Maranhos, or Stuffed Goat Sausages, are one of the more unique foods in Portuguese cuisine, originating in the Serta region of Portugal. Maranhos combine tender and flavorful goat meat with rice and chourico, perfectly spiced with mint, paprika, and parsley, and finally wrapped in goat tripe. It is a uniquely flavored sausage that is quite an experience just to eat.

Ingredients:
1/2 lbs. goat tripe
1 lbs. goat meat
3 oz. chourico sausage
2 oz. bacon
1 cup rice
1 teaspoon paprika
2 teaspoons chopped parsley
1/2 cup white wine
1 sprig mint, chopped
Salt and pepper to taste
6 cups water
1 tablespoon salt

Directions:
1) Prepare and clean the tripe well, and cut it into large squares.
2) Slice the meat, sausage, bacon, mint, and parsley very thinly and mix with the rice and white wine in a bowl.
3) Season with salt and pepper to taste and paprika, mix it well, and let sit for two hours marinating.
4) With this stuffing fill up the squares of tripe leaving them loosely filled, because the rice will get bigger as it cooks.
5) Close the filled tripe squares with a needle and thread into sausages and cook them in a saucepan with water and salt on medium heat for 30-35 minutes.
6) Once done, take them out of the saucepan and onto a platter. Serve.