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Dobradinha
Dobradinha: Brazilian tripe stew with white beans, pork sausage, bacon and tomato
Dobradinha came to Brazil with Portuguese settlers and is now a Saturday lunch in botecos and family kitchens from São Paulo to Minas Gerais, eaten with white rice and a splash of hot pepper sauce. Cleaned honeycomb tripe is simmered until tender, then stewed with white beans, smoked pork sausage (linguiça), bacon, tomato and plenty of green seasoning until thick and savoury. This recipe contains pork. The usual mistake is undercooking the tripe: it must be soft enough to cut with a spoon before the beans go in, or it stays rubbery. A pressure cooker does the tripe in 35 minutes. Chef's tip: blanch the tripe with a squeeze of lime first; it freshens the smell and the colour.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ¼ lb cleaned honeycomb beef tripecut into 3 cm squares
- 1 limejuiced
- 8 ¼ cups water
- 1 ¾ lb cooked white beans (cannellini or navy)drained, from about 300 g dried
- 5 ½ oz smoked bacondiced
- 9 oz smoked pork sausage (linguiça calabresa)sliced
- 2 onionschopped
- 5 cloves garliccrushed
- 1 green pepperdiced
- 4 tomatoeschopped
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp salt
- 4 tbsp parsley and spring onion (cheiro-verde)chopped
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Method
0/6 doneStep 1: Rinse the 2 ¼ lb cleaned honeycomb beef tripe, rub with the 1 lime juice and cover with fresh water. Bring to the boil, boil 5 minutes, then drain and rinse.
10 minStep 2: Return the tripe to the pot with the 8 ¼ cups water and 2 bay leaves. Simmer, covered, for 1 hour 45 minutes until it is soft enough to cut with a spoon. (Pressure cooker: 35 minutes.) Keep the liquid.
105 minStep 3: Lift the tripe out. In the same pot (rinsed) fry the 5 ½ oz smoked bacon over a medium heat for 5 minutes until the fat runs, then add the 9 oz smoked pork sausage (linguiça calabresa) and fry 4 minutes until browned.
9 minStep 4: Add the 2 onions, 5 cloves garlic and 1 green pepper and cook for 6 minutes until soft. Stir in the 4 tomatoes, 2 tsp sweet paprika and 1 tsp ground cumin and cook 5 minutes until the tomatoes collapse.
11 minStep 5: Return the tripe with about 600 ml of its cooking liquid, add the 1 ¾ lb cooked white beans (cannellini or navy) and 1 tsp salt, and simmer uncovered for 20 minutes until the sauce is thick enough to coat a spoon. Mash a ladleful of beans against the side to thicken it more if you like.
20 minStep 6: Stir in the 4 tbsp parsley and spring onion (cheiro-verde), taste for salt and serve with white rice and hot pepper sauce.
1 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 38 g
- Carbs
- 28 g
- Fat
- 18 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dobradinha take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime?
- Lemon, same amount.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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