water to a boil, drain the innards, and then repeat the process with fresh water and lime juice. Remove the innards from the water, let drain, then cool,. Chop the innards into bite sized pieces and return them to the water with all the other ingredients except the lard and the blood. Cover, and refrigerate for 24 hours.
The next day, remove all the solid ingredients from the pan or stockpot. Drain them well. Heat the lard in a heavy duty frying pan, and fry all the ingredients, in batches if necessary to avoid crowding. Once they are golden, place in a fresh pan, cover with fresh water and lime juice, and cook for 2 to 3 hours, or until the pork is tender. Carefully add the cubed blood, let simmer for a few minutes for the sauce to thicken, then serve.
Recipe translated and adapted from Mundo de Sabores.