Brazilian recipe
Hearty Tripe and White Bean Stew (Dobradinha a)
This traditional and comforting dish is cherished for its deep, intense flavors and the classic pairing of tender meats with creamy white beans.
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Ingredients
500g tripe
500g white beans
500g fresh pork ribs
500g chicken thighs and drumsticks
200g bacon
1 large onion, chopped
5 cloves garlic, minced
500g potatoes
500ml chicken stock
chopped parsley to taste
500g white beans
500g fresh pork ribs
500g chicken thighs and drumsticks
200g bacon
1 large onion, chopped
5 cloves garlic, minced
500g potatoes
500ml chicken stock
chopped parsley to taste
Where to find ingredients
You can find tripe and fresh pork ribs at local butcher shops or the fresh meat section of larger supermarkets in urban centers. White beans are commonly available in the dry goods aisle of local markets. If unavailable, you may substitute the tripe with additional cuts of pork, though the classic texture will differ.
Preparation method
- Boil the white beans in a standard pot until they are tender.
- Drain the beans and set them aside.
- Boil the tripe in water for approximately 40 minutes.
- Drain the water from the tripe and set aside.
- In a large heavy-bottomed pot, fry the bacon until golden brown.
- Add the onion and garlic to the bacon and sauté until lightly browned.
- Add the pork ribs and chicken pieces to the pot.
- Sear the meats thoroughly on all sides.
- Pour the chicken stock over the meats.
- Simmer until the meats reach an al dente consistency.
- Combine the cooked beans and the tripe in the pot.
- Add the chopped potatoes.
- Cook everything together until the potatoes are tender and the stew has thickened.
- Finish by sprinkling with fresh chopped parsley.
- Serve hot with steamed white rice and farofa.
Observations
This stew makes for a fantastic family lunch. The secret to a successful result lies in the slow, careful cooking of the meats, which ensures they become tender and thoroughly infused with seasoning, resulting in a rich and flavorful pot.
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