Entree: Brazil – Pernambuco – Buchada de Bode (Traditional Pernambuco stew of goat stomach and offal cooked in a spiced broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

- 1 whole goat stomach (buchada), cleaned and trimmed, approx. 2 lb (900 g)
- 1 lb (454 g) mixed goat offal (heart, liver, lungs), trimmed and coarsely chopped
- 2 tbsp (30 ml) white vinegar for cleaning
- 2 tbsp (30 ml) vegetable oil or annatto oil (colorau oil)
- 1 large onion, about 8 oz (225 g), finely chopped
- 6 cloves garlic, minced
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 1–2 small malagueta or serrano peppers, seeded and chopped (adjust for heat)
- 1 tbsp (15 g) ground annatto or 2 tsp (10 ml) annatto oil (for color)
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tbsp (15 g) coarse salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 6 cups (1.4 L) water or light beef/goat stock
- 1/2 cup (15 g) fresh cilantro (coentro), chopped
- 1/4 cup (15 g) chopped green onion (cebolinha)
- 1 cup (120 g) farinha de mandioca (cassava flour) for serving, optional
- Cooked white rice, for serving

Instructions

1. Rinse the goat stomach thoroughly under cold running water; rub with 2 tbsp (30 ml) white vinegar and rinse again. Cut stomach into 2–3 large pieces for easier handling. Parboil the stomach pieces in a pot of boiling water for 10 minutes; drain and rinse.
2. In a large pot or Dutch oven, heat the oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Add chopped tomatoes, chopped peppers, ground annatto (or annatto oil), cumin, bay leaves, salt, and pepper. Cook, stirring, 3–4 minutes to combine flavors.
4. Add the parboiled stomach pieces and the chopped mixed offal to the pot. Pour in 6 cups (1.4 L) water or stock to cover. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 1.5–2 hours, or until offal and stomach are very tender. Skim any foam that rises.
5. When tender, remove the stomach pieces and offal. If desired, slice the stomach into strips and cut larger offal pieces into bite-sized portions; return to the pot. Simmer uncovered 10–15 minutes to concentrate the broth. Adjust seasoning with additional salt and pepper.
6. Stir in chopped cilantro and green onion just before serving. Serve hot over white rice with farinha de mandioca (cassava flour) on the side for sprinkling, and offer hot pepper or lime wedges to taste.