Brazilian recipe
Traditional Homemade Sheep Tripe Stew (Buchada de carneiro)
Learn how to make authentic buchada de carneiro, a flavour-packed northeastern Brazilian recipe that is perfect for special occasions.
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Ingredients
1 sheep stomach
1 bunch chopped spring onions and parsley
3 chopped onions
3 chopped garlic cloves
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
black pepper to taste
grated nutmeg to taste
6 bay leaves
annatto 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 spring onions and parsley
3 chopped onions
3 chopped garlic cloves
1 chopped bell pepper
5 chopped tomatoes
1 tablespoon sugar
black pepper to taste
grated nutmeg to taste
6 bay leaves
annatto 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
Look for the ingredients in local markets, butcher counters, and the fresh produce section. Ask for sheep tripe and offal at the butcher; if needed, use beef tripe as a substitute, though the ideal result comes from sheep.
Preparation method
- In a glass, squeeze one lime into quarters and add the sugar. Mash with a pestle
- Add the shot of cachaça and the ice cubes to the glass. Shake well
- Set this mixture aside to serve with the dish
- Start cleaning the sheep stomach, using water, salt and the juice of the other limes. Wash thoroughly to remove impurities
- Cook the stomach with water, salt and the bay leaves in a pressure cooker until tender
- While the stomach cooks, cut the intestines into small pieces
- Cook the chopped intestines 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 giblets (if using). Season with black pepper
- Cook the sauté until it forms a thick broth
- Remove the cooked stomach from the pan and cut it into small pieces
- Mix the pieces of cooked stomach and the cooked intestines into the sauté. Add the chopped spring onions and parsley 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 preparation. It consists of cooking the sheep’s offal (stomach, intestines and giblets) and stuffing the stomach with the cooked pieces and seasonings. It is a dish that calls for attention and care during preparation, but the result is incredibly rewarding and enjoyed at celebrations and family gatherings.
This detailed guide shows you how to prepare an authentic buchada de carneiro step by step, ensuring the flavour and characteristic texture of this regional dish.
This detailed guide shows you how to prepare an authentic buchada de carneiro step by step, ensuring the flavour and characteristic texture of this regional dish.
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