Brazilian recipe
Hearty Beef Tripe Stew (Dobradinha)
Dobradinha is a classic Brazilian stew made with beef tripe and cannellini beans, cherished for its rich, deep flavors and comforting, tender 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 blanching the tripe)
1 cup cannellini beans
1 paio sausage (approx. 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 lemons
1 cup white wine vinegar
3 liters water (for blanching the tripe)
1 cup cannellini beans
1 paio sausage (approx. 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 authentic Brazilian-style paio sausage at specialty butcher shops or international markets. Cannellini beans are widely available in the dry goods aisle of local grocery stores. Ensure the tripe is fresh and have it pre-cleaned by your butcher if possible to save preparation time.
Preparation method
- Soak the beans in water the night before.
- Rinse the beans well under running water using a sieve.
- 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 while wearing disposable gloves to remove excess fat.
- Rinse thoroughly under running water to remove all residue.
- 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 of the vinegar and one teaspoon of salt.
- Submerge the tripe in the water and cook for 20 minutes.
- Drain the liquid, discard it, and repeat the boiling process with the remaining vinegar and 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 garlic.
- Cut the bell pepper into 1 cm cubes.
- Dice the tomatoes into small pieces.
- Finely chop the cilantro roots and stems, reserving the leaves for later.
- Remove the casing from the paio sausage and slice it into 0.5 cm half-moons.
- Slice the tripe into 1 cm wide 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, and the chopped cilantro stems and roots.
- Season with a pinch of salt.
- Sauté for 6 minutes until lightly browned.
- Stir in 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 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
Preparing this dish requires both patience and meticulous cleaning of the tripe to ensure a mild flavor and pleasant mouthfeel. Soaking the beans beforehand is essential to ensure even cooking throughout the process.
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