Brazilian recipe
Traditional Homemade Buchada de Carneiro (Buchada de carneiro)
Learn how to make authentic buchada de carneiro, a richly seasoned regional dish with bold flavour, perfect for special occasions.
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Ingredients
1 sheep stomach
1 bunch chopped parsley and spring onions
3 chopped onions
3 chopped garlic cloves
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
black pepper to taste
ground nutmeg to taste
6 bay leaves
annatto to taste
6 lemons
1 measure of cachaça
bicarbonate of soda to taste
vegetable oil (soy or corn) for sautéing
salt to taste
2 ice cubes
1 bunch chopped parsley and spring onions
3 chopped onions
3 chopped garlic cloves
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
black pepper to taste
ground nutmeg to taste
6 bay leaves
annatto to taste
6 lemons
1 measure of cachaça
bicarbonate of soda to taste
vegetable oil (soy or corn) for sautéing
salt to taste
2 ice cubes
Where to find ingredients
Look for the ingredients at local butcher shops, wet markets, and the fresh produce and spice sections of supermarkets. If needed, ask for tripe, offal, and fresh herbs at the meat counter.
Preparation method
- In a glass, squeeze one lemon into quarters and add the sugar. Mash with a pestle
- Add the measure of cachaça and the ice cubes to the glass. Shake well
- Set this mixture aside to accompany the preparation
- Start cleaning the sheep stomach, using water, salt and the juice of the other lemons. Wash well to remove impurities
- Cook the stomach with water, salt and the bay leaves in a pressure cooker until tender
- While the stomach cooks, chop the tripe into small pieces
- Cook the chopped tripe in another pan with water and salt until tender
- In a separate pan, heat the vegetable oil and sauté the onion and garlic
- Add the annatto, chopped tomatoes, chopped bell pepper and the sheep offal (if using). Season with black pepper
- Cook the sautéed mixture until it forms a thick broth
- Remove the cooked stomach from the pan and chop it into small pieces
- Mix the pieces of cooked stomach and the cooked tripe into the sautéed mixture. Add the chopped parsley and spring onions and the nutmeg
- With the filling ready, use it to stuff the cooked and cleaned stomach
- Cook the stuffed stomach over low heat until all the seasonings are well combined
- Serve the buchada hot, accompanied by the reserved broth and, if desired, a caipirinha or chilled beer
Observations
Buchada de carneiro is a traditional dish from northeastern Brazilian cooking, known for its bold flavour and distinctive method of preparation. It consists of cooking the sheep's offal (stomach, tripe and innards) and filling the stomach with the cooked pieces and seasonings. It is a dish that calls for care and attention during preparation, but the result is incredibly rewarding and often served at celebrations and family gatherings.
This detailed guide walks you through the steps to prepare an authentic buchada de carneiro, ensuring the flavour and characteristic texture of this regional dish.
This detailed guide walks you through the steps to prepare an authentic buchada de carneiro, ensuring the flavour and characteristic texture of this regional dish.
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