Brazilian recipe
Brazilian Tripe Stew (Dobradinha)
Dobradinha is a classic Brazilian comfort food, featuring tender beef tripe and white beans, loved for its hearty flavour and rich, satisfying texture.
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Ingredients
500 g fresh beef tripe
3 teaspoons baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 litres water (for parboiling the tripe)
1 cup white beans
1 paio sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tablespoons tomato paste
1 tablespoon olive oil
3 cups water
2 bay leaves
5 sprigs coriander (roots, stems, and leaves)
1/2 teaspoon ground cumin
Salt to taste
3 teaspoons baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 litres water (for parboiling the tripe)
1 cup white beans
1 paio sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tablespoons tomato paste
1 tablespoon olive oil
3 cups water
2 bay leaves
5 sprigs coriander (roots, stems, and leaves)
1/2 teaspoon ground cumin
Salt to taste
Where to find ingredients
Beef tripe (fresh) can be sourced from a local butcher (ask for 'beef tripe'); it requires thorough preparation. Paio sausage is a traditional Portuguese-style smoked sausage; if unavailable at local supermarkets or specialty butchers, a high-quality smoked garlic sausage (like a Spanish chorizo or local equivalent) can be used as a substitute, though it will slightly alter the authentic flavour. White beans are widely available in most dry goods sections of grocery stores. Fresh coriander, onions, garlic, tomatoes, and bell peppers are easily found in any local market or grocery store. Look for ground cumin and tomato paste in the spice and pantry aisles respectively.
Preparation method
- Soak the beans overnight
- 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 leave to soak for 8 to 12 hours
- To clean the tripe, put it in a large bowl with half the bicarbonate of soda and the juice of one lemon
- Scrub the tripe vigorously using disposable gloves to remove excess fat
- Wash thoroughly 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 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 a colander before handling
- Wash the pressure cooker
- Drain the water from the soaked beans
- Finely chop the onion and garlic
- Dice the bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the coriander roots and stalks, reserving the leaves
- Remove the casing from the paio sausage and slice 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 stalks and roots
- 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
- Close the lid and turn up the heat
- Once the cooker 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 stirring in the chopped coriander leaves and serve
Observations
Creating this traditional dish requires patience and thorough cleaning of the beef tripe to ensure a mild, clean taste and a pleasant mouthfeel. Properly soaking the white beans overnight is crucial for a perfectly even cook.
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