The ingredients in machito include the internal organs of the kid goat and the goat’s intestines used to wrap and tie the resulting mixture. The finished product resembles a large sausage. Machito, which is a traditional Mexican dish, is similar to haggis, a dish of Scottish origins made from calf or sheep liver, heart and lungs boiled in the animal’s stomach. Machito is often included as part of Tex-Mex cuisine and is called burranate in New Mexico and burinate in West Texas. Traditionally, after a goat was butchered, the organs and intestines were set aside to make machito. While some restaurants in Mexico serve machitos, recipes are hard to locate.
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Clean the visceral lining, which is the stomach lining of the goat. Rinse the lining in warm running water, rub it with salt to clean it and rinse it again in running water.
Place the rinsed lining into a pot of water. Bring the water to a boil, lower the heat to allow a gentle boil and boil the stomach lining for 10 minutes.
Remove the lining from the water, rinse it well, place it in a bowl of water mixed with 2 tbsp. salt and leave it to soak in the refrigerator overnight.
Blanch the small intestines to clean them. Place the intestines into a pot of boiling water and skim and discard the foam that develops on top of the water. Lower the heat to allow a gentle boil for five minutes. Use a colander to drain the water and set the intestines aside.
Rinse the goat organs well in warm running water and place them into a large pot of cold water.
Bring the water to a boil, lower the heat to maintain a gentle boil and boil the organs for one hour.
Chop the boiled goat organs into bite-sized pieces, place the pieces into a bowl and add chopped onions and other preferred seasonings. Add soup stock, water or other liquids to bind the ingredients. Texas haggis recipes use oatmeal. Thoroughly mix the ingredients until they form a thick mixture.
Place the chopped organ mixture onto a flat surface and shape it in the form of a log or large sausage. The machito should be rounded.
Remove the stomach lining from its saltwater soak and rinse it well.
Tuck the ends of the stomach lining under the ends of the machito and wrap the rounded machito tightly with the stomach lining of the goat. Overlap the ends of the lining so it will hold while you prepare to tie it with the small intestines. Fold the stomach lining over the ends of the mochito.
Tie the wrapped machito with pieces of the small intestines of the goat. Use several pieces along the machito to make sure it is held together well.
Preheat the oven to 350 degrees Fahrenheit.
Place the machito into an uncovered pan and roast it in the preheated oven for about one hour. Allow the machito to cool before cutting.