Brazilian recipe
Traditional Brazilian Dobradinha (Tripe and White Bean Stew)
Dobradinha is a classic Brazilian comfort food, made with beef tripe and creamy white beans, known for its rich flavor and hearty consistency.
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Ingredients
1 cup (chá) white beans
500 g fresh beef tripe
3 teaspoons baking soda
Juice of 2 lemons
1 cup (chá) white wine vinegar
3 liters water (for blanching the tripe)
1 cured smoked sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tablespoons tomato paste
1 tablespoon olive oil
3 cups (chá) water
2 bay leaves
5 sprigs cilantro (roots, stems, and leaves)
1/2 teaspoon ground cumin
Salt to taste
500 g fresh beef tripe
3 teaspoons baking soda
Juice of 2 lemons
1 cup (chá) white wine vinegar
3 liters water (for blanching the tripe)
1 cured smoked sausage (120 g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tablespoons tomato paste
1 tablespoon olive oil
3 cups (chá) water
2 bay leaves
5 sprigs cilantro (roots, stems, and leaves)
1/2 teaspoon ground cumin
Salt to taste
Where to find ingredients
Beef tripe can be sourced from local butcher shops; specify that it needs to be fresh. White beans and cured smoked sausages are available in the dry goods and charcuterie sections of most large supermarkets.
Preparation method
- Place the beans in a bowl of water the night before
- Rinse the beans under running water in a sieve
- Transfer to a bowl and cover with fresh water
- Discard any beans that float
- Cover the bowl and let it soak 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
- Scrub the tripe vigorously using disposable gloves to remove excess fat
- Rinse thoroughly under running water to remove all residues
- 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 a colander before handling
- Wash the pressure cooker thoroughly
- Drain the soaking water from the beans
- Finely chop the onion and garlic
- Dice the bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the cilantro roots and stems and reserve the leaves for garnish
- Remove the casing from the smoked sausage and slice 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, cilantro stems and roots
- Season with a pinch of salt
- Sauté for 6 minutes until lightly browned
- Stir in the tomato paste
- Add the tomato, tripe, beans, and the 3 cups of water
- Season with the cumin and 1.5 teaspoons of salt
- Close the lid and increase the heat
- Once the pressure is reached, 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 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 overnight is essential for uniform cooking.
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