Brazilian recipe
Traditional Style Dobradinha (Dobradinha a)
A hearty and comforting soul-warming stew, this traditional dish is celebrated for its deep, savory flavours and the classic combination of tripe, meats, and creamy white beans.
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Ingredients
500g cleaned beef tripe
500g dried white cannellini beans
500g fresh pork ribs
500g chicken thigh and drumstick portions
200g bacon, diced
1 large brown onion, finely chopped
5 cloves garlic, minced
500g potatoes, peeled and cubed
500ml chicken stock
Fresh parsley, chopped to taste
500g dried white cannellini beans
500g fresh pork ribs
500g chicken thigh and drumstick portions
200g bacon, diced
1 large brown onion, finely chopped
5 cloves garlic, minced
500g potatoes, peeled and cubed
500ml chicken stock
Fresh parsley, chopped to taste
Where to find ingredients
You can find cleaned beef tripe at specialist butcher shops. White cannellini beans are available in the canned goods or dry pulses aisle of major supermarkets like Woolworths or Coles. Use standard pork ribs and chicken portions from your local meat counter. Farofa can be found in the international section of most large supermarkets or at specialty Brazilian grocers.
Preparation method
- Boil the white beans in a large pot until tender.
- Drain the cooked beans and set them aside.
- Place the tripe in a pot of boiling water and cook for approximately 40 minutes.
- Drain the tripe thoroughly and set it aside.
- In a large, heavy-based pot or Dutch oven, fry the bacon until golden and crispy.
- Add the onion and garlic to the bacon and sauté until they are soft and lightly golden.
- Place the pork ribs and chicken portions into the pot.
- Sear the meats until they are well browned on all sides.
- Pour the chicken stock over the browned meats.
- Simmer the mixture until the meats are cooked to an al dente texture.
- Stir the cooked beans and prepared tripe into the pot.
- Add the cubed potatoes to the stew.
- Continue to simmer until the potatoes are tender and the sauce has thickened and deepened in flavour.
- Finish the dish by scattering freshly chopped parsley over the top.
- Serve hot, ideally accompanied by steamed white rice and crispy farofa.
Observations
This robust stew makes for a perfect, soul-satisfying family lunch. The secret to an authentic result lies in the slow and patient preparation of the tripe and meats, ensuring they become exceptionally tender and well-infused with aromatics. The final result is a rich, flavourful stew that brings a true taste of traditional home cooking to your table.
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