Brazilian recipe
Traditional Brazilian Tripe and White Bean Stew
Dobradinha is a classic Brazilian comfort food, featuring tender beef tripe and creamy white beans simmered in a rich, aromatic tomato-based sauce.
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Ingredients
500 g fresh beef tripe
3 tsp baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 litres water (for blanching the tripe)
1 cup dry navy beans
1 paio sausage (120 g) (substitute with Portuguese-style chouriço if necessary)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 stems cilantro (roots, stems, and leaves)
1/2 tsp ground cumin
Salt to taste
3 tsp baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 litres water (for blanching the tripe)
1 cup dry navy beans
1 paio sausage (120 g) (substitute with Portuguese-style chouriço if necessary)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 stems cilantro (roots, stems, and leaves)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
Beef tripe and paio sausage can be found at local butcher shops or specialized Portuguese/Brazilian grocery stores. Navy beans, fresh produce, and aromatics are available at any major Canadian supermarket.
Preparation method
- Soak the navy beans in water overnight
- Rinse the beans thoroughly in a sieve under cold running water
- Transfer 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 baking soda and the juice of one lemon
- Scrub the tripe vigorously using disposable gloves to remove excess fat
- Rinse well under running water to remove all residue
- 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
- Submerge the tripe in the water and boil for 20 minutes
- Drain the water, discard it, and repeat the boiling process with the remaining vinegar and fresh water
- Let the tripe cool slightly in a colander before handling
- Wash the pressure cooker thoroughly
- Drain the soaking water from the beans
- Finely chop the onion and garlic
- Dice the red bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the cilantro roots and stems, and reserve the leaves
- Remove the casing from the paio sausage and slice into 0.5 cm half-moons
- Cut the cleaned tripe into 1 cm strips, then into 3.5 cm pieces
- Heat the empty pressure cooker over medium heat
- Add the olive oil and brown the sliced sausage for 2 minutes
- Add the onion, garlic, bell pepper, bay leaves, cilantro stems, and roots
- Season with a pinch of salt
- Sauté for 6 minutes until lightly browned
- Stir in the tomato paste
- Add the chopped tomatoes, tripe, beans, and 3 cups 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 and cook for 30 minutes
- Turn off the heat and allow the pressure to release naturally before opening
- Finish by stirring in the fresh chopped cilantro leaves and serve warm
Observations
This dish requires patience, especially during the cleaning process of the tripe to ensure a mild flavor and pleasant texture. Soaking the dry beans overnight is crucial for even cooking and optimal digestibility.
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