Brazilian recipe
Traditional Dobradinha: Hearty Beef Tripe Stew
Dobradinha is a classic Brazilian comfort food, combining tender beef tripe and white beans in a rich, flavorful broth that truly warms the soul.
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Ingredients
500g fresh beef tripe
3 tsp baking soda
Juice of 2 limes
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup dry white beans
1 paio sausage (120g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp extra virgin olive oil
3 cups water
2 bay leaves
5 coriander sprigs (roots, stems, and leaves)
1/2 tsp ground cumin
Salt to taste
3 tsp baking soda
Juice of 2 limes
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup dry white beans
1 paio sausage (120g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp extra virgin olive oil
3 cups water
2 bay leaves
5 coriander sprigs (roots, stems, and leaves)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
The beef tripe and paio sausage can be sourced from local butchers or specialty meat sections in larger supermarkets. If you cannot find authentic Brazilian paio, you can use a high-quality smoked pork sausage as a substitute, though the flavor profile will differ slightly. Fresh coriander (cilantro), white beans, and common produce are available at local markets and grocery stores.
Preparation method
- Soak the beans in water the night before
- Rinse the beans under running water in a sieve
- Transfer to a bowl and cover with water
- Discard any beans that float to the top
- Cover the bowl and let it soak for 8 to 12 hours
- To clean the tripe, place it in a large bowl with half the baking soda and the juice of one lime
- Scrub the tripe vigorously wearing disposable gloves to remove excess fat
- Rinse thoroughly under running water to remove all residues
- 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 a teaspoon of salt
- 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 water
- Let the tripe cool down in the colander before handling
- Wash the pressure cooker
- Drain the soaking water from the beans
- Finely chop the onion and garlic
- Dice the bell pepper into 1 cm cubes
- Cut the tomatoes into small pieces
- Finely chop the coriander roots and stems and set the leaves aside
- Remove the skin from the smoked sausage and cut 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, bell pepper, bay leaves, coriander stems and roots
- Season with a pinch of salt
- Sauté for 6 minutes until lightly browned
- Incorporate the tomato paste
- Add the tomato, tripe, beans, and 3 cups of water
- Season with the cumin and 1.5 teaspoons of salt
- Lock the lid and increase the heat
- Once it reaches pressure, lower the heat and cook for 30 minutes
- Turn off the heat and wait for the pressure to release naturally before opening
- Finish by folding in the chopped coriander leaves and serve
Observations
Preparing authentic Dobradinha requires a bit of patience, especially when cleaning the tripe to ensure the best texture and a clean, mild flavor. Soaking the beans ahead of time is key to getting them perfectly tender during the final cook.
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