This dish has several names all across goa it is basically made with Pig stomach and intestines. This Goan delicacy is best enjoyed 2/3 days after cooking as its taste better once matured. Most of the hard work goes in cleaning the Ankodeo / Gaindoleo but once the dish is ready there is none like it. Some folks would shy away for the idea of cooking this delicacy as it’s not for the faint hearted. Now a days it’s difficult to get Booch in the market only a few Butchers keep it or it needs to be ordered in advance.
One set of pig stomach and intestine cleaned (1 stomach + 4 intestine)
¼ cup vinegar + 2 tablespoon vinegar
3 green chilies slit (2+1)
3 large onion finely chopped
Small ball of tamarind soaked in ¼ cup warm water
½ teaspoon sugar
Water as required
Salt to taste
Ingredients to grind:
8 Kashmiri chilies
1 garlic pod (small Indian once)
1” inch ginger
½ teaspoon turmeric powder
½ teaspoon cumin (Heap full)
2” inch cinnamon stick
26 – 28 peppercorns
17 – 19 cloves
Little water for grinding
½ cup rock salt
20 Guava leaves
1. Wash the stomach and intestines under running water.
2.. Pass water through the intestines to remove dirt if any.
3. With the help of a knife scrub the stomach on both sides to remove any sliminess.
4. Cut the stomach into 6 or 4 pieces.
5. Now take the clean intestine and with the help of a scissor or knife cut on one side to open it flat.
6. Put the cut stomach pieces into a bowl and add ¼ cup salt on top of the salt add the slit intestines and finally top it up with ¼ cup of salt.
7. Now with both your hands massage the salt into the stomach and intestine for about 15 – 20 minutes.
8. Cover the bowl and set aside for minimum 8 hours (I kept it for a day).
9. After every 8 hours drain out the water from the bowl (this water does have a strong odor).
10. When you are ready to cook the dish fill the bowl with water and wash the stomach & intestine atleast 6-8 times ( change water every time).
11. Give it a good scrub / massage so that it becomes clean and excess salt is remove ( if you don’t do this your dish will turn salty).
12. Now in a pot add the clean stomach and intestines with 20 guava leaves.
13. Add 1 ½ cup of water and boil it for 25 – 30 minutes.
14. Drain the water and remove the leaves.
15. Once the stomach and intestines reach room temperature cut them into small pieces like how we cut for Sorpotel.
1. In a frying pan add half the quantity of cut pieces with 1 ½ teaspoon of oil and fry for 3-4 minutes (stir continuously; don’t allow the pieces to stick to the pan).
2. Repeat the same for the remaining pieces once done set aside to cool.
3. Take a pot or kadai and sauté the onions in 2 tablespoon of oil till they turn translucent.
4. Now add the ground masala to the onions and cook for a while.
5. Add about ½ cup of water into the mixer and remove the balance masala completely.
6. To the cooked masala add this water along with tamarind water and bring to a boil.
7. Now to this add the fried pieces of stomach and intestine along with 1 cup water and let it come to a boil.
8. Add slit chilies, sugar and ¼ cup vinegar and cook till it’s done.
9. You could eat it straightway but I strongly recommand that you let it age for 2 -3 days.
10. Once its cools down refrigerate it.
11. Next day remove it from the refrigerator and let it reach room temperature.
12. Now boil it again at this stage add 2 tablespoon of vinegar and one green slit chili if required.
13. Add little water and check salt to taste.
14. On the third day again reheat Booch / Dobrada add little water if required ( the gravy has to be thick )
15. Your Dukracheo Gaindoleo are ready to be served.
Enjoy life, it’s delicious.
* If you keep the intestine in salt for more than a day please ensure to wash it more than 8 times so that the saltiness reduces.
* Adding Guava leaves help remove strong odor from the stomach and intestine.
* This is a thick gravy dish so please don’t make it watery.