Brazilian recipe
Traditional Beef Tripe and White Bean Stew
Dobradinha is a classic robust stew made with tender beef tripe and white kidney beans, celebrated for its rich flavour and comforting texture.
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Ingredients
500 g fresh beef tripe
3 tsp baking soda
Juice of 2 lemons
1 cup white vinegar
3 litres water (for blanching the tripe)
1 cup dried white kidney beans (cannellini)
120 g spicy pork sausage (paio), or a smoked sausage substitute
3 ripe tomatoes, chopped
1 onion, finely diced
1/2 red bell pepper, diced
5 cloves garlic, minced
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 sprigs fresh coriander (roots, stems, and leaves)
1/2 tsp cumin powder
Salt to taste
3 tsp baking soda
Juice of 2 lemons
1 cup white vinegar
3 litres water (for blanching the tripe)
1 cup dried white kidney beans (cannellini)
120 g spicy pork sausage (paio), or a smoked sausage substitute
3 ripe tomatoes, chopped
1 onion, finely diced
1/2 red bell pepper, diced
5 cloves garlic, minced
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 sprigs fresh coriander (roots, stems, and leaves)
1/2 tsp cumin powder
Salt to taste
Where to find ingredients
Beef tripe, fresh produce, and spices can be sourced from local wet markets or specialised butchers. White kidney beans and dried herbs are available at any local kirana store or supermarket grocery aisle.
Preparation method
- Soak the beans in water overnight
- Rinse the beans thoroughly under running water using a colander
- Transfer the beans to a bowl and cover with fresh water
- Discard any beans that float to the surface
- Cover the bowl and let the beans soak for 8 to 12 hours
- To clean the tripe, place it in a large bowl with half of the baking soda and the juice of one lemon
- Scrub the tripe vigorously using disposable gloves to remove excess fat
- Rinse 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 it boils
- Add half of 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 fresh water
- Let the tripe cool down in a colander before handling
- Wash and dry the pressure cooker thoroughly
- Drain the soaking water from the beans
- Finely chop the onion and garlic
- Cut the bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the coriander roots and stems, and reserve the leaves
- Remove the skin from the sausage and slice it into 0.5 cm half-moons
- Cut the cleaned tripe into 1 cm wide strips, 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 roots and stems
- Season with a pinch of salt
- Sauté for 6 minutes until lightly golden
- Stir in the tomato paste
- Add the tomatoes, tripe, beans, and 3 cups of water
- Season with cumin and 1.5 teaspoons of salt
- Seal the pressure cooker and increase the heat
- Once the cooker reaches pressure, lower the heat 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 hot
Observations
This dish requires patience and meticulous cleaning of the tripe to ensure a mild taste and pleasant texture. Soaking the beans overnight is essential for achieving an even cook and a creamy consistency.
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