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Xico Sá

Modos de macho, modinhas de fêmea & outros chabadabadás

Perfil Xico Sá é escritor, jornalista e colunista da Folha

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Receita para fugir do arrastão

Por xicosa
18/06/12 14:41

Dica de filme gastronômico: "O Cozinheiro, o Ladrão, sua Mulher e o Amante"

Que Le Cordon Bleu que nada. Chega de molhinhos picaretas aos olhos da cara.

Em tempos de arrastões na capital gastronômica do país, este blog, sempre preocupado com os pratos de resistência do macho-jurubeba, compartilha uma receita para você fazer em casa e chamar os amigos.

Chega de frequentar jantares à luz de velas e ser incomodado com um cano fumegante da arma do bandido.

Os altos preços de SP também não são nada animadores. Em muitas ocasiões, você até torce para que o ladrão chegue antes da conta.

Sinta-se à vontade, mestre Alex Atala, para seguir a fabulosa receita enviada por dona Maria do Socorro, minha santa madrecita.

O prato é aquele mesmo que FHC, o príncipe, disse ter comido muitas vezes na sua temporada parisiense. Referia-se, obviamente, a “tripa a moda de Cayena”.

Como diria o mesmo ex-presidente, à “buchadá de bodê”,  s´il vous plaît:

1) Limpa-se o fato do carneiro, do bode ou do cabrito. Bem limpo, utilizando-se água e limão.

2) Leva-se ao fogo até aferventar bastante; até perder o cheiro ruim, diríamos.

3) Escorre-se a água e lava-se novamente com água, limão e sal, que é para perder realmente o cheiro.

4) Cortam-se bem miúdas as tripas, o fígado e o sangue coalhado. Deixa-se inteiro o bucho propriamente dito.

5) Faz-se o tempero dos miúdos com hortelã, bastante pimenta-do-reino, alho, sal, salva ou coentro, cebola roxa. Tudo bem ralado e com um pouco de vinagre.

6) Misturam-se bem esses temperos aos miúdos.

7) Coloca-se tudo no bucho, depois deste aberto estendido sobre a mesa, e junta-se a cabeça do carneiro, do bode ou do cabrito (que haviam sido cozidos à parte e com os mesmos temperos) e mais um pouquinho de arroz.

8) Costura-se o bucho como se fosse uma trouxa, contendo todos os ingredientes citados acima, ensacando tudo.

9) A panela tem que ferver por um mínimo de cinco horas; lembre-se: você não está sob a melancolia dos fast-foods.

10) À parte, faz-se um bom pirão e mais arroz, com o qual a buchada será servida.

11) Para o acompanhamento, genebra ou aguardente.

E você ai, amigo, qual a sua comidas sem frescuras predileta?

Bom apetite.

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