Brazilian recipe
Traditional Beef Tripe and Bean Stew
This hearty stew is a classic comfort dish, prepared with tender beef tripe and cannellini beans, cherished for its rich flavour and satisfying texture.
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Ingredients
500 g fresh beef tripe
3 tsp bicarbonate of soda
Juice of 2 lemons
240 ml white wine vinegar
3 litres water (for parboiling the tripe)
200 g dried cannellini beans
1 paio sausage (approx. 120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp olive oil
720 ml water (for the stew)
2 bay leaves
5 sprigs coriander (roots, stems and leaves)
1/2 tsp ground cumin
Salt to taste
3 tsp bicarbonate of soda
Juice of 2 lemons
240 ml white wine vinegar
3 litres water (for parboiling the tripe)
200 g dried cannellini beans
1 paio sausage (approx. 120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp olive oil
720 ml water (for the stew)
2 bay leaves
5 sprigs coriander (roots, stems and leaves)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
Beef tripe, paio sausage, and fresh produce are available at local butchers and markets in Botswana; cannellini beans can be found in the pulses section of major supermarkets.
Preparation method
- Soak the beans in a bowl of water the night before preparation
- Drain the soaked beans and rinse them under running water in a colander
- Transfer the beans to a bowl and cover with fresh water
- Discard any beans that float to the surface
- Cover the bowl and let the beans soak for 8 to 12 hours
- To clean the tripe, place it in a large bowl with half the bicarbonate of soda and the juice of one lemon
- Scrub the tripe vigorously while wearing disposable gloves to remove excess fat
- Rinse thoroughly under running water to remove all debris
- Repeat the cleaning process a second time
- Heat 1.5 litres of water in a pressure cooker without the lid until boiling
- Add half the vinegar and one teaspoon of salt to the boiling water
- Submerge the tripe in the water and cook for 20 minutes
- Drain the water, discard it, and repeat the boiling process with the remaining vinegar and fresh water
- Allow the tripe to cool slightly in a colander before handling
- Wash and dry the pressure cooker
- Drain the water from the soaked beans
- Finely dice the onion and garlic
- Dice the red bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the coriander roots and stems, and set the leaves aside
- Remove the skin from the sausage and slice it into 0.5 cm half-moons
- Cut the tripe into 1 cm strips and then into 3.5 cm pieces
- Heat the empty pressure cooker over medium heat
- Add the olive oil and brown the sausage for 2 minutes
- Add the onion, garlic, red bell pepper, bay leaves, and the chopped coriander roots and stems
- Season with a pinch of salt
- Sauté for 6 minutes until lightly golden
- Stir in the tomato paste
- Add the tomatoes, tripe, beans, and 720 ml of water
- Season with the cumin and 1.5 teaspoons of salt
- Secure the lid on the pressure cooker and increase the heat
- Once pressure is reached, reduce the heat to low and cook for 30 minutes
- Turn off the heat and allow the pressure to release naturally before opening
- Finish by stirring in the chopped coriander leaves and serve hot
Observations
Preparing this dish requires patience and meticulous cleaning of the tripe to ensure a mild taste and pleasant texture. Soaking the beans beforehand is essential for even cooking and a perfect consistency.
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