Brazilian recipe
Traditional Dobradinha (Beef Tripe Stew)
Dobradinha is a classic Brazilian dish made with beef tripe and cannellini beans, cherished for its rich flavor and comforting texture.
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Ingredients
500 g fresh beef tripe
3 tsp baking soda
Juice of 2 lemons
1 cup white wine vinegar
3 liters water (for parboiling the tripe)
1 cup dry cannellini beans
120 g smoked sausage (paio or similar)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp olive oil
3 cups water (for the stew)
2 bay leaves
5 sprigs fresh cilantro (root, stems, and leaves separated)
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 dry cannellini beans
120 g smoked sausage (paio or similar)
3 ripe tomatoes
1 onion
1/2 red bell pepper
5 cloves garlic
2 tbsp tomato paste
1 tbsp olive oil
3 cups water (for the stew)
2 bay leaves
5 sprigs fresh cilantro (root, stems, and leaves separated)
1/2 tsp ground cumin
Salt to taste
Where to find ingredients
Beef tripe can be found at local butcher shops or specialized meat counters. Cannellini beans, smoked sausage, and fresh produce are readily available at any local grocery store or supermarket.
Preparation
- Soak the beans in water the night before
- Rinse the beans under running water in a colander
- Transfer to a bowl and cover with fresh water
- Discard any beans that float
- Cover the bowl and let sit 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 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 of the vinegar and one teaspoon of salt
- Submerge the tripe in the water and cook for 20 minutes
- Drain the water and discard it
- Repeat the boiling process with the remaining vinegar and water
- Let the tripe cool in a colander before handling
- Wash the pressure cooker
- Drain the water from the soaked beans
- Finely chop the onion and garlic
- Dice the bell pepper into 1 cm cubes
- Cut the tomatoes into small pieces
- Chop the cilantro roots and stems finely and set the leaves aside
- Remove the skin from the smoked 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 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 cumin and 1.5 teaspoons of salt
- Seal the lid and increase the heat
- Once the pressure is reached, reduce 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
Notes
This dish requires patience and careful cleaning of the tripe to ensure a mild flavor and a pleasant texture. Soaking the beans overnight is essential for uniform cooking.
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