Brazilian recipe
Style Tripe Stew (Dobradinha a)
This traditional and hearty Brazilian tripe stew is beloved for its deep, savory flavor and the classic combination of tender meats and white beans.
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Ingredients
500g tripe (dobradinha)
500g white beans
500g fresh pork ribs
500g chicken thighs and drumsticks
200g bacon
1 large onion, chopped
5 garlic cloves, minced
500g potatoes
500ml chicken stock
Fresh parsley, chopped to taste
500g white beans
500g fresh pork ribs
500g chicken thighs and drumsticks
200g bacon
1 large onion, chopped
5 garlic cloves, minced
500g potatoes
500ml chicken stock
Fresh parsley, chopped to taste
Where to find ingredients
You can find these ingredients at local grocery stores or butchers. For the tripe (dobradinha), check the meat section or ask your local butcher. Use high-quality white beans and fresh produce available at local markets.
Preparation method
- Boil the white beans in a standard pot until tender.
- Drain the beans and set them aside.
- Boil the tripe in water for approximately 40 minutes.
- Drain the water from the tripe and set it aside.
- In a large heavy-bottomed pot, fry the bacon until golden brown.
- Add the onion and garlic to the bacon and sauté until lightly golden.
- Add the pork ribs and chicken pieces to the pot.
- Sear the meats thoroughly until browned on all sides.
- Pour the chicken stock over the meat mixture.
- Simmer until the meats are cooked to al dente.
- Combine the cooked white beans and tripe into the pot.
- Add the diced potatoes to the stew.
- Cook everything together until the potatoes are tender and the sauce has thickened and deepened in flavor.
- Finish the dish by sprinkling with fresh chopped parsley.
- Serve hot with steamed white rice and farofa.
Observations
This dish makes for a fantastic family lunch. The secret to a perfect result lies in slowly and carefully cooking the meats to ensure they become tender and thoroughly seasoned, creating a robust, flavorful stew that hits the spot.
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