Main Course

Buchada De Bode

Name: Buchada De Bode
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 40 min
Yield: 6 porcija
Cuisine: brazilian
Ingredients: 1 kom goat stomach about 1kg; 4 kom lime for cleaning; 120 ml white vinegar; 1 žlica salt; 250 g goat liver diced small; 250 g goat kidney diced small; 250 g goat heart diced small; 200 g cooked goat blood crumbled or diced; 1 kom yellow onion finely chopped; 6 češanj garlic minced; 2 kom tomato seeded and finely chopped; 1 kom green bell pepper finely chopped; 40 g cilantro chopped; 20 g mint chopped; 1 žlica annatto powder; 1 žličica black pepper freshly ground; 2 žličica salt; 3.000 ml water; 1 kom yellow onion peeled and quartered; 3 kom bay leaf; 1 žličica salt

A traditional and hearty dish from northeastern Brazil, where a goat's stomach is filled with seasoned offal and simmered until tender. This rustic specialty is known for its intense, savory flavor and unique texture.

Izvorni recept autora Forkin

Ukupno vrijeme: 4 h 40 min
Porcije: 6
Težina: Teško

Priprema

Sastojci

pouch

1 komgoat stomach, about 1kg

pouch_cleaning

4 komlime, for cleaning
120 mlwhite vinegar
1 žlicasalt

filling

250 ggoat liver, diced small
250 ggoat kidney, diced small
250 ggoat heart, diced small
200 gcooked goat blood, crumbled or diced
1 komyellow onion, finely chopped
6 češanjgarlic, minced
2 komtomato, seeded and finely chopped
1 komgreen bell pepper, finely chopped
40 gcilantro, chopped
20 gmint, chopped
1 žlicaannatto powder
1 žličicablack pepper, freshly ground
2 žličicasalt

broth

3.000 mlwater
1 komyellow onion, peeled and quartered
3 kombay leaf
1 žličicasalt

Oprema

needle · large bowl · cutting board · knife · kitchen twine · large stockpot

Postupak

Korak po korak

1
Thoroughly wash the goat stomach under cold running water, turning it inside out to clean both surfaces.
Oko 10 min
Napomena kuhara: Scrape the inside surface gently with the back of a knife to remove any residue.
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.
Oko 30 min
Napomena kuhara: This step is crucial for tenderizing and removing any strong gamey flavors.
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.
Oko 30 min
Napomena kuhara: Ensure the stomach is completely submerged during the vinegar soak.
4
While the stomach is soaking, prepare the filling ingredients as specified in the ingredient list.
Oko 15 min
Napomena kuhara: Aim for a small, consistent dice on the offal for a uniform texture in the filling.
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.
Oko 5 min
Napomena kuhara: Use your hands to mix everything thoroughly to ensure the seasonings are evenly distributed.
6
Carefully spoon the filling into the cleaned stomach pouch. Fill it to about three-quarters full to allow for expansion during cooking.
Oko 5 min
Napomena kuhara: Do not overstuff, as the pouch could burst while simmering.
7
Using a large needle and kitchen twine, securely sew the opening of the stomach closed to create a tight seal.
Oko 5 min
Napomena kuhara: Make sure your stitches are close together to prevent the filling from leaking out.
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.
Oko 10 min
Napomena kuhara: Use a pot large enough for the buchada to be fully submerged without crowding.
9
Gently lower the stuffed stomach into the boiling broth. Reduce the heat to maintain a steady, low simmer.
Oko 2 min
Napomena kuhara: The water should be bubbling very gently, not boiling vigorously.
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.
Oko 3 h
Napomena kuhara: Check the water level occasionally and add more hot water if needed to keep the buchada submerged.
11
Carefully remove the cooked buchada from the pot and transfer it to a cutting board. Let it rest for 10 minutes.
Oko 10 min
Napomena kuhara: Resting allows the juices to redistribute, making it easier to slice.
12
Remove the kitchen twine, slice the buchada into thick rounds, and serve immediately.
Oko 3 min
Napomena kuhara: Serve with traditional sides like white rice, farofa, or a pirão made from the cooking broth.

Pravilno čuvanje

Čuvanje

Store leftover slices in an airtight container in the refrigerator.

Podgrijavanje

Gently reheat slices in a pan with a little of the cooking broth or water over low heat until warmed through.