Brazilian Buchada de Bode (Goat’s intestines) Recipe
Buchada de Bode is a Brazilian recipe that utilises the intestines of a kid goat, cooked and served in the goat’s stomach.
Buchada de Bode is most typically eaten in the North East of Brazil where it is considered a dish of national pride.
Much like haggis in Scotland, Buchada de Bode utilises the stomach to dish the meat into before cooking off.
How to cook Brazilian Buchada de Bode Recipe
- Goat intestines (liver, lungs, kidney – make sure to keep the stomach)
- Bacon – 300g
- Bell pepper – 1
- Limes – 4
- Onions – 4
- Bay leaf – 1
- Vinegar – 1 cup
- Garlic – 5 cloves
- Cilantro sauce
- Olive oil
- Mint – 2 sprigs
- Paprika – 1 tbsp
- Salt to taste
- Vacuum pack bag
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- First prepare the meat by washing under cold water, you should have a liver, a lung and a kidney.
- Next put the meat into a vacuum pack bag, making sure it is tight and sealed.
- Prepare a large pot of boiling water and place the bag in the pot, cooking for around 2 hours.
- About 10 minutes before your meat is ready, fry the chopped onions and garlic in olive oil.
- Now take your meat out of the water, setting aside the water for later. Mince the meat, adding to a bowl ready to mix with your herbs and spices.
- Add in the paprika, mint, vinegar, garlic, coriander, onion, bay leaf, bell pepper and bacon and mix well.
- Now take the goat’s stomach and start spooning the mixture in until it is about 1/2 full. It will swell when you cook it so make sure there is enough room to account for this.
- Tie the stomach shut with string and cut off any loose ends with scissors. Pierce several times with a needle (otherwise it could explode during cooking).
- Now pop back into your pot of water, making sure that it is fully immersed, simmer for 2 hours. If the water boils out during cooking, just top it up with more.
- After 2 hours you can take it out of the pot and it’s ready to serve. Serve with boiled rice and beans.
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