Brazilian recipe
Dobradinha Stew (Dobradinha)
Dobradinha is a classic Brazilian comfort dish, masterfully combining beef tripe and cannellini beans for a rich, hearty, and deeply flavorful culinary experience.
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Ingredients
500g fresh beef tripe
3 teaspoons baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 liters water (for blanching the tripe)
1 cup cannellini beans
1 paio sausage (120g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tablespoons tomato paste
1 tablespoon extra virgin olive oil
3 cups water
2 bay leaves
5 cilantro sprigs (root, 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 blanching the tripe)
1 cup cannellini beans
1 paio sausage (120g)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tablespoons tomato paste
1 tablespoon extra virgin olive oil
3 cups water
2 bay leaves
5 cilantro sprigs (root, stems, and leaves)
1/2 teaspoon ground cumin
Salt to taste
Where to find ingredients
Beef tripe (sometimes labeled as 'matumbo') can be sourced from local butcher shops or the fresh meat sections of major supermarkets. Paio sausage is a specific Brazilian smoked pork sausage; if unavailable in Uganda, you may use a high-quality smoked garlic sausage as a substitute. Cannellini beans or large white beans can be found in the dried pulses section of most grocery stores.
Preparation method
- Soak the beans in water the night before.
- Rinse the beans thoroughly under cold running water using a sieve.
- Transfer the beans to a bowl and cover with fresh water.
- Discard any beans that float to the surface.
- Cover the bowl and allow the beans to 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.
- Scrub the tripe vigorously while wearing disposable gloves to remove excess fat and impurities.
- Rinse well under cold running water to remove all residue.
- Repeat the entire cleaning process a second time.
- Heat 1.5 liters of water in a pressure cooker uncovered until it comes to a boil.
- Add half the vinegar and one teaspoon of salt to the water.
- Submerge the tripe in the boiling water and cook for 20 minutes.
- Drain the water, discard it, and repeat the boiling process using the remaining vinegar and water.
- Allow the tripe to cool slightly in a colander before handling.
- Wash and dry the pressure cooker thoroughly.
- Drain the soaking water from the beans.
- Finely dice the onion and mince the garlic.
- Dice the bell pepper into 1cm cubes.
- Chop the tomatoes into small pieces.
- Finely chop the cilantro roots and stems, reserving the leaves for the end.
- Remove the casing from the paio sausage and slice it into 0.5cm half-moons.
- Cut the tripe into 1cm strips and then into 3.5cm 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, and the chopped cilantro stems and roots.
- Season with a pinch of salt.
- Sauté for 6 minutes until the vegetables are lightly golden.
- Stir in the tomato paste.
- Add the tomatoes, tripe, beans, and 3 cups of water.
- Season with the ground cumin and 1.5 teaspoons of salt.
- Seal the pressure cooker and increase the heat.
- Once the cooker reaches pressure, reduce the heat and cook for 30 minutes.
- Turn off the heat and allow the pressure to release naturally before opening.
- Stir in the fresh cilantro leaves and serve immediately.
Observations
This traditional stew demands patience and meticulous cleaning of the tripe to ensure a mild, clean flavor and a tender texture. Soaking the white beans beforehand is crucial for even cooking, resulting in a perfectly harmonious finish.
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