Công thức Brazil
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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Thành phần
1 sheep's stomach (tripe)
1 bunch fresh herbs (cilantro and green onion), 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 lemons
1 shot of cachaça (sugarcane spirit)
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
1 bunch fresh herbs (cilantro and green onion), 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 lemons
1 shot of cachaça (sugarcane spirit)
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
Tìm nguyên liệu ở đâu
Sheep's stomach, intestines, and organs can be found at butcher shops or specialty meat markets. Fresh herbs, vegetables, and pantry staples are available at most grocery stores.
Phương pháp chuẩn bị
- In a glass, squeeze juice from one lemon divided into four parts 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 dish
- Begin cleaning the sheep's stomach, using water, salt, and the juice from other lemons
- Wash thoroughly 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's organs (if using)
- Season with black pepper
- Cook the mixture until it forms a thick sauce
- Remove the cooked stomach from the pot and chop it into small pieces
- Mix the chopped cooked stomach and 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 Buchada hot, accompanied by the reserved liquid and, if desired, a caipirinha or cold beer
Quan sát
Buchada de Carneiro is a traditional dish in Northeastern Brazilian cuisine, known for its distinctive flavor and unique preparation. It consists of cooking sheep's offal (stomach, intestines, and other organs) and then stuffing the stomach lining with these cooked parts and seasonings. It's a dish that requires attention and care in preparation, but the result is incredibly rewarding and appreciated at celebrations and family gatherings.
This detailed guide teaches you the step-by-step process for preparing an authentic Buchada de Carneiro, ensuring the characteristic flavor and texture of this regional dish.
This detailed guide teaches you the step-by-step process for preparing an authentic Buchada de Carneiro, ensuring the characteristic flavor and texture of this regional dish.
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