Brazillian Food

Remove stalks and central vein from cassava leaves, then thoroughly wash in cold water. In handfuls, grind the leaves using the finest blade of a meat grinder. You should have approximate 14 kb (6 kgs) of pulped leaves. Put the cassava leaves in a 40-50 quart industrial stockpot, add water to cover, and simmer for 72 hours (3 days). Thoroughly mix 8-12 times a day, making sure that the leaves don't stick to the bottom of the pot. When necessary to avoid drying out, add water to the mixture.

After 3 days, add the lard and the smoked bacon, whole. Continue to cook for 24 hours. On the fourth day, in another large stockpot add all the meats with the exception of the sausages and tripe and cover with cold water. Soak for 24 hours, changing the water several times.

On the fifth day, coarsely chop the tripe, pour boiling water over it to scald it, and let it cool in the water. Remove the salted meats from their soaking water, wash them thoroughly and boil them for 1 hours. Add the salted meats and the tripe to the cassava leaf mixture and cook for another 48 hours (2 days) removing the pot from the heat while sleeping.

On the sixth day, cut all the sausages into thick rounds, then add them to the stockpot. Continue to cook for 24 hours (again removing the pot from the heat while sleeping).

On the seventh day, you can rest, as the manicoba is ready to serve, with white rice.