Sarapatel

Directions

• Wash the pork giblets well under running water, removing any residues or impurities. 
  Cut them into small pieces and set aside.
• In a large pot, place the pork giblets, add enough water to cover them and place over medium heat.
• Cook for approximately 30 minutes, or until the giblets are tender.
• While the giblets are cooking, cut the pork liver into small pieces. 
  Put them in a bowl, add the lemon juice and season with salt and pepper to taste. 
  Mix well and book.
• In another pan, heat a little oil or lard and sauté the onion, garlic, tomato and bell pepper until they are soft and lightly browned.
• Add the seasoned liver to the pan and cook for about 10 minutes, stirring occasionally.
• When the giblets are cooked, drain the water and add them to the pan with the braised liver. 
  Stir well so that all ingredients are incorporated.
• Add the clotted blood to the pot and mix gently so as not to completely break up the clot.
• Season with salt, pepper and chili pepper to taste. 
  If you prefer a spicier sarapatel, add more chilli pepper or chili sauce.
• Reduce the heat to low, cover the pan and let it cook for approximately 30 minutes, stirring occasionally to prevent it from sticking to the bottom.
• Before serving, finish with chopped parsley.