Beef intestines are traditionally used as casings in the preparation of sausages, but they are also used in recipes such as soups and stews, combined with white beans and sausage. Cut into bite-sized pieces and deep-fried in hot oil, the intestine can be served as an appetizer or used to make farofa (seasoned manioc flour). Together with beef tripe (the stomach) and feet, they are an ingredient of Panelada, a hearty stew from the Northeast region served mainly in Ceará.