- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Buchada de bode is a traditional northeastern dish stuffed with various cuts of goat and seasoned with herbs and spices, offering a unique flavor and a culinary experience rich in tradition.”
What you need to know
['- The filling is made with goat stomach, liver, kidneys, and heart', '- The tripe needs to be well cleaned before being used', '- The seasoning consists of lemon, onion, garlic, bell pepper, and herbs', '- The dish requires time to be prepared and cooked', '- It is common to serve with bread or rice in the original recipe']
Ingredients
Main
- 1 cleaned goat stomach (the “bucha”)
- 300 g of goat liver
- 300 g of kidneys
- 300 g of chicken heart
- 500 g of tripe (well cleaned)
- 2 large lemons
- 1 tablespoon of vinegar
- 2 cebolas grandes picadas
- 4 cloves garlic, minced
- 1 pimentão verde picado
- 1 chopped pimenta de cheiro or dedo-de-moça (optional)
- 1 teaspoon annatto powder
- 1 teaspoon of cumin
- 1 teaspoon of black pepper
- 1 bunch chopped fresh coriander
- Salt to taste
- Kitchen twine and a needle for trussing
Instructions
Principal
- Step 8: Cook the loofah in the marinade blender for about 1 hour, or until it is well cooked and soft.
- Step 1: Wash and discard the casings, then cook them in boiling water with salt and a piece of lemon for about 1 hour, or until they are soft.
- Step 7: Close the sewn casing, tying a knot with the kitchen twine.
- Step 4: Clean and discard the goat's stomach, leaving only the tripe.
- Step 3: Add the cleaned and well-washed liver, kidneys, and heart to the marinade, letting them marinate for about 30 minutes.
- Step 5: Place the loofah on the work table and, using a needle and string, sew the sides, closing it like a bag.
- Step 2: While the casings are cooking, prepare the marinade by mixing the vinegar, onion, garlic, bell pepper, chili (if desired), annatto, cumin, and black pepper.
- Step 6: Add the cooked tripe, liver, kidneys, heart, and chopped cilantro to the stuffed squash.
Chef's tips
['- Wash all parts of the stomach well before using to avoid odors', '- Reserve a little vinegar to clean the pan after preparation', '- Use a drizzle of olive oil at the end to give more shine to the recipe']
Variations
['- Add chopped carrots to the filling for more texture', '- Use ground black pepper instead of black peppercorns', '- Try other types of peppers in the seasoning']
Substitutions
['- The goat stomach can be substituted with other cuts of beef stomach', '- The goat liver can be substituted with chicken liver', '- The tripe can be substituted with fresh chopped cilantro']
How to store
After cooking, the buchada must be served immediately. If you need to store it, it should be cold and covered with plastic wrap or a glass lid, keeping it in the refrigerator for up to 2 days.
Can it be frozen?
Buchada cannot be frozen. Cooking and ingredients used may not maintain texture and flavor after thawing.
What to serve with
It is generally served with white rice, cassava or French bread, providing a complete and tasty meal.
Frequently asked questions
Can the buchada be made with chicken?
Although it is a traditional dish with goat, you can experiment with chicken, but the flavor and texture may vary.
Can I use ground black pepper?
Although it's an option, black peppercorns are more common and give the recipe a more authentic flavor.
How do you prepare the casings for the recipe?
Clean the casings with running water, removing all internal contents and washing in several changes of water.
How many hours does it take to clean the tripe?
Normally, cleaning the casings takes about 2 to 3 hours, but it can vary depending on the care with which you handle them.
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