Panelada Nordestina

Panelada Nordestina is a flavorful and robust stew from Brazil's northeastern region, cherished for its rich taste and comforting nature. Made with a variety of beef offal, including tripe, intestines, and trotters, it is seasoned with aromatic spices and vegetables. This dish is known for its layered flavors and is traditionally served as a main course, often accompanied by rice and pirão.

Ingredients

🐄 800g Beef Tripe Bucho de Boi, pre-cleaned and cut into pieces
🐄 600g Beef Intestines Tripa, pre-cleaned and cut into pieces
🐄 1kg Beef Trotters Mocotó, pre-cleaned and cut into pieces
🧅 1.5 medium Onions, finely chopped
🧄 5 cloves Garlic, minced
🌿 2 tablespoons Coloral Annatto powder
🌶️ 2 teaspoons Tempero Baiano Bahian Seasoning
🫑 1 medium Green Bell Pepper, diced
🧂 Approximately 1 teaspoon Salt
🌶️ 4 Aromatic Chili Peppers, sliced
🌿 A small bunch of Cilantro, chopped
🌭 1/2 unit Calabresa Sausage, diced
🥓 30g Bacon, diced
🛢️ 2 tablespoons Cooking Oil
🍶 White Vinegar, for scalding
🌶️ Approximately 1/2 teaspoon Black Pepper Pimenta do Reino
💧 1 liter Water

Instructions

1- Preparation of the Offal:

• Clean tripe and intestines thoroughly.
• Place them in separate pots. Cover with water, add a splash of vinegar, bring to a boil, and simmer for 10 minutes. Drain, rinse, and repeat once more. Ensure excess fat is removed from the intestines during cleaning.

2- Scald Beef Trotters:

• Cover the trotters with hot water in a pot and let sit for 10 minutes, then drain.

3- Cooking the Mocotó:

• Add cleaned mocotó to a pressure cooker.
• Add 1/2 chopped onion, 2 garlic cloves, 1 tablespoon coloral, 1 teaspoon Bahian seasoning, portion of diced bell pepper, 1 chili pepper, salt, and water to cover ingredients.
• Cook for about 1 hour and 10 minutes over medium-low heat (after pressure builds).

4- Cooking the Tripe and Intestines:

• In a separate pressure cooker, heat 1 tablespoon oil.
• Sauté remaining onion, 2 garlic cloves, bell pepper, and 2 chili peppers until soft.
• Add tripe and intestines, 1 tablespoon coloral, 1 teaspoon Bahian seasoning, and salt, stirring well.
• Add water to cover, and cook for approximately 30 minutes (after pressure builds).

5- Final Assembly:

• In a large pot, drizzle a bit of oil and fry diced calabresa and bacon until browned.
• Sauté the remaining garlic, onion, and remaining chili pepper with the calabresa and bacon.
• Add steamed mocotó and tripe with their broths to the pot.
• Stir in black pepper, adjust seasoning, and add cilantro.
• Let simmer for 10 minutes to blend flavors.

Prep Time: 20-30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 1 hour 50 minutes
Servings: Typically 6-8
Equipment: Panelux Pressure Cooker, Second Pressure Cooker, Large Aluminum Pot, Wooden Spoon, Red Silicone Ladle, Wooden Cutting Board, Glass Bowls

Cooking Tips

• Double scalding effectively removes odors from the offal.
• Season in layers for a well-rounded flavor.
• Adjust spice and salt during cooking for a personalized touch.

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Panelada Nordestina