Brazilian recipe
Style Tripe Stew (Dobradinha a)
A traditional, hearty Brazilian tripe stew that balances tender meats with creamy white beans in a rich, savory broth.
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Ingredients
500g beef tripe
500g white beans
500g fresh pork ribs
500g chicken drumsticks and thighs
200g bacon
1 large onion, chopped
5 cloves garlic, minced
500g potatoes, chopped
500ml chicken stock
Fresh parsley, chopped to taste
500g white beans
500g fresh pork ribs
500g chicken drumsticks and thighs
200g bacon
1 large onion, chopped
5 cloves garlic, minced
500g potatoes, chopped
500ml chicken stock
Fresh parsley, chopped to taste
Where to find ingredients
Find fresh tripe and pork ribs at local butchers or the meat department of supermarkets. Dried white beans are typically located in the dry goods aisle, while fresh herbs can be found in the produce section.
Preparation method
- Boil the white beans in a standard pot until 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 crispy and golden.
- Add the onion and garlic to the bacon, sautéing until translucent and fragrant.
- Add the pork ribs and chicken pieces to 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 cooked white beans and the prepared tripe into the pot.
- Add the chopped potatoes to the stew.
- Continue to cook until the potatoes are tender and the broth has thickened to your liking.
- Finish by folding in the fresh chopped parsley.
- Serve hot, ideally alongside white rice and toasted cassava flour.
Observations
This dish is a classic comfort food, perfect for a family lunch. The secret to an authentic result lies in the meticulous preparation of the meats, ensuring they are tender and deeply infused with flavor. The combination of slow-cooked tripe and white beans yields a robust and deeply satisfying stew.
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