Brazilian recipe
Hearty Tripe and White Bean Stew (Dobradinha a)
This classic dish is a comforting, robust staple known for its intense flavor profile and the traditional pairing of tender tripe, assorted meats, and creamy white beans.
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Ingredients
500 g tripe
500 g dried white beans
500 g fresh pork ribs
500 g chicken drumsticks and thighs
200 g bacon
1 large onion, chopped
5 garlic cloves, minced
500 g potatoes, cubed
500 ml chicken stock
Fresh parsley, chopped, to taste
500 g dried white beans
500 g fresh pork ribs
500 g chicken drumsticks and thighs
200 g bacon
1 large onion, chopped
5 garlic cloves, minced
500 g potatoes, cubed
500 ml chicken stock
Fresh parsley, chopped, to taste
Where to find ingredients
You can find tripe and fresh cuts of pork or chicken at local butcher shops or the meat section of larger grocery stores. Dried white beans and basic aromatics are readily available in the dry goods aisle of any local market.
Preparation method
- Boil the white beans in a standard pot until they reach a tender consistency.
- Drain the beans and set them aside for later use.
- Cook the tripe in boiling water for approximately 40 minutes.
- Drain the cooking water from the tripe and set it aside.
- In a large heavy-bottomed pot, fry the bacon until it turns golden and crispy.
- Add the onion and garlic to the rendered bacon fat 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 browned meat.
- Simmer the mixture until the meats are cooked to an al dente state.
- Incorporate the pre-cooked beans and the prepared tripe into the pot.
- Add the diced potatoes to the stew.
- Continue to cook until the potatoes are tender and the sauce has thickened and deepened in flavor.
- Finish the dish by sprinkling the fresh chopped parsley over the top.
- Serve hot alongside steamed white rice and farofa.
Observations
This stew makes for a perfect, deeply satisfying family meal. The secret to achieving the ideal texture and taste lies in the meticulous preparation of the meats, ensuring they become tender and thoroughly infused with the aromatics, resulting in a rich, flavorful broth.
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