Brazilian recipe
Tripe and White Bean Stew (Dobradinha)
Dobradinha is a classic Brazilian stew made with beef tripe and cannellini beans, cherished for its rich flavor and comforting, hearty consistency.
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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 parboiling the tripe)
1 cup cannellini 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 olive oil
3 cups water
2 bay leaves
5 cilantro sprigs (root, 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 parboiling the tripe)
1 cup cannellini 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 olive oil
3 cups water
2 bay leaves
5 cilantro sprigs (root, stems, and leaves)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
Find fresh beef tripe and paio sausage at your local neighborhood butcher shop or the meat section of established community markets. White wine vinegar and cannellini beans are commonly found in the pantry aisle of local grocers. If paio is unavailable, a high-quality smoked pork sausage may be used as a substitute.
Preparation method
- Soak the beans overnight
- Rinse the beans under running water in a colander
- Transfer to a bowl and cover with water
- Discard any floating beans
- Cover the bowl and let rest 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 lemon
- Scrub the tripe vigorously using disposable gloves to remove excess fat
- Rinse well under running water to remove all residue
- Repeat the cleaning process a second time
- Heat 1.5 liters of water in a pressure cooker without the lid 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 boiling process with the remaining vinegar and water
- Let the tripe cool slightly in a colander before handling
- Clean the pressure cooker
- Drain the water from the soaked beans
- Finely mince the onion and garlic
- Dice 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 tripe into 1 cm strips and then into 3.5 cm pieces
- Heat the empty pressure cooker over medium heat
- Add the olive oil and brown the paio for 2 minutes
- Add the onion, garlic, bell pepper, bay leaves, cilantro stems, and roots
- Season with a pinch of salt
- Sauté for 6 minutes until lightly browned
- Incorporate 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 and increase the heat
- Once the pressure builds, reduce the heat and cook for 30 minutes
- Turn off the heat and wait for the pressure to release naturally before opening
- Finish by stirring in the chopped cilantro leaves and serve
Observations
Crafting this dish requires patience and meticulous cleaning of the tripe to ensure a mild flavor and pleasant texture. Soaking the beans properly is crucial for achieving an even cook throughout the stew.
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