From: firstname.lastname@example.org (John Moore) Date: Mon, 15 Jul 1996 14:38:20 +0930 Soak salted meat in water for several hours (or simmer for a few minutes). Cook the beans in sufficient water. Crush the peppercorns, garlic and onion together, add the herbs, tomatoes, green pepper, spring onions, vinegar, colouring and mix together well (NOTE: This mixture is called a "tempero" and is commonly used in Brazilian cooking, often with tomato paste as well). Add to the chopped meat together with a little oil, bay leaves, ground pepper and tripe, in a large saucepan. Cover and cook ten minutes in only the oil and the water left on the meat (I can smell it already). Then combine with the beans and bean water. Add water to cover if necessary. Cook in a pressure cooker 30 min., or until cooked using any alternative method. Eat with "Fresh Malagueta Sauce" (see recipe). CHILE-HEADS DIGEST V3 #044 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 8|
|Calories from Fat: 293 (68%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||43 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 109.2mg||34 %|
|Sodium 400.6mg||14 %|
|Potassium 547.2mg||14 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 13.3g|
|Protein 17g||24 %|
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Calories per serving: 430
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