1.30 meters of salted or dried tripe
1 tablespoon of vinegar
750g of clean veal cut into small cubes
250g of fresh pork rind cut into small cubes
3 medium-sized onions finely chopped (1 1/2 cups)
1/4 cup of fresh parsley finely chopped
4 tablespoons of grated lime zest
2 1/4 tablespoons of salt
1 tablespoon of black pepper
1.30 meters of salted or dried tripe
1 tablespoon of vinegar
750g of clean veal cut into small cubes
250g of fresh pork rind cut into small cubes
3 medium-sized onions finely chopped (1 1/2 cups)
1/4 cup of fresh parsley finely chopped
4 tablespoons of grated lime zest
2 1/4 tablespoons of salt
1 tablespoon of black pepper
Soak the tripe in cold water in a medium bowl, making sure it's completely covered
Add the vinegar and stir well
Leave the marinade for 30 minutes
Drain the tripe, placing one end under running water
Hold the tripe with your hand and let the water drain (only slightly opening the faucet)
Increase the flow of water to fill the tripe completely
Check if there are any holes or damaged areas
If so, cut them off at both ends
(In this case, you'll be working with several smaller pieces instead of one large piece.) Let the water drain through the tripe and place it back in cold water
Grind the meat using a fine grater and place it in a bowl
Grind the fresh pork rind using a fine grater and add it to the same bowl
Sprinkle the onion, parsley, lime zest, salt, and pepper over the mixture
Mix well with a wooden spoon until all ingredients are well combined
Pass through a grinder one more time
Beat with a wooden spoon until the mixture is light and creamy
Place the funnel on the grinder
Drain the tripe thoroughly
Run your fingers along the entire length of the tripe to remove any excess liquid
Remove the disc and fine grater from the grinder
Place the meat mixture in the grinder, just below the opening, to prevent air bubbles from forming
Place the tripe into the funnel, pushing it gently while leaving only 10cm hanging loose
Make a knot at one end to secure it tightly
Start filling the tripe at an even pace, making sure it's filled evenly
If there are any air bubbles in the tripe, puncture them with a fine needle
Use up all the filling
Make a double knot at the other end of the linguiça
To form smaller linguiças, tightly tie the tripe every 10cm using thin string
Bring salted water to a boil in a large pot, then reduce heat to minimum
Form a coil with the linguiças and place them on a flat plate
Let the excess water drain off
Cook in a covered pot for about 20 minutes, or until the linguiças are firm
Carefully remove with a skimmer and serve
Serve 10-12 linguiças.
