Buchada De Bode

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Thoroughly wash the goat stomach under cold running water, turning it inside out to clean both surfaces.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Scrape the inside surface gently with the back of a knife to remove any residue.

2. 2

   In a large bowl, rub the stomach all over with the salt and the juice of the limes from the cleaning group. Let it sit for 30 minutes.

   Περίπου 30 λ.

   Σημείωση του μάγειρα: This step is crucial for tenderizing and removing any strong gamey flavors.

3. 3

   Rinse the stomach again, then soak it in a solution of water and white vinegar for another 30 minutes. Rinse thoroughly one last time and set aside.

   Περίπου 30 λ.

   Σημείωση του μάγειρα: Ensure the stomach is completely submerged during the vinegar soak.

4. 4

   While the stomach is soaking, prepare the filling ingredients as specified in the ingredient list.

   Περίπου 15 λ.

   Σημείωση του μάγειρα: Aim for a small, consistent dice on the offal for a uniform texture in the filling.

5. 5

   In a large mixing bowl, combine all the ingredients from the 'filling' group: the diced offal, blood, onion, garlic, tomato, bell pepper, cilantro, mint, annatto powder, black pepper, and salt.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Use your hands to mix everything thoroughly to ensure the seasonings are evenly distributed.

6. 6

   Carefully spoon the filling into the cleaned stomach pouch. Fill it to about three-quarters full to allow for expansion during cooking.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Do not overstuff, as the pouch could burst while simmering.

7. 7

   Using a large needle and kitchen twine, securely sew the opening of the stomach closed to create a tight seal.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Make sure your stitches are close together to prevent the filling from leaking out.

8. 8

   In a large stockpot, combine all ingredients from the 'broth' group: water, the quartered onion, bay leaves, and salt. Bring to a rolling boil.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Use a pot large enough for the buchada to be fully submerged without crowding.

9. 9

   Gently lower the stuffed stomach into the boiling broth. Reduce the heat to maintain a steady, low simmer.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: The water should be bubbling very gently, not boiling vigorously.

10. 10

    Cover the pot and let the buchada simmer for about 3 hours. The stomach is ready when it is very tender and can be easily pierced with a fork.

    Περίπου 3 ώ.

    Σημείωση του μάγειρα: Check the water level occasionally and add more hot water if needed to keep the buchada submerged.

11. 11

    Carefully remove the cooked buchada from the pot and transfer it to a cutting board. Let it rest for 10 minutes.

    Περίπου 10 λ.

    Σημείωση του μάγειρα: Resting allows the juices to redistribute, making it easier to slice.

12. 12

    Remove the kitchen twine, slice the buchada into thick rounds, and serve immediately.

    Περίπου 3 λ.

    Σημείωση του μάγειρα: Serve with traditional sides like white rice, farofa, or a pirão made from the cooking broth.