1 1/2 kg of fresh pork rinds or pancetta
2 1/2 kg of wheat bread, approximately
20 cloves of garlic
1 liter of white wine, approximately
sweet and spicy paprika
salt and pepper to taste
1 1/2 kg of fresh pork rinds or pancetta
2 1/2 kg of wheat bread, approximately
20 cloves of garlic
1 liter of white wine, approximately
sweet and spicy paprika
salt and pepper to taste
Choose a large pork rind and let it age for two or three days
Cut the fat into small pieces with scissors and render it over low heat for an hour
Separately, slice the bread into very thin strips
Pour the wine over the bread strips, mashing them with your hands; add the melted and hot fat and continue to mash with a wooden spoon; also add boiling water until you get a sloppy paste
Add the paprika, pepper, salt, and well-mashed garlic
Fill three-quarters of the tripe casings, making sure the farinheiras do not exceed 20 cm in length; tie them off and simmer in water for a few minutes
Let them dry in the smoker for 15 days and store them in tin cans or earthenware containers covered with olive oil.
