Sarapatel is a pork-based dish with various adaptations in different cuisines. It includes intestines, liver, and often kidneys, with some recipes adding pork blood or other meats. The sauce is made with vinegar and spices, and it is served with bread or over rice. It originated in Portugal but is now considered a traditional flavor of Brazil and India.
Often called Brazilian haggis, sarapatel or sorpotel, it is a pork-based dish. Sarapatel is said to improve each time it is heated after the first cooking, with the flavors deepening and becoming richer. There are numerous recipes for this dish, as there are different cuisines that have adapted the basic premise of the dish.
Making sarapatel takes a lot of time. It is for this reason that the dish tends to be prepared for special occasions and celebrations. In many places, it is served as part of the traditional Christmas meal.
Sarapatel is made from pork and includes the intestines, liver, and often the kidneys as well. Some recipes call for the addition of pork blood. Other recipes also call for meats like lamb or beef. Methods of preparing the meat differ from recipe to recipe. Some call for par boiling, while others call for the meet to be browned before adding it to the sauce pot.
Sarapatel sauce is often a combination of vinegar and spices. The spices are often roasted and mixed in before starting the cooking process of the dish. Spice mixes differ from family to family and are often kept and treated as deep secrets not to be shared. The sauce is made and allowed to cook for some time before the meat is added to it.
Serving sarapatel largely depends on the thickness of the dish when the cooking process is complete. Some serve it with bread or over sticky white rice. It is also served on bread as a hot sandwich.
While this dish is said to have originated in Portugal and been brought to Brazil, it is now common in India. The coastal Konkan region of India has become famous for its adaptation of the sarapatel recipe. The derivative of the recipe common to this area is very spicy.
Sarapatel has traveled from land to land. While the dish originated in Portugal, it is now considered a true flavor of Brazil. Furthermore, the adaptation found miles away in India is also considered to be traditional Indian food. While the taste differs from one place to another, the basic ingredients and cooking process are almost the same from one country to another.
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