Brazilian recipe
Brazilian Tripe Stew (Dobradinha)
A classic Brazilian dish made with beef tripe and white beans, appreciated for its rich flavor and comforting texture.
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Ingredients
500 g fresh beef tripe
3 teaspoons baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 liters water (for scalding tripe)
1 cup dried white beans
1 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 water
2 bay leaves
5 sprigs cilantro (roots, stems, and leaves)
1/2 teaspoon ground cumin
Salt to taste
3 teaspoons baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 liters water (for scalding tripe)
1 cup dried white beans
1 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 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, white beans, smoked sausage, and other produce can be found at most supermarkets and butcher shops. Specialty ingredients like cilantro roots might be available at Latin American markets.
Preparation method
- Soak the beans the night before
- Rinse the beans under running water in a sieve
- Transfer to a bowl and cover with water
- Discard any beans that float
- Cover the bowl and let rest 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
- Rub the tripe vigorously with disposable gloves to remove excess fat
- Rinse well 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 the vinegar and one teaspoon of salt
- Immerse 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 slightly in the colander before handling
- Wash the pressure cooker
- Drain the soaked beans
- Finely chop the onion and garlic
- Cut 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 cut it into 0.5 cm half-moons
- Cut the tripe into 1 cm strips, 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 onion, garlic, bell pepper, bay leaves, and cilantro roots and stems
- Season with a pinch of salt
- Sauté for 6 minutes until lightly browned
- 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 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 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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