Buchada de bode

Instructions

1. Clean the paunch and offal thoroughly in cold water and vinegar, then cut the meat and offal into 3 to 4 cm pieces.
2. Sauté the chopped onion, garlic, pepper and tomatoes in the oil for 5 minutes, then add the meat and offal and brown for 10 minutes.
3. Season with salt, pepper, cumin and chilies, cover with water and simmer for 1 hour over low heat.
4. Mix the mashed potatoes with the cassava flour and a spoonful of oil to make a smooth stuffing.
5. Fill the goat paunch with the meat mixture and the stuffing, then close it securely with kitchen string.
6. Lower the paunch into simmering water, cover and cook for 1 hour 30 minutes over low heat, making sure the water doesn't boil too hard. Slice and serve with coriander and farofa.