In a large skillet or stew pot, heat the olive oil over medium heat.
Add the diced bacon and cook until crispy and browned. Remove the bacon from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the finely chopped liver to the skillet and cook until it is no longer pink, stirring occasionally.
Now, add the boiled and cleaned stomach lining to the skillet. Cook for a few minutes, stirring gently to combine all the ingredients.
Sprinkle salt, pepper, and hot pepper sauce (if using) over the mixture according to your taste preferences. Stir well to distribute the flavors.
Reduce the heat to low, cover the skillet, and let the Buchada simmer for about 20-30 minutes, allowing the flavors to meld together.
Remove from heat and garnish with the crispy bacon and fresh chopped parsley.
Serve Buchada hot with rice, beans, and a side of toasted cassava flour, if desired.
