Brazilian recipe
Tripe Stew (Dobradinha)
A classic Brazilian dish made with beef tripe and white beans, loved for its rich flavor and comforting texture. This recipe requires patience and careful cleaning of the tripe for a smooth taste and pleasant texture. Soaking the beans is essential for even cooking.
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Ingredients
3 cups water
juice of 2 calamansi
5 sprigs coriander (roots, stems, and leaves)
2 tbsp tomato paste
3 liters water (for blanching the tripe)
3 ripe tomatoes
1 cup white wine vinegar
1 onion
2 bay leaves
1/2 red bell pepper
1 piece (120 g) paio sausage
salt to taste
500 g fresh beef tripe
1 cup cannellini beans
3 tsp baking soda
1 tbsp olive oil
1/2 tsp ground cumin
5 cloves garlic
juice of 2 calamansi
5 sprigs coriander (roots, stems, and leaves)
2 tbsp tomato paste
3 liters water (for blanching the tripe)
3 ripe tomatoes
1 cup white wine vinegar
1 onion
2 bay leaves
1/2 red bell pepper
1 piece (120 g) paio sausage
salt to taste
500 g fresh beef tripe
1 cup cannellini beans
3 tsp baking soda
1 tbsp olive oil
1/2 tsp ground cumin
5 cloves garlic
Where to find ingredients
Ingredients like beef tripe, white beans, smoked sausage, fresh produce, and pantry staples can typically be found at most large supermarkets or local butcher shops. Spices and specialty items may be available at international food stores or dedicated spice shops.
Preparation method
- Soak the white beans the night before
- Rinse the beans in running water in a sieve
- Transfer the beans to a bowl and cover with water
- Discard any beans that float
- Cover the bowl and let sit 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 lime
- 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 of the vinegar and one teaspoon of salt
- Submerge the tripe in the boiling 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 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 roots and stems, reserving the leaves
- Remove the skin from the smoked sausage and slice it into thin half-moons (about 0.5 cm)
- 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 smoked sausage for 2 minutes
- Add the chopped onion, garlic, bell pepper, bay leaves, and cilantro roots and stems
- 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 teaspoons of salt
- Cover the pressure cooker 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 stirring 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. Soaking the beans is essential for even cooking.
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