Buchada De Bode

Príprava

Suroviny

Postup

Krok za krokom

1. 1

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

   Približne 10 min

   Poznámka kuchára: 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.

   Približne 30 min

   Poznámka kuchára: 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.

   Približne 30 min

   Poznámka kuchára: 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.

   Približne 15 min

   Poznámka kuchára: 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.

   Približne 5 min

   Poznámka kuchára: 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.

   Približne 5 min

   Poznámka kuchára: 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.

   Približne 5 min

   Poznámka kuchára: 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.

   Približne 10 min

   Poznámka kuchára: 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.

   Približne 2 min

   Poznámka kuchára: 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.

    Približne 3 h

    Poznámka kuchára: 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.

    Približne 10 min

    Poznámka kuchára: 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.

    Približne 3 min

    Poznámka kuchára: Serve with traditional sides like white rice, farofa, or a pirão made from the cooking broth.