Brazilian recipe
Tripe Stew with White Beans (Dobradinha)
Dobradinha is a classic Brazilian stew made with beef tripe and white beans, cherished for its hearty, comforting flavor profile and rich texture.
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Ingredients
500 g fresh beef tripe
3 tsp baking soda
Juice of 2 limes
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup dry 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 extra virgin 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 limes
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup dry 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 extra virgin 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
You can find fresh beef tripe and paio at local Jamaican butchers or the meat counter of large supermarkets. Always ask for 'cleaned' tripe if available, but be prepared to scrub it thoroughly at home. Cilantro is readily available at local farmers' markets or produce sections of supermarkets.
Preparation method
- Soak the white beans in water the night before cooking
- Rinse the beans well 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 the baking soda and the juice of one lime
- Scrub the tripe vigorously using disposable gloves to remove excess fat and impurities
- Rinse thoroughly under running water to remove all residues
- Repeat the entire cleaning process a second time
- Heat 1.5 liters of water in a pressure cooker over high heat 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 parboiling process with the remaining vinegar and water
- Let the tripe 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
- Cut the bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the cilantro roots and stems, and set the leaves aside
- Remove the casing from the paio sausage and slice into 0.5 cm half-moons
- Cut the prepared 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 paio sausage for 2 minutes
- Add the onion, garlic, bell pepper, bay leaves, and the chopped cilantro roots and stems
- Season with a pinch of salt
- Sauté for 6 minutes until lightly browned and fragrant
- Stir in the tomato paste
- Add the tomatoes, tripe, beans, and 3 cups of water
- Season with the ground cumin and 1.5 teaspoons of salt
- Close the lid and increase the heat
- Once the cooker reaches pressure, reduce the heat and cook for 30 minutes
- Turn off the heat and allow the pressure to release naturally before opening
- Finish by stirring in the fresh cilantro leaves and serve immediately
Observations
This dish requires patience and meticulous cleaning of the tripe to ensure a mild flavor and pleasant mouthfeel. Properly soaking the beans overnight is crucial for uniform tenderness throughout the cooking process.
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