Brazilian recipe
Traditional Brazilian Tripe Stew 1
Dobradinha is a classic Brazilian stew made with beef tripe and cannellini beans, cherished for its rich flavor and comforting texture.
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Ingredients
500 g beef tripe
3 tsp baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup cannellini beans
1 paio sausage (120 g) (or substitute with smoked pork sausage)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 stems cilantro (roots, stalks, and leaves)
1/2 tsp ground cumin
Salt to taste
3 tsp baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup cannellini beans
1 paio sausage (120 g) (or substitute with smoked pork sausage)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 garlic cloves
2 tbsp tomato paste
1 tbsp olive oil
3 cups water
2 bay leaves
5 stems cilantro (roots, stalks, and leaves)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
Beef tripe and paio sausage are found at traditional butcher shops or specialty markets. Cannellini beans are available in the dried legume aisle at most grocery stores. Fresh cilantro and produce are found in the fresh produce section.
Preparation method
- Soak the beans in water the night before cooking
- Rinse the beans under running water in a colander
- Transfer to a bowl and cover with water
- Discard any beans that float to the surface
- Cover the bowl and let it sit 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 while wearing disposable gloves to remove excess fat
- Wash well under cold 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
- 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 dice the onion and garlic
- Cut the bell pepper into 1 cm cubes
- Cut the tomatoes into small pieces
- Chop the cilantro roots and stalks, and set the leaves aside
- Remove the casing from the paio and cut it into 0.5 cm half-moons
- Cut the cleaned 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 sausage for 2 minutes
- Add the onion, garlic, bell pepper, bay leaves, cilantro stalks, and roots
- Season with a pinch of salt
- Sauté for 6 minutes until lightly golden
- 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 pressure cooker and turn up the heat
- Once the cooker 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 chopped cilantro leaves and serve
Observations
This dish requires patience and thorough cleaning of the tripe to ensure a mild flavor and pleasant texture. Soaking the beans overnight is essential for even cooking throughout the process.
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