Buchada de Carneiro

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lamb s stomach
lemons
tablespoons of vinegar
tablespoon of salt

Seasoning:
Salt
Garlic
Black pepper
Parsley
Paprika
Put the lamb s stomach on a bowl with water, vinegar and lemon. Let it rest for 20 m
inutes. Wash it very well until its strong smell is gone.
Preparing the buchada:
Cut the tripes in little loops, removing the fat (not all the fat). The bigger t
ripes must be cut on a board so to have minor parts of it. Wash all of the tripe
s with warm water and lemon. Wash the stomach that was resting, scraping it with
a knife. As it gets well cleaned and with no strong smell, cut it making round
pieces, then sew it letting some space to fill it with the giblets washed and se
asoned. Put the seasonings on a pan, add the buchadas already sewn and let it co
ok with enough water for 2 hours. Bom apetite!