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 adag
Cuisine: brazilian
Ingredients: 1 db goat stomach about 1kg; 4 db lime for cleaning; 120 ml white vinegar; 1 ek. 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 db yellow onion finely chopped; 6 gerezd garlic minced; 2 db tomato seeded and finely chopped; 1 db green bell pepper finely chopped; 40 g cilantro chopped; 20 g mint chopped; 1 ek. annatto powder; 1 tk. black pepper freshly ground; 2 tk. salt; 3000 ml water; 1 db yellow onion peeled and quartered; 3 db bay leaf; 1 tk. 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.

Forkin eredeti receptje

Teljes idő: 4 ó 40 p
Adag: 6
Nehézség: Nehéz

Előkészítés

Hozzávalók

pouch

1 dbgoat stomach, about 1kg

pouch_cleaning

4 dblime, for cleaning
120 mlwhite vinegar
1 ek.salt

filling

250 ggoat liver, diced small
250 ggoat kidney, diced small
250 ggoat heart, diced small
200 gcooked goat blood, crumbled or diced
1 dbyellow onion, finely chopped
6 gerezdgarlic, minced
2 dbtomato, seeded and finely chopped
1 dbgreen bell pepper, finely chopped
40 gcilantro, chopped
20 gmint, chopped
1 ek.annatto powder
1 tk.black pepper, freshly ground
2 tk.salt

broth

3000 mlwater
1 dbyellow onion, peeled and quartered
3 dbbay leaf
1 tk.salt

Eszközök

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

Elkészítés

Lépésről lépésre

1
Thoroughly wash the goat stomach under cold running water, turning it inside out to clean both surfaces.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 30 p
A szakács megjegyzése: 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.
Körülbelül 30 p
A szakács megjegyzése: 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.
Körülbelül 15 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 3 ó
A szakács megjegyzése: 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 3 p
A szakács megjegyzése: Serve with traditional sides like white rice, farofa, or a pirão made from the cooking broth.

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Tárolás

Store leftover slices in an airtight container in the refrigerator.

Újramelegítés

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