Brazilian recipe
Tripe Stew (Dobradinha)
Tripe stew is a classic Brazilian dish featuring beef tripe and white beans, renowned for its rich flavor and comforting, hearty texture.
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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 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 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 cilantro sprigs (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 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 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 cilantro sprigs (roots, stems, and leaves)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
Beef tripe and paio sausage can be sourced from local butchers or specialty meat counters. White beans and pantry staples are available in any general grocery store.
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 floating beans.
- Cover the bowl and let it rest 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 with 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 liters 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 cook for 20 minutes.
- Drain the water, discard it, and repeat the boiling process with the remaining vinegar and water.
- Let the tripe cool in a colander before handling.
- Wash the pressure cooker thoroughly.
- Drain the water from the soaked beans.
- Finely chop the onion and garlic.
- Dice the bell pepper into 1 cm cubes.
- Cut the tomatoes into small pieces.
- Finely chop the cilantro roots and stems and reserve the leaves.
- Remove the skin from the paio sausage and cut 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, cilantro stems, and roots.
- Season with a pinch of salt.
- Sauté for 6 minutes until lightly browned.
- Incorporate 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 pressure is reached, reduce the heat and cook for 30 minutes.
- Turn off the heat and wait for the pressure to release naturally before opening.
- Finish by folding in the chopped cilantro leaves and serve.
Observations
This dish requires patience and meticulous cleaning of the tripe to ensure a mild flavor and a pleasant texture. Proper soaking time for the beans is essential for uniform cooking throughout the process.
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