Brazilian recipe
Traditional Brazilian Dobradinha (Tripe and Bean Stew)
Dobradinha is a classic Brazilian comfort dish featuring tender beef tripe and creamy white beans, known for its rich flavor and hearty consistency.
0.0 / 5 by 0 Reviews
Ingredients
1 cup (240 ml) white beans
500 g fresh beef tripe
3 teaspoons baking soda
Juice of 2 lemons
1 cup (240 ml) white wine vinegar
3 liters water (for blanching the tripe)
1 cured smoked sausage (paio), 120 g
1 tablespoon olive oil
1 onion, finely chopped
5 cloves garlic, minced
1/2 red bell pepper, cut into 1 cm cubes
3 ripe tomatoes, diced
2 tablespoons tomato paste
3 cups (720 ml) water (for the stew)
2 bay leaves
5 sprigs fresh cilantro (separated into 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 (240 ml) white wine vinegar
3 liters water (for blanching the tripe)
1 cured smoked sausage (paio), 120 g
1 tablespoon olive oil
1 onion, finely chopped
5 cloves garlic, minced
1/2 red bell pepper, cut into 1 cm cubes
3 ripe tomatoes, diced
2 tablespoons tomato paste
3 cups (720 ml) water (for the stew)
2 bay leaves
5 sprigs fresh cilantro (separated into roots/stems and leaves)
1/2 teaspoon ground cumin
Salt to taste
Where to find ingredients
Beef tripe and cured smoked sausage (paio) can typically be found at local butcher shops, specialty Latin American grocers, or the meat counter of well-stocked supermarkets. Fresh produce and pantry staples are available at any standard grocery store.
Preparation method
- Place the beans in a bowl of water the night before
- Rinse the grains under running water in a sieve
- Transfer to a bowl and cover with fresh water
- Discard any grains that float
- Cover the bowl and let soak 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 lemon
- Rub the tripe vigorously using disposable gloves to remove excess fat
- Rinse well 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 of 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 water from the soaked beans
- Prepare the vegetables by chopping the onion and garlic
- Cut the bell pepper into 1 cm cubes
- Chop the tomatoes into small pieces
- Finely chop the cilantro roots and stems and set the leaves aside
- Remove the casing from the cured sausage and cut it 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
- Incorporate the tomato paste
- Add the tomatoes, tripe, beans, and 3 cups of water
- Season with the cumin and 1.5 teaspoons of salt
- Seal the 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 fresh 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 beforehand is essential for uniform cooking.
Ratings and comments