Brazilian recipe
Tripe and White Bean Stew (Dobradinha)
Dobradinha is a classic Brazilian comfort dish featuring tender beef tripe and creamy white beans, known for its rich and hearty profile.
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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 dry 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 coriander (roots, 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 dry 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 coriander (roots, stems, and leaves)
1/2 tsp ground cumin
salt to taste
Where to find ingredients
You can find beef tripe and paio sausage at local butchers or specialized meat stalls in markets. As a substitute for paio, you may use any firm, smoked, or cured garlic sausage. Fresh produce and dry beans are available at any grocery store or local open-air market.
Preparation method
- Soak the beans the night before.
- Rinse the beans under running water in a sieve.
- Transfer to a bowl and cover with water.
- Discard any floating beans.
- Cover the bowl and let it 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.
- Rub the tripe vigorously with disposable gloves to remove excess fat.
- Rinse 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 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 in the colander before handling.
- Wash the pressure cooker.
- Drain the water from the soaked beans.
- Finely chop the onion and garlic.
- Cut the bell pepper into 1 cm cubes.
- Cut the tomatoes into small pieces.
- Chop the coriander roots and stems, and set the leaves aside.
- Remove the casing 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 sausage for 2 minutes.
- Add the onion, garlic, bell pepper, bay leaves, coriander stems, and roots.
- Season with a pinch of salt.
- Sauté for 6 minutes until lightly browned.
- Incorporate the tomato paste.
- Add the tomato, tripe, beans, and 3 cups of water.
- Season with cumin and 1.5 teaspoons 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 coriander leaves and serve.
Observations
This dish requires patience and thorough cleaning of the tripe to ensure a mild flavor and a pleasant texture. Proper soaking of the beans is essential for even cooking, resulting in a comforting meal that highlights traditional flavors.
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