Preparation

Wash the guts thoroughly and rub them with coarse salt and lemon. Then cook them in salted water.
Clean the calf hand and cook it separately.
In a separate container, cook the remaining meats, removing them as they are cooked.
Simultaneously put the beans to cook and, in the middle of cooking, add the sliced ​​carrots and ½ onion pieces.
While the beans are cooking, bone the veal and cut all the meat into pieces.
Make a light saute with the remaining chopped onion, garlic and lard. When the onion is blond, add the meat and paprika, mix and let it cook a little. Add the beans with the carrot, bay leaf, parsley, salt and pepper to taste. Allow to set on a low heat.
Remove the parsley and serve in a terrine, sprinkled with cumin or chopped parsley.
Serve with dry white rice.

Ingredients

  • 500 g of veal gut
  • ½ fat chicken
  • ½ hand of veal
  • 1 medium carrot
  • 1 pork sparks
  • 1 meat chorizo
  • 1 spoon (dessert) of cumin
  • 1 tablespoon of lard
  • 1 teaspoons of paprika
  • 2 bay leaves
  • 200 g onion
  • 200 g of fatty ham
  • 200 g of salpicão
  • 3 cloves of garlic
  • 400 g of soaked butter beans
  • salt and pepper q.s.
  • parsley q.s.