What is Buche Meat?

When you walk through the streets of Mexico, it’s normal to notice taco stands selling tacos prepared with buche, but buche isn’t only enjoyed in Mexico. It is also famous in other Latin American nations like Puerto Rico, plus many other Asian and European countries.

Buche meat is pork stomach that is frequently used for tacos. It’s less spongy than meat from other aspects of the body, like the tongue, intestines, or brains, and mixed with corn tortilla, salsa, and lettuce, buche brings about a great taco.

What Kind of Meat is Buche Meat?


Aside from being known as ‘buche’ in Spanish, Pork stomach is also called ‘pork’ or ‘hog maw’ and pork tripe. It has a gray and a little leathery covering on the outer part and a white, more profound, but somewhat polished layer on the inner part, like squid in texture. 

There are other scantily fatty portions.

Buche, like tripas, is also stomach, except that it is pork and not beef. It is generally boiled in lard and cooked slowly for two hours. 

The pig’s stomach is a portion of the pig’s digestive structure, carrying out three fundamental functions: mechanically mincing food, penetrating gastric juices, and disassembling food by digestive enzymes in gastric juice. 

In addition, pork stomach is also a new element for many savory dishes.

Generally, buche is intensely fried with other pork meat. As a taco choice, buche is one of the most outstanding dishes.

Pork Stomach and Pork Belly, What is the Difference?

Pork is an adaptable animal and has numerous vital parts that contribute to making a decent amount of dishes. 

Numerous meat cuts of pork like tenderloins, sirloins, etc., have importance and flavor. But the lower portion of pork has two most eaten parts; pork belly and pork stomach. 

Many people are confused about whether the pork belly and pork stomach are the same as stomach and belly seem to mean the same thing. 

But then, you’ll be surprised; pork belly and pork stomach aren’t the same at all. 

Even though they are both from the under portion of the pig’s body, the pork belly is entirely different from the pork stomach. 

Pork belly, like bacon, starts from the underpart or the belly of the pig. But don’t speculate the word “belly” to mean stomach; it is not. 

It is instead the flesh that goes on the underpart of the pig. 

When it comes to savor and zest, both the pork belly and pork stomach have their unique importance relying on what you are preparing with them. 

Nonetheless, people speculate that the pork belly is much more delicate and juicy and has a different proportion of fats and flavors as described with the pork stomach, which is relatively thin and fatless with good proteins and minerals.

This tender and also juicy part of a pig is mainly utilized in braising and roasting. Pork belly is a significant component of creating a delicious and wonderful batch of bacon. 

Nonetheless, pork belly is entirely distinct from the traditionally salted or cured bacon.

Besides being too abundant in fats, pork belly is a decent substitute for bacon as bacon has a lot of salt and other sodium elements. Pork belly is a raw, natural slice of the pig, so bacon is frequently used in place of pork belly.

Is Buche Meat Also Pork Belly?

No, it is not. It is the pork stomach known as Buche in Spanish; it’s also known as Hog maw.

More importantly, it is an outer and richly robust portion of the pig’s abdomen with no mucosa lining. 

This is actually why pork’s stomach includes no fat at all, particularly when the stomach is purified entirely. 

The stomach slice of the pig has an outstanding amount of proteins, minerals, and fibers, making it a good diet for diabetic and cholesterol-intolerant individuals.

Like I stated above, ensure not to be confused by which meat is buche meat between pork belly and pork stomach. 

Pork belly is one massive and extended meat cut with additional fats combined with the meat. On the other hand, pork stomach is a cut of pork that doesn’t have any fat, with a high level of proteins. 

Pork belly is more costly than pork stomach.

You can simmer anyone you prefer. But you can’t utilize pork belly and pork stomachs in place of each other.

Best Dishes to Make with Buche Meat

Pork stomach is broadly seen in Chinese, American, Dutch, Italian, Mexican, and Portuguese cooking. 

People in the nations mentioned above love to supply their dinner tables with buche meat simmered in diverse, delicious ways. 

The pork stomach could be stewed, broiled, baked, and even fried to give you a clearer picture.

I’ll show you some examples.

  • Pork’s stomach filled with coconut water

It has a beautiful yellow color with a desirable aroma. The portions of the stomach are crisp and saturated in the delightfully sweet and salty seasoning. This dish is excellent for eating with bread.

  • Stomach full of sugar cane juice

Instead of using coconut water, in this case, you can combine it with sugar cane juice, developing a delightful dish with a weird taste. 

  • Break the pig’s stomach

This dish has an elegant color, and the stomach is thoroughly soaked with spices, delicate but not weird. This dish is great with bread, sticky rice, or white rice and is delightful!

  • Stir-fried pork stomach with lemongrass and chili

The stomach mixed with the tangy flavor of chili, lemongrass, garlic, and red onion makes up the dish’s essence. It is delightful and addictive. 

  • Pork stomach stewed with pepper

Buche meat simmered with pepper has a bursting fragrance. The delicate stomach is evenly soaked with spices, taken with mushrooms, carrots, and onions blended with the outstanding spicy aroma of pepper to render the dish even more impressive. 

  • Steamed pork stomach

The stomach will be marinated with vibrant spices and then boiled to develop a simple but flavorful dish that is tough to resist. 

  • Pork stomach hot pot

It has a complex but impressive aroma. The stomach is crisp and chewy, and the vegetables are delicate and sweet, making the broth sweet and having a delicate spicy taste of pepper. It is excellent with melon, spinach, and fresh noodles. 

  • Pork stomach with fish sauce

The crisp and chewy stomach is covered by the sour, spicy, salty fish sauce and the distinctive flavor of ginger and lemongrass.

  • Pork stomach stewed with lotus seeds

Buche and the lotus seeds are soft in making this dish, having a fatty zest combined with sweet broth to develop a delightful dish that is tough to resist. This dish is both delicious and healthy.

Buche is also a lot easier to use than tripas. It does not take a problematic amount of cleaning but will need tolerance in cooking it to guarantee it gets completely tender and convenient to be wrapped in a taco or salsa. 

The composition is comparable to cooked tofu, as it has a little toothsome chewiness to it. Contrary to tofu, though, it’s a lot larger because it’ll be saturated in fat for two hours.


It’s known that the word “Buche” is ambiguous.

It could also relate to a log cake called ‘Buche de Noel.’ It is an essential dessert during Christmas. 

Nonetheless, buche is also a term for pork stomach. And it could also be confused for Pork belly. But I am 100% sure that after reading this short article, you’ll be able to tell them apart and use them accordingly.

Thanks for reading!

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