Brazilian recipe
Traditional Homemade Sheep Stomach Stew
Learn to make authentic sheep stomach stew, a delicious and flavorful Northeastern Brazilian dish, perfect for special occasions. Step-by-step recipe.
0.0 / 5 by 0 avaliações
Ingredients
1 sheep stomach
1 bunch chopped fresh herbs (parsley and scallions)
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 (colorau) to taste
6 limes
1 shot cachaça
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
1 bunch chopped fresh herbs (parsley and scallions)
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 (colorau) to taste
6 limes
1 shot cachaça
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
Where to find ingredients
Sheep stomach and intestines can be found at butcher shops or specialized meat markets. Fresh herbs, vegetables, and spices are available at most supermarkets and local markets.
Preparation method
- In a glass, squeeze one lime into four wedges 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 limes
- Wash well 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 annatto powder, chopped tomatoes, chopped bell pepper, and sheep 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 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 cooked and cleaned stomach
- Cook the stuffed stomach over low heat until all the seasonings are well incorporated
- Serve the stew hot, accompanied by the reserved liquid and, if desired, a caipirinha or cold beer
Observations
Sheep stomach stew is a traditional dish in Northeastern Brazilian cuisine, known for its distinctive flavor and unique preparation. It consists of cooking sheep's innards (stomach, intestines, and offal) 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 appreciated in celebrations and family gatherings.
This detailed guide teaches you the step-by-step process for preparing an authentic sheep stomach stew, ensuring its characteristic flavor and texture.
This detailed guide teaches you the step-by-step process for preparing an authentic sheep stomach stew, ensuring its characteristic flavor and texture.
Ratings and comments