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1/2 kg White beans; dried (lima beans)
1/2 kg Tripe; sliced
1 Chourico sausage; chopped coarsely
200 g Bacon; fatty, chopped coarsely (toucinho)
200 g Salted (or smoked) pork (eg.ribs); soaked (if salted) and chopped (or "Carne de Charque" if available)
200 g Salted beef; chopped ("Carne de Sol"; if available)
4 Cloves garlic
1 ts Black peppercorns
1 Onion; sliced
Cuentro (coriander leaves)
4 -(up to) 5 Spring Spring onions; chopped
2 Tomatoes; chopped
1 Green (bell) pepper; chopped
Black pepper; ground
Bay leaves
Olive oil
Saffron; or colouring

Soak salted meat in water for several hours (or simmer for a few minutes). Cook the beans in sufficient water. Crush the peppercorns, garlic and onion together, add the herbs, tomatoes, green pepper, spring onions, vinegar, colouring and mix together well (NOTE: This mixture is called a "tempero" and is commonly used in Brazilian cooking, often with tomato paste as well). Add to the chopped meat together with a little oil, bay leaves, ground pepper and tripe, in a large saucepan. Cover and cook ten minutes in only the oil and the water left on the meat (I can smell it already). Then combine with the beans and bean water. Add water to cover if necessary. Cook in a pressure cooker 30 min., or until cooked using any alternative method.

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