Papas de sarrabulho is not a dish you ease into — it is Minho’s boldest comfort food, a savory porridge of several meats thickened with cornmeal and enriched with cooked pork blood, warmed with cumin. And for those of us who grew up with it, one spoonful is pure nostalgia.
It is classic cold-weather food in Minho, traditionally served in big steaming bowls during the winter months and at the time of the pig slaughter, when nothing was wasted.
Blood-based dishes can sound intimidating if you did not grow up with them, but this is a centuries-old tradition across Portugal, France and beyond, and the flavor is deep, earthy and surprisingly gentle. If you are curious about real regional Portuguese cooking, this is the dish to try.
Papas de Sarrabulho Recipe (Braga Style)
Ingredients
- 10 oz beef
- 7 oz bacon
- 7 oz fatty ham
- 10 oz pork ribs
- 1 well-cured pork bone (for flavor)
- ½ chicken
- Collard greens, to taste
- 9 oz cooked pork blood (see notes)
- 9 oz (about 1¾ cups) sifted cornmeal
- Salt and pepper, to taste
- Ground cumin, to taste
Instructions
- Bring a large pot of water to a boil, add all the meats, season with salt, and simmer until everything is cooked (some cuts take longer than others).
- Remove the meats, keeping the broth in the pot, and shred them as finely as you can.
- Whisk the cornmeal and the cooked blood into the broth until it forms a porridge that is loose but not watery.
- Return the shredded meats to the pot, season with cumin, and cook a few minutes more, stirring.
- Serve in bowls with a extra dusting of cumin on top.
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