📝 About This Recipe
A soul-warming classic of Brazilian comfort food, Dobradinha is a rich, slow-cooked stew that showcases the incredible depth of flavor found in traditional countryside cooking. This dish marries tender honeycomb tripe with creamy white beans, smoky Calabresa sausage, and salty thick-cut bacon in a vibrant tomato and paprika base. It is a celebratory meal that honors the 'nose-to-tail' philosophy, offering a unique texture and a robust, savory profile that has made it a staple in botecos and family kitchens across Brazil.
🥗 Ingredients
The Tripe Preparation
- 2.2 lbs Honeycomb Tripe (cleaned and cut into small strips or squares)
- 2 Lemons (juiced, for cleaning the tripe)
- 1/2 cup White Vinegar (for the initial boil)
The Stew Base
- 1.5 cups Dry White Beans (soaked overnight and drained)
- 1 piece Smoked Calabresa Sausage (sliced into rounds)
- 7 oz Bacon (cubed)
- 1 piece Paio Sausage (sliced (optional, can substitute with more Calabresa))
Aromatics and Seasoning
- 1 large Onion (finely diced)
- 5 cloves Garlic (minced)
- 3 pieces Bay Leaves
- 1 tablespoon Colorau (Annatto Powder) (substitute with smoked paprika if unavailable)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Cumin (ground)
- 1/2 cup Fresh Parsley and Scallions (finely chopped (Cheiro-Verde))
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Thoroughly wash the tripe under cold running water. Place the tripe in a large bowl with the lemon juice and enough water to cover; let it soak for 15 minutes to neutralize the scent.
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2
Drain the tripe and place it in a pressure cooker. Cover with fresh water and add the vinegar. Bring to a boil, let it whistle for 10 minutes, then drain and discard the water. This 'blanching' process is essential for a clean flavor.
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3
Return the blanched tripe to the pressure cooker. Add the soaked white beans and the bay leaves. Cover with water (about 2 inches above the ingredients).
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4
Close the pressure cooker and cook for 30-35 minutes after it reaches pressure. The tripe should be tender but still have a slight 'bite,' and the beans should be soft but intact.
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5
While the tripe and beans cook, heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the cubed bacon and fry until the fat renders and the bacon is crispy.
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6
Add the sliced Calabresa and Paio sausages to the bacon fat. Sauté until lightly browned and fragrant.
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7
Stir in the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
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8
Add the tomato paste, colorau (or paprika), and cumin. Stir constantly for 2 minutes to 'toast' the spices and darken the tomato paste, which builds a deep flavor base.
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9
Carefully release the pressure from the pressure cooker. Pour the tripe, beans, and their cooking liquid into the pot with the sausages and aromatics.
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10
Simmer the stew uncovered over medium-low heat for 15-20 minutes. This allows the flavors to meld and the sauce to thicken naturally from the bean starch.
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11
Taste and adjust seasoning with salt and black pepper. Be cautious with salt, as the bacon and sausages are already quite salty.
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12
Just before serving, stir in the fresh parsley and scallions (cheiro-verde) to provide a bright, herbaceous finish.
💡 Chef's Tips
Always perform the initial vinegar boil for the tripe; it removes the strong 'offal' odor and ensures a refined final taste. If you don't have a pressure cooker, you can use a regular pot, but expect the tripe to take 2.5 to 3 hours to become tender. For a thicker sauce, take a ladle of the beans, mash them into a paste, and stir them back into the stew. Dobradinha tastes even better the next day, as the flavors continue to develop in the refrigerator. If you prefer a kick, add a whole malagueta pepper or a dash of hot sauce during the final simmering stage.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Brazilian rice to soak up the savory sauce. Accompany with 'Farofa' (toasted cassava flour) for a delightful crunchy contrast. A side of garlicky sautéed collard greens (couve à mineira) balances the richness of the meats. Offer a small bowl of 'Molho de Pimenta' (hot pepper sauce) on the side for those who enjoy heat. Pair with a cold Caipirinha or a light Brazilian lager to cut through the heartiness of the stew.