Portugal
Iscas de fígado
Liver steaks fried with garlic and wine.
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Centro, Portugal
Maranho
Maranho is a Sertã dish of goat stomach casing packed with rice, goat meat, mint, and spices, then simmered until tender.
Mozambique
Mozambican Dobrada
Dobrada
Tripe stewed with white beans, chouriço and tomato until soft, a Portuguese inheritance still on every canteen menu.
Portugal
Portuguese Chicken Gizzards
Moelas
Moelas are Portuguese chicken gizzards braised until tender in a savoury wine-and-tomato sauce, a common tasca petisco.
Bahia, Brazil
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.
Northern Portugal, Portugal
Tripas aos molhos
Tripas aos molhos is a Portuguese meat dish from Vila Real District, cooked with local seasoning until the defining cut is tender and well browned.