Brazilian recipe
Hearty Tripa Stew (Dobradinha a)
This classic Brazilian tripe stew is a comforting, soul-warming dish celebrated for its depth of flavor and the perfect harmony of tender meats and creamy white beans.
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Ingredients
500g cleaned tripe
500g dried cannellini beans
500g fresh pork spareribs
500g chicken thigh and leg quarters
200g bacon, diced
1 large onion, finely chopped
5 cloves garlic, minced
500g potatoes, peeled and cubed
500ml chicken stock
Fresh parsley, chopped to taste
500g dried cannellini beans
500g fresh pork spareribs
500g chicken thigh and leg quarters
200g bacon, diced
1 large onion, finely chopped
5 cloves garlic, minced
500g potatoes, peeled and cubed
500ml chicken stock
Fresh parsley, chopped to taste
Where to find ingredients
You can find cleaned tripe and pork spareribs at the wet market or the butcher counter in larger supermarkets. White beans (cannellini) are available in the dried goods aisle of most major grocery stores. Farofa can be found in the international section or made by toasting cassava flour in a pan with butter.
Preparation method
- Boil the white beans in a large pot with water until tender.
- Drain the beans and set them aside.
- Boil the tripe in a separate pot of water for approximately 40 minutes.
- Drain the water from the tripe and set aside.
- In a large heavy-bottomed pot, fry the bacon until crisp and golden.
- Add the onion and garlic to the bacon and sauté until fragrant and slightly translucent.
- Add the pork spareribs and chicken pieces into the pot.
- Brown the meats thoroughly on all sides.
- Pour the chicken stock over the browned meats.
- Simmer until the meats are cooked through and tender.
- Incorporate the pre-cooked beans and the boiled tripe into the pot.
- Add the diced potatoes.
- Continue to cook until the potatoes are tender and the stew has thickened to a rich consistency.
- Finish by garnishing with freshly chopped parsley.
- Serve hot, ideally accompanied by steamed white rice and toasted cassava flour (farofa).
Observations
This robust stew makes for a fantastic family lunch. The secret to achieving the perfect texture lies in the careful, slow cooking of the meats, ensuring they become meltingly tender and fully infused with seasonings, resulting in a rich, hearty, and deeply satisfying broth.
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