Brazilian recipe
Traditional Homemade Sheep's Stomach Stew
Learn how to make authentic sheep's stomach stew, a delicious and flavorful Northeastern Brazilian dish, perfect for special occasions. Step-by-step recipe.
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Ingredients
1 sheep stomach
1 bunch of chopped fresh herbs (cilantro and green onions)
3 chopped onions
3 cloves garlic, minced
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
Black pepper to taste
Ground nutmeg to taste
6 bay leaves
Achiote powder or annatto to taste
6 lemons
1 shot of cachaça (sugarcane spirit)
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
1 bunch of chopped fresh herbs (cilantro and green onions)
3 chopped onions
3 cloves garlic, minced
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
Black pepper to taste
Ground nutmeg to taste
6 bay leaves
Achiote powder or annatto to taste
6 lemons
1 shot of cachaça (sugarcane spirit)
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
Where to find ingredients
Sheep stomach, intestines, and giblets can be found at butcher shops or specialty meat markets. Fresh herbs, vegetables, and seasonings are available at most grocery stores and supermarkets. Lemons and vegetable oil are common grocery items. Cachaça can be purchased at liquor stores.
Preparation method
- In a glass, squeeze one lemon into four parts and add the sugar
- Mash with a muddler
- Add the shot of cachaça and the ice cubes to the glass
- Shake well
- Set this mixture aside to accompany the preparation
- Begin cleaning the sheep stomach, using water, salt, and the juice of other lemons
- Wash thoroughly to remove impurities
- Cook the stomach with water, salt, and bay leaves in a pressure cooker until tender
- While the stomach is cooking, chop the intestines into small pieces
- Cook the chopped intestines in another pot with water and salt until tender
- In a separate pot, heat the vegetable oil and sauté the onion and garlic
- Add the achiote powder, chopped tomatoes, chopped bell pepper, and sheep giblets (if using)
- Season with black pepper
- Cook the sautéed mixture until a thick sauce forms
- Remove the cooked stomach from the pot and chop into small pieces
- Mix the cooked stomach pieces and the cooked intestines into the sautéed mixture
- Add the chopped fresh herbs and nutmeg
- With the filling ready, use it to stuff the cleaned, cooked stomach
- Cook the stuffed stomach over low heat until all the seasonings are well incorporated
- Serve the stew hot, accompanied by the reserved sauce and, if desired, a caipirinha or cold beer
Observations
Sheep's stomach stew is a traditional dish from Northeastern Brazilian cuisine, known for its distinctive flavor and unique preparation. It consists of cooking the sheep's offal (stomach, intestines, and giblets) and stuffing the stomach with these cooked ingredients and seasonings. It's a dish that requires attention and care in preparation, but the result is incredibly rewarding and enjoyed at celebrations and family gatherings.
This detailed guide teaches the step-by-step process for preparing an authentic sheep's stomach stew, ensuring its characteristic flavor and texture of this regional dish.
This detailed guide teaches the step-by-step process for preparing an authentic sheep's stomach stew, ensuring its characteristic flavor and texture of this regional dish.
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