Buchada de Bode

Buchada de Bode is a dish of the Brazilian Northeast (Nordeste), with roots in Portuguese colonial tradition and Indigenous cooking methods. A goat's stomach is cleaned, packed with the finely chopped heart, liver, lungs, and intestines seasoned with green herbs and vinegar, then sewn shut and braised for hours until tender. It is considered a festive and prestigious dish in the sertão backcountry, traditionally prepared for saints' day celebrations and family gatherings.

Serves: 6

Ingredients

• 1 goat stomach, thoroughly cleaned
• 500g (1 lb) mixed goat offal (heart, liver, lungs, intestines), finely chopped
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 small bunch fresh coriander (cilantro), finely chopped
• 1 small bunch fresh mint, finely chopped
• 1 small bunch spring onions (scallions), sliced
• 3 tbsp white wine vinegar
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tsp cumin
• Salt to taste
• 2 litres (8 cups) water for braising
• 1 onion halved, 3 bay leaves, 1 tbsp coarse salt (for the braising liquid)

Instructions

1. Rinse the goat stomach repeatedly in cold water with lime juice and salt until thoroughly clean with no odour. Soak overnight if needed.
2. Mix together the chopped offal, onion, garlic, coriander, mint, spring onions, vinegar, oregano, black pepper, cumin, and salt. This is the recheio (filling).
3. Fill the stomach about two-thirds full with the offal mixture — do not overfill or it will burst during cooking. Sew the opening closed tightly with kitchen twine and a trussing needle, or tie securely with string.
4. Bring the water to a boil in a large pot with the halved onion, bay leaves, and coarse salt. Gently lower the buchada into the pot.
5. Simmer gently over medium-low heat for 2.5–3 hours until the stomach is tender when pierced with a skewer and the filling is fully cooked.
6. Remove from the pot and rest for 10 minutes. Slice into thick rounds and serve with the braising broth as a soup on the side, white rice, and farofa.

Cook's Notes: The key to a clean-tasting buchada is thorough cleaning of the stomach — use lime juice, vinegar, and coarse salt in several washes. The filling can be made the day before and refrigerated.