Butifarra Recipe
Butifarra is a sausage made from pork tripe and meat; It is very popular on the Caribbean coast of Colombia, especially in Soledad-Atlántico; Here we show you step by step how to prepare the sausage in a simple and quick way.
Ingredients
- ½ pound bacon
- 2½ pounds pork pulp (loin or leg)
- ½ meter thin pork tripe
- Salt to taste
- pepper to taste
- cinnamon
- oregano
- lemon
- pita or cabuya rope
Step by step preparation
- The first thing to do is prepare the necessary ingredients; It begins by dividing the bacon into two parts: one part is cut into very small pieces and fried to extract the oil or butter, and the other part is ground together with the pork.
- Add lard, salt, pepper and cinnamon to taste to the mixture, and proceed to knead very well.
- With lemon juice, salt and oregano, the pork belly should be washed very well; this is done to remove excess fat and give it flavor.
- Now, with great patience and care, you must fill the casing with the mixture and then tie the casing with the pita or rope (rope), forming balls and leaving a certain distance between them. Let it rest for 15-20 minutes.
- Then proceed to cook the sausages in enough boiling salted water for 15 minutes or so. Once this time has passed, remove them and use a pin to poke each one to remove the water, then hang them and let them dry.
Interesting Facts
- On the coast, sausages are traditionally eaten sprinkled with lemon juice and accompanied with yucca bun.
- In Soledad-Atlántico this sausage has great cultural relevance
- The composer Pacho Galan He recorded with his orchestra a song dedicated to butifarra called “La Butifarra de Pacho” showing the cultural importance of this sample. gastronomy in the atlantic.
- In different Latin American countries and also in Spain, botifarras are usually prepared, although in different forms and also with variations in the ingredients and the way of preparing them.
Other recipes that might interest you
- Baked chigüiro
- Baked Pomfret
- Mamona or Llanera Veal
- Moquiao or Muguiado Fish
- Sweaty Cachama
- Cachama or fried Gamitana
- Fried Pomfret
- Corned fish or Canned Fish
- Pigtail o Colas de Cerdo en Salmuera
- Crab molas with garlic
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