1.3 kg of pork ribs without bone and fat
1/2 liter of dry white wine
2 crushed garlic cloves
1 tablespoon of salt
1/2 teaspoon of black pepper
3 sprigs of rosemary
4 tablespoons of lard
1/2 teaspoon of paprika
1 kg of cooked tripe and wheat flour
0.5 kg of fresh linguiça
1 kg of morcela
0.5 cup of olive oil
1.3 kg of pork ribs without bone and fat
1/2 liter of dry white wine
2 crushed garlic cloves
1 tablespoon of salt
1/2 teaspoon of black pepper
3 sprigs of rosemary
4 tablespoons of lard
1/2 teaspoon of paprika
1 kg of cooked tripe and wheat flour
0.5 kg of fresh linguiça
1 kg of morcela
0.5 cup of olive oil
Cut the meat into squares about 10 cm in size
Mix together the wine, garlic, salt, black pepper, and rosemary
Add the meat and let it rest for 2 hours
Place everything in a pot without leaving any liquid behind
Let it cook until the seasonings have dried out
Add the lard and let it fry slowly until the meat browns, adding water as needed so that the meat cooks while browning
Add the paprika
Separately, fry the tripe and linguiça, and the morcela cut into slices in olive oil
Arrange on a platter the cooked meat and fried ingredients with boiled potatoes.
