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Title: Feast Of St. Aloysius Sarapatel
Categories: Pork, Offal, Vegetables, Chilies, Herbs
Yield: 5 Servings

1 Pork tongue
1 Pork liver
1 Pork lung
1 Pig’s heart
2 Linguiça calabresa sausage
4 cl Garlic
2 lg Onions
1 bn Parsley
1 lg Bell pepper
3 Jalapeno chilies
5 Mint leaves
1/2 c Red wine vinegar
Water
Salt & Pepper
Paprika

On the day before, we will parboil and prepare our meat:
take the tongue, liver, lung, heart, sausages and put in
a pot with just enough water to cover and bring to a
boil

Once the water has boiled, reduce heat setting to low,
and one by one clean the offal parts, cut off the
unwanted fat and dice everything down to small pieces.
Put everything in the refrigerator in the water until
the next day.

On the next day, start by chopping all the other
ingredients.

Place all the ingredients together in a large pot,
season with salt and add the mint leaves. Make
everything simmer together; add more water gradually
when needed and stirring occasionally. When you see that
the broth is beginning to thicken, turn the heat off:
this step should take about 3 hours.

This dish is traditionally served with rice and farofa;
decorate with a few whole parsley leaves on each serving

Yield: 4-6 servings

RECIPE FROM: http://bestbrazilianrecipes.com

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