Brazilian recipe
Tripe Stew (Dobradinha)
Dobradinha is a classic Brazilian dish made with beef tripe and white beans, highly appreciated for its rich flavor and comforting 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 scalding the tripe)
1 cup white beans
1 'paio' sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 sprigs cilantro (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 scalding the tripe)
1 cup white beans
1 'paio' sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 sprigs cilantro (root, stems, and leaves)
1/2 tsp ground cumin
salt to taste
Where to find ingredients
Fresh beef tripe can be found at local butcher shops or specialty meat counters in larger grocery stores. Look for it labeled as 'beef tripe' or sometimes 'stomach lining' in the meat section. White beans are commonly available in the dried beans aisle of most supermarkets or grocery stores. The 'paio' sausage, a smoked pork sausage typical in Brazilian cuisine, might be harder to find; check Latin American or Brazilian specialty markets, or substitute with a smoked pork sausage available locally. Fresh tomatoes, onions, red bell peppers, and garlic are standard produce items found in the fresh vegetable section of grocery stores or farmers' markets. White wine vinegar and olive oil are usually stocked in the condiments or cooking oils aisle. Fresh cilantro, including roots and stems, can be found in the fresh herbs section or at farmers' markets; if roots are unavailable, use extra stems for flavor. Baking soda and ground cumin are pantry staples found in the baking or spice aisles. Lemons for juice are available in the produce section. If any ingredient is difficult to source, consider checking online grocery stores that specialize in international or Latin American foods.
Preparation method
- Soak the beans overnight
- Wash the beans under running water in a sieve
- Transfer to a bowl and cover with water
- Discard any beans that float
- Cover the bowl and let it rest 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
- Rub the tripe vigorously with disposable gloves to remove excess fat
- Wash thoroughly 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 of the vinegar and 1 teaspoon of salt
- Immerse 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 the colander before handling
- Wash the pressure cooker
- Drain the soaked beans
- Finely chop the onion and garlic
- Dice the bell pepper into 1 cm cubes
- Cut the tomatoes into small pieces
- Chop the cilantro root and stems and reserve the leaves
- Remove the skin from the 'paio' sausage and cut it 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' sausage for 2 minutes
- Add the onion, garlic, bell pepper, bay leaves, cilantro stems, and root
- 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 cumin and 1.5 tsp of salt
- Cover the pot and increase the heat
- Once it reaches pressure, lower the heat and cook for 30 minutes
- Turn off the heat and wait for the pressure to release naturally before opening
- Finish by mixing in the chopped cilantro leaves and serve
Observations
This dish requires patience and careful cleaning of the tripe to ensure a mild flavor and pleasant texture. The soaking time for the beans is essential for even cooking.
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