Panelada

Panelada is a traditional dish, particularly popular in the northeastern and northern regions of the country, particulary the state of Ceará. It is a hearty stew made from cow or ox stomach, similar to tripe dishes found in other cuisines.

The dish typically includes various parts of the cow's digestive system, such as the stomach and intestines, which are cleaned, boiled, and cooked with a variety of spices and seasonings. The preparation of panelada often involves simmering the tripe in a flavorful broth made with ingredients like garlic, onions, peppers, tomatoes, cilantro, and sometimes annatto (to give it a rich color).

The dish is slow-cooked to tenderize the tripe and allow the flavors to develop fully. In some versions, panelada is also cooked with cassava (yucca) or potatoes to add more substance to the stew. Panelada is commonly served with rice, farofa (toasted cassava flour), and occasionally with a squeeze of lime for added brightness.