📝 About This Recipe
Hailing from the rugged Sertão region of Brazil, Buchada de Bode is a legendary rustic delicacy that showcases the ingenious nose-to-tail culinary heritage of the Nordeste. This robust stew features a goat stomach 'pouch' stuffed with a savory medley of finely chopped organ meats, aromatic herbs, and bold spices, all slow-simmered in a fragrant broth. It is a celebratory dish, prized for its deep, earthy flavors and its status as a symbol of Brazilian resilience and hospitality.
🥗 Ingredients
The Casing and Stuffing
- 1 whole Goat stomach (rumen) (thoroughly cleaned and scrubbed)
- 2 lbs Goat viscera (liver, heart, lungs, kidneys) (cleaned and diced into very small cubes)
- 1 cup Goat blood (optional/traditional) (coagulated and finely chopped)
- 4 pieces Lemons (juiced, for cleaning and marinating)
- 1/2 cup White vinegar (for neutralizing odors during cleaning)
Aromatics and Seasoning
- 8 pieces Garlic cloves (minced into a paste)
- 2 large Yellow onions (finely diced)
- 1 large Green bell pepper (finely diced)
- 1 bunch Scallions and Cilantro (finely chopped (cheiro-verde))
- 1 tablespoon Cumin powder (toasted for better aroma)
- 2 tablespoons Colorau (Annatto powder) (for a vibrant red hue)
- 1 teaspoon Black pepper (freshly ground)
- to taste Salt
The Braising Liquid
- 2 liters Beef or Goat stock (unsalted or low sodium)
- 3 pieces Bay leaves
- 2-3 pieces Malagueta peppers (bruised, for authentic heat)
👨🍳 Instructions
-
1
Begin by cleaning the goat stomach and viscera meticulously. Rub the stomach inside and out with lemon juice, vinegar, and salt. Rinse under cold running water multiple times until the water runs clear and the scent is neutralized.
-
2
Blanch the stomach and the organ meats in boiling water for 5 minutes. Drain and immediately shock in ice water. This firms the meat and aids in final cleaning.
-
3
Cut the goat stomach into rectangles (approximately 6x8 inches) which will be used to create the pouches (buchos). Set aside.
-
4
Finely dice the liver, heart, lungs, and kidneys into 1/4 inch cubes. In a large bowl, mix these meats with half of the garlic, onions, bell peppers, cumin, colorau, and the chopped cilantro/scallion mix.
-
5
Using a needle and thick cotton kitchen thread, sew the edges of the stomach rectangles together to form a small bag, leaving one side open for the filling.
-
6
Stuff each pouch with the seasoned meat mixture. Do not overfill, as the meat expands slightly during cooking. Sew the opening shut to completely seal the pouch.
-
7
In a large heavy-bottomed pot or a traditional clay pot, sauté the remaining onions and garlic in a splash of oil until translucent and fragrant.
-
8
Add the stuffed pouches to the pot and sear them gently for 2-3 minutes on each side to develop flavor.
-
9
Pour in the stock, bay leaves, and malagueta peppers. The liquid should fully submerge the pouches. Bring to a boil, then reduce heat to low.
-
10
Cover and simmer gently for 2.5 to 3 hours. Check occasionally to ensure the liquid hasn't evaporated; add water if necessary. The pouches are done when the stomach casing is tender enough to be pierced easily with a fork.
-
11
Taste the broth in the final 30 minutes of cooking and adjust salt and pepper. The sauce should be thick and richly colored by the annatto.
-
12
Carefully remove the pouches from the broth. Remove the cotton threads before serving, or leave them for the guests to remove for an authentic experience.
💡 Chef's Tips
Meticulous cleaning is the secret; using plenty of lime and vinegar prevents the dish from tasting too 'gamey'. If you can't find goat, lamb is an excellent substitute that yields a very similar flavor profile. For a thicker sauce, mash a small amount of the cooked liver back into the broth at the end of cooking. Always use cotton thread for sewing; synthetic threads can melt or leach chemicals into the stew. Prepare the dish a day in advance; like most stews, the flavors deepen and improve after a night in the refrigerator.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy white rice) to soak up the rich, spiced gravy. Pair with 'Farofa' (toasted cassava flour) seasoned with butter and onions for a crunchy texture contrast. Offer a side of 'Molho de Pimenta' (Brazilian hot sauce) made with malagueta peppers for those who want extra heat. A cold Brazilian Cachaça or a crisp Lager beer cuts through the richness of the organ meats perfectly. Include a side of steamed kale or collard greens to add a fresh, bitter element to the meal.