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 porsjoner
Cuisine: brazilian
Ingredients: 1 stk. goat stomach about 1kg; 4 stk. lime for cleaning; 120 ml white vinegar; 1 ss 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 stk. yellow onion finely chopped; 6 fedd garlic minced; 2 stk. tomato seeded and finely chopped; 1 stk. green bell pepper finely chopped; 40 g cilantro chopped; 20 g mint chopped; 1 ss annatto powder; 1 ts black pepper freshly ground; 2 ts salt; 3 000 ml water; 1 stk. yellow onion peeled and quartered; 3 stk. bay leaf; 1 ts 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.

En original oppskrift av Forkin

Total tid: 4 t 40 min
Porsjoner: 6
Vanskelighetsgrad: Vanskelig

Forberedelser

Ingredienser

pouch

1 stk.goat stomach, about 1kg

pouch_cleaning

4 stk.lime, for cleaning
120 mlwhite vinegar
1 sssalt

filling

250 ggoat liver, diced small
250 ggoat kidney, diced small
250 ggoat heart, diced small
200 gcooked goat blood, crumbled or diced
1 stk.yellow onion, finely chopped
6 feddgarlic, minced
2 stk.tomato, seeded and finely chopped
1 stk.green bell pepper, finely chopped
40 gcilantro, chopped
20 gmint, chopped
1 ssannatto powder
1 tsblack pepper, freshly ground
2 tssalt

broth

3 000 mlwater
1 stk.yellow onion, peeled and quartered
3 stk.bay leaf
1 tssalt

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Thoroughly wash the goat stomach under cold running water, turning it inside out to clean both surfaces.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 30 min
Kokkens tips: 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.
Omtrent 30 min
Kokkens tips: 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 3 t
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: Serve with traditional sides like white rice, farofa, or a pirão made from the cooking broth.

Hold den god

Oppbevaring

Store leftover slices in an airtight container in the refrigerator.

Oppvarming

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