Brazilian recipe
Traditional Dobradinha (Dobradinha)
Dobradinha is a classic Brazilian comfort dish featuring tender beef tripe and cannellini beans, slow-cooked in a deeply flavored, aromatic sauce.
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Ingredients
500g 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
120g paio sausage
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp extra virgin olive oil
3 cups water
2 bay leaves
5 sprigs coriander (roots, stems, and leaves)
1/2 tsp ground cumin
Sea 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
120g paio sausage
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp extra virgin olive oil
3 cups water
2 bay leaves
5 sprigs coriander (roots, stems, and leaves)
1/2 tsp ground cumin
Sea salt to taste
Where to find ingredients
Beef tripe can be sourced from local butcher shops or specialty meat counters; ask for pre-cleaned tripe if available. Cannellini beans and paio sausage are typically found in the canned goods and international deli aisles of well-stocked supermarkets. If paio is unavailable, a smoky, cured dry sausage (such as Spanish chorizo) serves as a suitable substitute.
Preparation method
- Soak the beans in water the night before cooking.
- Rinse the beans thoroughly under cold 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 allow the beans to 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.
- Using disposable gloves, scrub the tripe vigorously to remove excess fat and impurities.
- Rinse well under running water to ensure all residue is removed.
- Repeat the entire cleaning process a second time for thoroughness.
- Heat 1.5 liters of water in a pressure cooker without the lid until it reaches a boil.
- Add half of the vinegar and one teaspoon of salt to the water.
- Submerge the tripe in the boiling water and cook for 20 minutes.
- Drain the water, discard it, and repeat the boiling process using the remaining vinegar and water.
- Allow the tripe to cool slightly in a colander before handling.
- Clean the pressure cooker thoroughly before reusing.
- Drain the soaking water from the beans.
- Finely dice 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, reserving the leaves for later.
- Remove the casing from the paio sausage and slice 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 the vegetables are lightly golden.
- 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.
- Secure the lid of the pressure cooker and increase the heat to high.
- 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.
- Finish by stirring in the fresh coriander leaves and serve immediately.
Observations
Creating this robust dish requires patience, especially regarding the meticulous cleaning of the tripe to ensure both a mild flavor and a pleasant, tender texture. Preparing the dried beans by soaking them overnight is also essential for even cooking and achieving the perfect consistency in the final stew.
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