Brazilian recipe
Traditional Brazilian Dobradinha (Tripe and White Bean Stew)
Dobradinha is a classic Brazilian comfort dish made with beef tripe and white beans, prized for its rich, hearty flavor and soul-warming consistency.
0.0 / 5 by 0 Reviews
Ingredients
1 cup (240 ml) dried 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 smoked pork sausage (paio type, approx. 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)
2 bay leaves
5 sprigs fresh cilantro (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 smoked pork sausage (paio type, approx. 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)
2 bay leaves
5 sprigs fresh cilantro (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, as they usually prepare it fresh. White beans and smoked sausages can be found in the dry goods and charcuterie sections of most large supermarkets or specialty Latin markets.
Preparation method
- Place the white beans in a bowl the night before
- Rinse the grains under running water using a colander
- Transfer to a bowl and cover with fresh water
- Discard any grains that float to the surface
- Cover the bowl and let it 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 while wearing disposable gloves to remove excess fat
- Rinse thoroughly 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 white wine vinegar and one teaspoon of salt
- Submerge the tripe in the boiling water and cook for 20 minutes
- Drain the water, discard it, and repeat the boiling process with the remaining vinegar and fresh water
- Let the tripe cool down in the colander before handling
- Wash the pressure cooker thoroughly
- Drain the soaking water from the beans
- Finely dice the onion and mince the 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 sausage and cut 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 cilantro roots
- 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 the ground cumin and 1.5 teaspoons of salt
- Secure the lid of the pressure cooker and increase the heat
- Once the pot 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 chopped cilantro leaves and serve
Observations
This dish requires patience and careful cleaning of the tripe to ensure a mild, clean flavor and a pleasant texture. Soaking the beans overnight is essential to ensure they cook evenly and become perfectly tender.
Ratings and comments