Brazilian recipe
Tripe Stew (Dobradinha)
A classic Brazilian dish prepared with beef tripe and white beans, highly appreciated for its rich flavor and comforting texture.
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Ingredients
500 g fresh beef tripe
3 teaspoons baking soda
juice of 2 lemons
1 cup white wine vinegar
3 liters water (for scalding tripe)
1 cup white beans
1 smoked sausage (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 water
2 bay leaves
5 sprigs cilantro (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 scalding tripe)
1 cup white beans
1 smoked sausage (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 water
2 bay leaves
5 sprigs cilantro (root, stems, and leaves)
1/2 teaspoon ground cumin
salt to taste
Where to find ingredients
Commonly found in most supermarkets, butcher shops, and specialty food stores.
Preparation method
- Soak the beans the night before
- Rinse the beans under running water in a sieve
- Transfer to a bowl and cover with water
- Discard any beans that float
- Cover the bowl and let rest 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
- Rub the tripe vigorously with disposable gloves to remove excess fat
- Rinse well under 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 slightly in the colander before handling
- Wash the pressure cooker
- Drain the soaked beans
- Finely chop the onion and garlic
- Cut the bell pepper into 1 cm cubes
- Cut the tomatoes into small pieces
- Chop the cilantro root and stems and reserve the leaves
- Remove the skin 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 smoked sausage for 2 minutes
- Add the onion, garlic, bell pepper, bay leaves, cilantro stems, and root
- 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 cumin and 1.5 teaspoons of salt
- Cover the pot and increase the heat
- Once pressure is reached, lower the heat and cook for 30 minutes
- Turn off the heat and wait for the pressure to release naturally before opening
- Finish by mixing in the chopped 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 is essential for even cooking.
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