Brazilian recipe
Hearty Tripe and White Bean Stew
This classic, rustic stew features tender beef tripe and creamy white beans, celebrated for its rich, soul-warming flavor profile.
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Ingredients
500 g fresh beef tripe
3 tsp baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 liters water (for blanching)
1 cup dried white beans
1 paio sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 sprigs fresh coriander (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 liters water (for blanching)
1 cup dried white beans
1 paio sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 sprigs fresh coriander (roots, stems, and leaves)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
Beef tripe, white beans, and paio sausage can be sourced from local butcher shops or specialty markets. Fresh produce and herbs are available at local grocery stores or farmers' markets.
Preparation method
- Soak the beans in water the night before cooking
- Rinse the beans thoroughly under running water using 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 of the baking soda and the juice of one lemon
- Rub the tripe vigorously while wearing disposable gloves to remove excess fat
- Wash well under running water to remove all residue
- Repeat the cleaning process a second time
- Heat 1.5 liters of water in a pressure cooker without the lid until boiling
- Add half of the vinegar and a teaspoon of salt
- Submerge the tripe in the water and cook for 20 minutes
- Drain and discard the water, then repeat the boiling process with the remaining vinegar and water
- Allow the tripe to cool in a colander before handling
- Wash the pressure cooker thoroughly
- Drain the soaking water from the beans
- Finely dice the onion and mince the garlic
- Cut the 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 paio 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, bell pepper, bay leaves, and the chopped coriander roots and stems
- Season with a pinch of salt
- Sauté for 6 minutes until lightly browned
- Stir in the tomato paste
- Add the tomatoes, tripe, beans, and 3 cups of water
- Season with the cumin and 1.5 teaspoons of salt
- Seal the pressure cooker and increase the heat
- Once the cooker reaches pressure, lower 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 chopped fresh coriander leaves and serve
Observations
Preparation requires patience and thorough cleaning of the tripe to ensure a mild flavor and pleasant texture. Soaking the beans overnight is crucial for uniform cooking and achieving the perfect consistency.
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