Buchada de Bode

Northeast Brazil is goat country, so it makes sense that one of the region’s traditional dishes focuses on making the most of every last bit of the bode, the Portuguese word for goat. Buchada, meanwhile, comes from bucho, which means the animal’s stomach. 

In theory, you can make a buchada out of any animal stomach (lamb and ox versions are also available), but goat is the most common. It’s the classic choice in the Brazilian states of Pernambuco and Ceara, where you can ask for “buchada” on its own and be certain you’re being served goat. 

Though the flavor profile is quite different, the overall concept will sound familiar to anyone who’s ever tried haggis: The stomach is stuffed with whatever entrails or organs are on hand (blood, intestines, liver, lungs, etc.), seasoned, and then sewn up and cooked. Restaurants will often serve buchada inside a larger stew, though sometimes will plate it as a main dish, in which case the distinctive pattern of the stomach lining is clearly visible. 

Buchada hasn’t earned many fans outside of Brazil, but inside the country, especially in the Northeast, it’s not uncommon for politicians running for office to feel they must publicly consume one to prove they can relate to everyday people.