Brazilian recipe
Brazilian Tripe and White Bean Stew (Dobradinha)
Dobradinha is a classic, rustic Brazilian comfort food that pairs tender beef tripe with creamy white beans for a rich, satisfying, and hearty meal.
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Ingredients
500 g fresh beef tripe
3 teaspoons baking soda
juice of 2 lemons
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup dry white beans (cannellini or navy beans)
1 unit (120 g) paio sausage
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tablespoons tomato paste
1 tablespoon olive oil
3 cups water
2 bay leaves
5 stems fresh coriander (roots, stems, and leaves)
1/2 teaspoon ground cumin
salt to taste
3 teaspoons baking soda
juice of 2 lemons
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup dry white beans (cannellini or navy beans)
1 unit (120 g) paio sausage
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tablespoons tomato paste
1 tablespoon olive oil
3 cups water
2 bay leaves
5 stems fresh coriander (roots, stems, and leaves)
1/2 teaspoon ground cumin
salt to taste
Where to find ingredients
Beef tripe can be sourced from local traditional butchers or requested from the meat counter at large supermarkets; ensure you ask for cleaned/bleached tripe. Paio is a specific Portuguese-style smoked sausage; it is best found in specialty Latin or Portuguese grocery stores. If unavailable, use a high-quality smoked chouriço or a mild Spanish-style chorizo as a substitute. White beans (cannellini or navy) are available in the dried goods aisle of any local supermarket.
Preparation method
- Soak the beans the night before
- Rinse the beans in a colander under running water
- Transfer to a bowl and cover with water
- Discard any beans that float to the top
- Cover the bowl and leave to soak for 8 to 12 hours
- 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 wearing 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 litres of water in a pressure cooker without the lid until it boils
- 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
- Wash the pressure cooker
- Drain the soaking water from the beans
- Finely chop the onion and garlic
- Dice the bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the coriander roots and stalks and set the leaves aside
- Remove the skin from the paio sausage and cut 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 sausage for 2 minutes
- Add the onion, garlic, bell pepper, bay leaves, coriander stalks and roots
- 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 the cumin and 1.5 teaspoons of salt
- Put the lid on the pressure cooker and turn up the heat
- Once the pressure builds, lower 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 coriander leaves and serve
Observations
Mastering this traditional dish requires patience, especially during the meticulous cleaning of the tripe, which is key to achieving a mild, clean flavor and perfect texture. Soaking your beans overnight is a non-negotiable step for achieving that signature velvety, uniform finish.
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