Brazilian recipe
Traditional Brazilian Dobradinha (Tripe and Bean Stew)
Dobradinha is a classic Brazilian comfort dish featuring tender beef tripe and creamy white beans, renowned for its rich flavor and hearty consistency.
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Ingredients
juice of 2 lemons
3 teaspoons bicarbonate of soda
1 sausage (paio, 120g)
1 cup white wine vinegar
3 ripe tomatoes
500g fresh beef tripe
2 tablespoons tomato paste
1 onion
5 sprigs coriander (roots, stems, and leaves)
1/2 teaspoon ground cumin
2 bay leaves
5 garlic cloves
1/2 red bell pepper
1 tablespoon olive oil
1 cup haricot beans
salt to taste
3 litres water (for blanching the tripe)
3 cups water
3 teaspoons bicarbonate of soda
1 sausage (paio, 120g)
1 cup white wine vinegar
3 ripe tomatoes
500g fresh beef tripe
2 tablespoons tomato paste
1 onion
5 sprigs coriander (roots, stems, and leaves)
1/2 teaspoon ground cumin
2 bay leaves
5 garlic cloves
1/2 red bell pepper
1 tablespoon olive oil
1 cup haricot beans
salt to taste
3 litres water (for blanching the tripe)
3 cups water
Where to find ingredients
Beef tripe can be found at local butcher shops or specialty meat markets. Smoked sausage (paio or similar smoky pork sausage) is available in the deli or meat section of most supermarkets. White beans, fresh produce, and aromatics are readily available in any standard grocery store.
Preparation method
- Soak the beans the night before.
- Rinse the beans under cold running water in a sieve.
- Transfer to a bowl and cover with water.
- Discard any beans that float to the surface.
- 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 using 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 uncovered 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 slightly in a colander before handling.
- Wash the pressure cooker.
- Drain the water from the soaked beans.
- Finely chop the onion and garlic.
- Dice the bell pepper into 1 cm cubes.
- Cut the tomatoes into small pieces.
- Finely chop the coriander roots and stems, and set the leaves aside.
- Remove the casing from the 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, and the coriander stalks and roots.
- Season with a pinch of salt.
- Sauté for 6 minutes until lightly golden.
- Stir in the tomato paste.
- Add the tomato, tripe, beans, and 3 cups of water.
- Season with the cumin and 1.5 teaspoons of salt.
- Close the lid and increase the heat.
- Once at pressure, reduce 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 chopped coriander leaves and serve.
Observations
This dish requires patience and careful cleaning of the tripe to ensure a mild flavor and pleasant texture. Soaking the beans overnight is essential for uniform cooking and digestion.
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