Sarpatel or Sorpotel is a dish of Portuguese
origin now commonly cooked in the
coastal konkan  region of India, primarily Goa, Mangalore  and East indians of Mumbai  Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients, which include pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, in the modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.
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