Brazilian recipe
Brazilian-style tripe stew (Dobradinha a brasileira)
A faithful Brazilian recipe for brazilian-style tripe stew, adapted into natural English while preserving the original ingredients and method.
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Ingredients
500 g of dobradinha
500 g of beans branco
500 g of costelinha fresca
500 g of coxa e sobrecoxa de chicken
200 g of bacon
1 onion grande chopped
5 cloves of garlic picados
1/2 kg of potato
1/2 litre of stock de chicken
Salsinha chopped to taste
500 g of beans branco
500 g of costelinha fresca
500 g of coxa e sobrecoxa de chicken
200 g of bacon
1 onion grande chopped
5 cloves of garlic picados
1/2 kg of potato
1/2 litre of stock de chicken
Salsinha chopped to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Cook o beans branco in a pan comum ate que esteja macio
- Drain o beans e Set aside
- Cook a dobradinha em water for approximately 40 minutes
- Drain a water da dobradinha e Set aside
- In a pan grande, Fry o bacon ate dourar
- Add a onion e o garlic ao bacon e Saute ate ficarem levemente dourados
- Add a costelinha e a coxa/sobrecoxa de chicken na panela
- Brown bem as meats
- Pour o stock de chicken sobre as meats
- Cook ate que as meats estejam no ponto ao dente
- Add o beans cooked e a dobradinha a panela
- Add as potatos picadas
- Let cozinhar tudo junto ate que as potatos estejam macias e o stock apurado
- Finish polvilhando parsley chopped
- Serve acompanhado de rice branco e farofa
Observations
This recipe keeps the Brazilian identity of Dobradinha a brasileira, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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