Brazilian recipe
Traditional Tripe and White Bean Stew
Dobradinha is a classic, hearty Brazilian stew made with tender honeycomb tripe and creamy cannellini beans, cherished for its rich and comforting flavour.
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Ingredients
500g fresh beef tripe
3 tsp bicarbonate of soda
Juice of 2 lemons
240ml white wine vinegar
3 litres water (for blanching the tripe)
200g dried cannellini beans
120g smoky cured sausage (paio or a quality smoked sausage substitute)
3 ripe tomatoes
1 onion
1/2 red pepper
5 garlic cloves
2 tbsp tomato purée
1 tbsp olive oil
720ml water
2 bay leaves
5 stalks of fresh coriander (roots, stalks and leaves)
1/2 tsp ground cumin
Sea salt to taste
3 tsp bicarbonate of soda
Juice of 2 lemons
240ml white wine vinegar
3 litres water (for blanching the tripe)
200g dried cannellini beans
120g smoky cured sausage (paio or a quality smoked sausage substitute)
3 ripe tomatoes
1 onion
1/2 red pepper
5 garlic cloves
2 tbsp tomato purée
1 tbsp olive oil
720ml water
2 bay leaves
5 stalks of fresh coriander (roots, stalks and leaves)
1/2 tsp ground cumin
Sea salt to taste
Where to find ingredients
Beef tripe can be sourced by pre-ordering at your local craft butcher; dried cannellini beans are available in most supermarkets and health food shops; use a high-quality smoked sausage like chorizo or a smoky kielbasa as a substitute for paio; fresh herbs and produce are standard in any greengrocer or supermarket.
Preparation method
- Soak the beans in a bowl of water overnight
- Rinse the beans thoroughly in a colander under cold running water
- Place the rinsed beans in a large bowl and cover with fresh water
- Discard any beans that float to the surface
- Leave to soak for 8 to 12 hours at room temperature
- To clean the tripe, place 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 any excess fat or impurities
- Rinse well under cold running water to remove all residue
- Repeat the entire cleaning process a second time for best results
- Heat 1.5 litres of water in a pressure cooker without the lid until boiling
- Add half the vinegar and one teaspoon of salt to the boiling water
- Submerge the tripe in the water and boil for 20 minutes
- Drain the water, discard it, and repeat the boiling process with the remaining vinegar and fresh water
- Allow the tripe to cool slightly in a colander before handling
- Wash and dry the pressure cooker thoroughly
- Drain the soaking water from the beans
- Finely dice the onion and mince the garlic
- Dice the red pepper into 1cm cubes
- Chop the tomatoes into small chunks
- Finely chop the coriander roots and stalks, setting the leaves aside for garnish
- Remove the casing from the sausage and slice into 0.5cm half-moons
- Cut the cleaned tripe into 1cm strips and then into 3.5cm bite-sized pieces
- Heat the empty pressure cooker over a medium heat
- Add the olive oil and brown the sausage slices for 2 minutes
- Stir in the onion, garlic, red pepper, bay leaves, and the chopped coriander roots and stalks
- Season with a pinch of salt
- Sauté for 6 minutes until the vegetables have softened and are lightly golden
- Incorporate the tomato purée and stir well
- Add the chopped tomatoes, prepared tripe, drained beans, and 720ml of water
- Season with the ground cumin and 1.5 teaspoons of salt
- Secure the lid of the pressure cooker and turn the heat to high
- Once the pressure cooker reaches full pressure, reduce the heat to low and cook for 30 minutes
- Turn off the heat and allow the pressure to release naturally before opening the lid
- Finish by stirring in the fresh coriander leaves and serve immediately
Observations
This rustic dish requires patience, especially during the thorough cleaning of the tripe to ensure a mild, clean flavour and pleasant texture. Soaking the dried beans overnight is essential for even cooking and a tender bite.
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