Brazilian recipe
Traditional Goat Offal Stew (Buchada de carneiro)
Learn how to prepare authentic goat offal stew, a bold and traditional recipe perfect for special occasions. Follow this step-by-step guide.
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Ingredients
1 goat stomach
1 bunch chopped green herbs (parsley and chives)
3 chopped onions
3 minced garlic cloves
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
Black pepper to taste
Grated nutmeg to taste
6 bay leaves
Annatto powder to taste
6 lemons
1 shot cachaça
Baking soda to taste
Vegetable oil (soybean or corn) for sautéing
Salt to taste
2 ice cubes
1 bunch chopped green herbs (parsley and chives)
3 chopped onions
3 minced garlic cloves
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
Black pepper to taste
Grated nutmeg to taste
6 bay leaves
Annatto powder to taste
6 lemons
1 shot cachaça
Baking soda to taste
Vegetable oil (soybean or corn) for sautéing
Salt to taste
2 ice cubes
Where to find ingredients
Find goat stomach, intestines, and organ meats at specialized butcher shops. Use standard produce markets for vegetables and herbs. Annatto powder (colorau) can be found in Latin American specialty aisles; a substitute for colorau is paprika, though it lacks the specific earthy profile of annatto.
Preparation method
- In a glass, squeeze one lemon into four parts and add the sugar. Muddle with a pestle.
- 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 goat stomach using water, salt, and the juice of the remaining lemons. Wash thoroughly to remove impurities.
- Cook the stomach with water, salt, and the bay leaves in a pressure cooker until tender.
- While the stomach is cooking, chop the intestines into small pieces.
- Boil the chopped intestines in a separate pot with water and salt until soft.
- In a separate pan, heat the vegetable oil and sauté the onion and garlic.
- Add the annatto powder, chopped tomatoes, chopped bell pepper, and the goat organ meats (if using). Season with black pepper.
- Cook the mixture until it forms a thick broth.
- Remove the cooked stomach from the pressure cooker and chop it into small pieces.
- Combine the pieces of cooked stomach and the cooked intestines with the sautéed mixture. Add the chopped green herbs and the nutmeg.
- Once the filling is ready, use it to stuff the cooked and cleaned stomach pouch.
- Cook the stuffed stomach over low heat until all the seasonings are well incorporated.
- Serve the stew hot, accompanied by the reserved broth and, if desired, a caipirinha or chilled beer.
Observations
Goat offal stew, locally known as buchada de carneiro, is a cornerstone of Northeastern Brazilian cuisine, celebrated for its bold profile and meticulous preparation. The dish consists of cleaning and cooking the animal's viscera—including the stomach, intestines, and organ meats—and using them as a flavorful filling for the stomach pouch. While the process requires patience and careful cleaning techniques, the final result is a deeply rewarding dish often featured at family gatherings and celebrations.
This comprehensive guide walks you through every stage of preparing an authentic version of this recipe, ensuring you achieve the characteristic textures and depths of flavor expected of this regional specialty.
This comprehensive guide walks you through every stage of preparing an authentic version of this recipe, ensuring you achieve the characteristic textures and depths of flavor expected of this regional specialty.
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