Brazilian recipe
Traditional Homemade Sheep's Tripe Stew (Buchada de Carneiro)
Learn to make authentic Buchada de Carneiro, a delicious and flavorful Northeastern Brazilian dish, perfect for special occasions. Step-by-step recipe.
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Ingredients
1 sheep's stomach (tripe)
1 bunch fresh herbs, chopped
3 onions, chopped
3 cloves garlic, minced
1 bell pepper, chopped
5 tomatoes, chopped
1 tablespoon sugar
Black pepper to taste
Nutmeg, grated, to taste
6 bay leaves
Annatto powder (colorau) to taste
6 limes
1 shot cachaça (sugarcane spirit)
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
1 bunch fresh herbs, chopped
3 onions, chopped
3 cloves garlic, minced
1 bell pepper, chopped
5 tomatoes, chopped
1 tablespoon sugar
Black pepper to taste
Nutmeg, grated, to taste
6 bay leaves
Annatto powder (colorau) to taste
6 limes
1 shot 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's stomach, intestines, and other offal can typically be found at butcher shops or specialty meat markets. Fresh herbs, vegetables, and pantry staples like oil, salt, pepper, sugar, and spices are available at most grocery stores. Limes and cachaça can be purchased at grocery stores and liquor stores.
Preparation method
- In a glass, squeeze juice from one quarter of a lime 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's stomach, using water, salt, and the juice of other limes
- Wash thoroughly to remove impurities
- Cook the stomach with water, salt, and bay leaves in a pressure cooker until tender
- While the stomach cooks, 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 annatto powder, chopped tomatoes, chopped bell pepper, and sheep's offal (if using)
- Season with black pepper
- Cook the sautéed mixture until a thick sauce forms
- Remove the cooked stomach from the pot and chop it into small pieces
- Mix the chopped 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 Buchada hot, accompanied by the reserved liquid and, if desired, a caipirinha or cold beer
Observations
Buchada de Carneiro is a traditional dish from Northeastern Brazilian cuisine, known for its strong flavor and unique preparation. It consists of cooking the sheep's offal (stomach, intestines, and other organs) 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 to prepare an authentic Buchada de Carneiro, ensuring the characteristic flavor and texture of this regional dish.
This detailed guide teaches the step-by-step process to prepare an authentic Buchada de Carneiro, ensuring the characteristic flavor and texture of this regional dish.
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