Entree: Brazil – Ceara – Panelada (Slow-simmered Ceará tripe stew with cassava and smoked sausage)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) beef honeycomb tripe, cleaned and cut into 1-inch (2.5 cm) strips
- 1 lb (450 g) cassava (yuca), peeled and cut into 1–2 inch (2.5–5 cm) chunks
- 8 oz (225 g) linguiça or smoked pork sausage, sliced
- 1 lb (450 g) beef shank or beef neck bone-in, cut into pieces for stock
- 8 cups (1.9 L) beef stock or water
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 small malagueta or jalapeño chili, seeded and minced (optional for heat)
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (12 g) coarse salt, plus more to taste
- 1/2 cup (15 g) chopped fresh cilantro (coentro)
- 2 tbsp (30 ml) lime juice, or to taste
- Cooked white rice or crusty bread for serving (as needed)

Instructions

1. Rinse the tripe well under cold water, then blanch: place tripe and beef shank in a large pot, cover with cold water, bring to a boil 5 minutes, drain and rinse to remove impurities.
2. Return tripe and beef shank to the pot, add beef stock (or water) and bay leaves, bring to a simmer, cover and cook gently until tripe is starting to become tender, about 1.5–2 hours (or 45–60 minutes in a pressure cooker).
3. While tripe begins to cook, heat vegetable oil in a heavy skillet over medium heat; sauté chopped onion until translucent, add garlic, cumin and minced chili, and cook 1–2 minutes until fragrant. Add sliced linguiça and brown lightly.
4. Add the sautéed onion, garlic and linguiça to the pot with the tripe. Add cassava chunks, cover and continue simmering until tripe is very tender and cassava is soft, about 30–45 minutes more. If the stew reduces too much, add a little hot water or stock.
5. Remove beef shank pieces, shred any meat and return to the pot if desired. Adjust seasoning with salt and pepper, stir in chopped cilantro and lime juice just before serving.
6. Serve hot over white rice or with crusty bread, offering extra lime wedges alongside.