Brazilian recipe
Authentic Dobradinha (Dobradinha a)
A hearty and comforting Brazilian stew, featuring tender tripe, white beans, and a flavorful blend of meats slow-cooked to perfection.
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Ingredients
500g tripe (dobradinha)
500g dried white beans (cannellini or haricot)
500g fresh pork spare ribs
500g chicken thighs and drumsticks
200g bacon
1 large onion, finely diced
5 cloves garlic, minced
500g potatoes, peeled and cubed
500ml chicken stock
Fresh parsley, chopped to taste
500g dried white beans (cannellini or haricot)
500g fresh pork spare ribs
500g chicken thighs and drumsticks
200g bacon
1 large onion, finely diced
5 cloves garlic, minced
500g potatoes, peeled and cubed
500ml chicken stock
Fresh parsley, chopped to taste
Where to find ingredients
You can find fresh tripe and pork ribs at local butcher shops (ask for honeycomb tripe if available). White beans are available in the dried pulses aisle of any supermarket. For 'farofa', you may need to visit a specialty international grocery store, as it is a specific toasted cassava flour product unique to Brazilian cuisine.
Preparation method
- Boil the white beans in a large pot of water until tender.
- Drain the cooked beans and set them aside.
- Place the tripe in a pot of water and boil for approximately 40 minutes.
- Drain the tripe and set it aside.
- In a large heavy-based pot, fry the bacon until crispy and golden.
- Add the diced onion and garlic to the bacon and sauté until softened and fragrant.
- Add the pork spare ribs and chicken pieces to the pot.
- Sear the meats thoroughly until browned on all sides.
- Pour the chicken stock over the browned meats.
- Simmer the mixture until the meats are cooked through and tender.
- Incorporate the pre-cooked white beans and the prepared tripe into the pot.
- Stir in the cubed potatoes.
- Simmer the stew until the potatoes are tender and the broth has thickened to a rich consistency.
- Finish the dish by sprinkling generously with freshly chopped parsley.
- Serve hot, accompanied by steamed white rice and crispy farofa.
Observations
This traditional stew is a staple of Brazilian home cooking, perfect for a warming family lunch. The secret to this dish lies in preparing the tripe carefully and simmering the diverse cuts of meat until they reach a melt-in-the-mouth consistency. The combination of white beans and savory meats creates a rich, robust broth that delivers authentic, deep flavors in every spoonful.
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