Offal & Organ Meats
Sarapatel
Bahia, Brazil
A Brazilian offal stew of pork or beef blood, liver, heart and tripe, cooked with tomatoes, peppers and vinegar. Dark, rich and popular in Bahia and the northeast. In Pernambuco the cow-foot version is known as sarapatel de mocotó.
Original eatfuls sticker artwork
What it is
A closer look at Sarapatel.
A Brazilian offal stew of pork or beef blood, liver, heart and tripe, cooked with tomatoes, peppers and vinegar. Dark, rich and popular in Bahia and the northeast. In Pernambuco the cow-foot version is known as sarapatel de mocotó.
What to look for
Know it when you find it.
A dark, thick stew of chopped offal in a spicy, tangy red sauce, served with white rice and farofa.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Sarapatel.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Japan
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Beijing, China
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