How to Make Authentic Brazilian Buchada de Bode (Goat Offal Stew)

Simple Summary

Buchada de Bode is a hearty Brazilian goat stew that transforms humble ingredients into a rich, flavorful delicacy. This traditional dish showcases the art of using every part of the animal, resulting in a deeply satisfying meal.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 3 hours
• Total Time: 4 hours
• Servings: 6-8
• Difficulty: Advanced

Ingredients

• 1 kg goat offal (stomach, intestines, liver, heart)
• 500g goat meat, cubed
• 200g bacon, diced
• 2 onions, finely chopped
• 6 garlic cloves, minced
• 2 tomatoes, diced
• 2 bell peppers, diced
• 1 cup fresh cilantro, chopped
• 1/4 cup white vinegar
• 2 tbsp olive oil
• 2 bay leaves
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp black pepper
• Salt to taste
• 2 cups goat blood (optional, for authentic version)

Instructions

1. Clean the goat offal thoroughly. Soak in a mixture of water and vinegar for 30 minutes, then rinse well.

2. In a large pot, heat olive oil over medium heat. Add diced bacon and cook until crispy, about 5 minutes.

3. Add chopped onions and garlic to the pot. Sauté until translucent, about 3-4 minutes.

4. Add cubed goat meat to the pot. Brown on all sides, about 5-7 minutes.

5. Add the cleaned offal to the pot. Stir to combine with the meat and vegetables.

6. Pour in enough water to cover the meat. Add bay leaves, cumin, paprika, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 2 hours, or until the meat is tender.

7. Add diced tomatoes and bell peppers. Continue cooking for another 30 minutes.

8. If using goat blood, slowly stir it into the stew now. Simmer for an additional 15 minutes.

9. Taste and adjust seasoning as needed.

10. Stir in fresh cilantro just before serving.

11. Serve hot with rice or crusty bread.

Chef's Notes

• If goat offal is unavailable, you can substitute with beef or lamb offal.
• For a milder flavor, omit the goat blood or replace it with 1 cup of red wine.
• Ensure all offal is thoroughly cleaned to remove any unpleasant flavors.
• This dish improves with time, so consider making it a day ahead and reheating before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 35g
• Fat: 30g
• Iron: 25% of daily value
• Vitamin B12: 80% of daily value
• Zinc: 35% of daily value

This dish is high in protein and rich in essential nutrients like iron, vitamin B12, and zinc, which are important for blood health and immune function.

Serving Suggestions

• Serve Buchada de Bode with steamed white rice or farofa (toasted manioc flour).
• Accompany with a side of cooked collard greens or kale for added nutrition and authenticity.
• Pair with a robust red wine like Cabernet Sauvignon or a cold Brazilian beer.
• Garnish with extra fresh cilantro and lime wedges for brightness.
• This dish is perfect for special occasions or weekend family gatherings when you have time for slow cooking.