Buchada De Bode
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.
An original recipe by Forkin
- Total time
- 4 hr 40 min
- Serves
- 6
- Difficulty
- Hard
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pouch
- 1 pcsgoat stomach, about 1kg
pouch_cleaning
- 4 pcslime, for cleaning
- 120 mlwhite vinegar
- 1 tbspsalt
filling
- 250 ggoat liver, diced small
- 250 ggoat kidney, diced small
- 250 ggoat heart, diced small
- 200 gcooked goat blood, crumbled or diced
- 1 pcsyellow onion, finely chopped
- 6 clovegarlic, minced
- 2 pcstomato, seeded and finely chopped
- 1 pcsgreen bell pepper, finely chopped
- 40 gcilantro, chopped
- 20 gmint, chopped
- 1 tbspannatto powder
- 1 tspblack pepper, freshly ground
- 2 tspsalt
broth
- 3,000 mlwater
- 1 pcsyellow onion, peeled and quartered
- 3 pcsbay leaf
- 1 tspsalt
Equipment
needle · large bowl · cutting board · knife · kitchen twine · large stockpot
The method
Step by step
- 1
Thoroughly wash the goat stomach under cold running water, turning it inside out to clean both surfaces.
About 10 min
Cook’s note: 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.
About 30 min
Cook’s note: 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.
About 30 min
Cook’s note: 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.
About 15 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 3 hr
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 3 min
Cook’s note: Serve with traditional sides like white rice, farofa, or a pirão made from the cooking broth.
Keep it good
Store leftover slices in an airtight container in the refrigerator.
Gently reheat slices in a pan with a little of the cooking broth or water over low heat until warmed through.
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