Brazilian recipe
Authentic Brazilian Dobradinha: A Hearty Tripe Stew
Dobradinha à brasileira is a traditional, comforting dish celebrated for its robust, deep flavors and the classic pairing of tender tripe, assorted meats, and creamy white beans.
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Ingredients
500 g tripe
500 g dried white beans
500 g pork spare ribs, fresh
500 g chicken thighs and drumsticks
200 g bacon
1 large onion, finely chopped
5 cloves garlic, minced
1/2 kg potatoes, chopped
1/2 liter chicken stock
Fresh parsley, chopped to taste
500 g dried white beans
500 g pork spare ribs, fresh
500 g chicken thighs and drumsticks
200 g bacon
1 large onion, finely chopped
5 cloves garlic, minced
1/2 kg potatoes, chopped
1/2 liter chicken stock
Fresh parsley, chopped to taste
Where to find ingredients
For the tripe and fresh pork ribs, visit a local butcher shop or the meat counter at your larger supermarkets; ask for high-quality, fresh cuts. Dried white beans, bacon, chicken portions, and fresh aromatics like onions, garlic, and parsley are staples found in any grocery store. For specific Brazilian ingredients like manioc flour for the 'farofa' side, look for 'Latin' or 'International' food sections in your local supermarket or specialized ethnic grocery stores in the area.
Preparation method
- Boil the white beans in a large pot until they reach a tender texture
- Drain the beans thoroughly and set them aside
- Simmer the tripe in water for about 40 minutes
- Drain the tripe water, discard it, and set the tripe aside
- In a heavy-bottomed pot, fry the bacon until it turns crispy and golden
- Add the onion and garlic to the bacon, sautéing until they are soft and fragrant
- Add the pork ribs and chicken pieces to the pot
- Sear the meats well until they are evenly browned on all sides
- Pour the chicken stock over the meat mixture
- Simmer until the meats are cooked through and tender
- Stir in the cooked white beans and the prepared tripe
- Add the chopped potatoes to the pot
- Cook everything together until the potatoes are fork-tender and the stew has thickened nicely
- Finish by sprinkling with plenty of fresh, chopped parsley
- Serve hot alongside steamed white rice and a generous side of farofa
Observations
This traditional stew is a fantastic choice for a family Sunday lunch. The secret to a perfect batch lies in slowly cooking the meats until they become incredibly tender and well-seasoned, resulting in a rich, soul-warming meal that is a true staple of Brazilian home cooking.
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