Buchada de bode is a traditional dish made from goat's offal, specifically the stomach and intestines, along with other internal organs like the liver, lungs, and heart. The organs are cleaned, chopped, mixed with chopped vegetables like onions, tomatoes, and peppers, and seasoned with a mixture of herbs and spices before being stuffed back into the goat's stomach, which acts as a casing.

This stuffed stomach is then sewn up and boiled until fully cooked, resulting in a flavorful and hearty dish. Buchada de bode is particularly popular in the northeastern region of Brazil, especially in states like Ceará and Pernambuco. It is often served with rice, beans, and farinha (manioc flour), providing a rich and satisfying meal that showcases the region's culinary heritage.