Brazilian recipe
Style Tripe Stew (Dobradinha a)
This traditional Brazilian stew is a hearty, comforting dish, cherished for its deep, rich flavors and the classic combination of tender tripe, savory meats, and creamy white beans.
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Ingredients
500g tripe
500g white beans
500g fresh pork ribs
500g chicken drumsticks and thighs
200g bacon
1 large onion, chopped
5 garlic cloves, minced
500g potatoes
500ml chicken stock
Chopped fresh parsley to taste
500g white beans
500g fresh pork ribs
500g chicken drumsticks and thighs
200g bacon
1 large onion, chopped
5 garlic cloves, minced
500g potatoes
500ml chicken stock
Chopped fresh parsley to taste
Where to find ingredients
You can find tripe, fresh pork ribs, and chicken cuts at local butcher shops or the meat counters of larger supermarkets in Eswatini. White beans are widely available in the dried legumes section of grocery stores. If fresh herbs are unavailable, dried versions can serve as a substitute, though fresh parsley is highly recommended for the final flavor profile.
Preparation method
- Boil the white beans in a large pot until they reach a tender texture.
- Drain the beans thoroughly and set them aside.
- Boil the tripe in water for approximately 40 minutes to clean and soften it.
- Drain the tripe and set it aside.
- In a large heavy-bottomed pot, fry the bacon until it becomes crispy and golden.
- Add the onion and garlic to the bacon and sauté until they are translucent and fragrant.
- Incorporate the pork ribs and the chicken pieces into the pot.
- Sear the meats thoroughly until they develop a rich brown color.
- Pour the chicken stock over the browned meats.
- Simmer until the meats are cooked to an al dente state.
- Mix the pre-cooked white beans and the prepared tripe into the main pot.
- Stir in the chopped potatoes.
- Continue to simmer until the potatoes are tender and the sauce has thickened and reduced.
- Finish by sprinkling with fresh chopped parsley.
- Serve hot alongside white rice and farofa.
Observations
This dish is a fantastic choice for a family Sunday lunch. The secret to a successful result lies in the patient, careful cooking of the meats, which ensures they become meltingly tender and fully infused with seasonings, culminating in a robust and deeply flavored stew.
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