Brazilian recipe
Traditional Brazilian Dobradinha (Tripe and Bean Stew)
Dobradinha is a classic Brazilian comfort food made with beef tripe and cannellini beans, cherished for its rich, hearty flavor and tender texture.
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Ingredients
1 cup (240 ml) cannellini beans (or white navy 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 parboiling the tripe)
1 smoked pork sausage (paio) (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 (720 ml) water (for the stew base)
2 bay leaves
5 sprigs fresh cilantro (including 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 parboiling the tripe)
1 smoked pork sausage (paio) (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 (720 ml) water (for the stew base)
2 bay leaves
5 sprigs fresh cilantro (including roots, stems, and leaves)
1/2 teaspoon ground cumin
Salt to taste
Where to find ingredients
Beef tripe can be sourced from local butcher shops or specialty meat counters. Cannellini beans and smoked pork sausage (paio) are typically found in the dry goods and charcuterie aisles of supermarkets, or at specialized deli shops.
Preparation method
- Soak the beans in water the night before
- Rinse the beans under running water in a colander
- Transfer them to a bowl and cover with fresh water
- Discard any beans that float to the surface
- Cover the bowl and let it rest 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 using disposable gloves to remove excess fat
- Rinse well under running water to remove all residue
- Repeat this 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
- Allow the tripe to cool in a colander before handling
- Wash the pressure cooker thoroughly
- Drain the soaking water from the beans
- Finely chop the onion and garlic
- Dice the bell pepper into 1 cm cubes
- Cut the tomatoes into small pieces
- Finely chop the cilantro roots and stems and reserve the leaves for finishing
- Remove the casing from the smoked 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 and the chopped cilantro stems 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 increase the heat
- Once it reaches pressure lower the heat and cook for 30 minutes
- Turn off the heat and let the pressure release naturally before opening
- Finish by stirring in the fresh 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 uniform cooking.
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