Goat’s Entrails

INGREDIENTS

• 2 KG OF GOAT ENTRAILS (OFFAL AND STOMACH)
• JUICE OF 3 LIMES
• 1 TEACUP OF GOAT BLOOD
• 1 ONION, DICED
• 5 PEELED AND DESEEDED TOMATOES, CHOPPED
• ½ YELLOW BELL PEPPER, CHOPPED
• ½ RED BELL PEPPER, CHOPPED
• 3 GARLIC CLOVES, MINCED
• 1 TABLESPOON OF VINEGAR
• 1 TEACUP OF SMOKED BACON
• ¼ A BUNCH OF MINT, CHOPPED
• 2 DEDO-DE-MOÇA PEPPERS, DESEEDED AND CHOPPED
• 2 TABLESPOONS OF CUMIN
• 1 TABLESPOON OF ANNATTO
• 1½ TEACUP OF FINE MANIOC FLOUR
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Rinse the offal (heart, liver, etc.) and stomach thoroughly with running water and lime juice. Boil for 5 minutes, remove from the heat and once rinse with running water and lime juice one more time. Chop the offal and keep the stomach whole. Add the offal to the blood, onions, tomatoes, bell pepper, garlic, vinegar, bacon, mint, and dedo-de-moça pepper. Mix well and season with salt, black pepper, and cumin. Stuff the stomach and sew it shut with a line and thread. Cover with water, add the annatto, and cook in a pot for 3 to 4 hours, with the lid on. When it’s cooked through, remove the stomach and make a pirão (mush) with the broth and the manioc flour. Serve hot.