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5 from 2 votes
Dobrada - Portuguese Tripe and Bean Stew
Dobrada - Portuguese tripe and bean stew
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
This is a hearty traditional dish from the north of Portugal and different areas of Brazil. Don’t forget the crusty bread to soak up the delicious sauce.
Course: Main, Main Course
Cuisine: Brazilian, Portuguese
Keyword: Dobrada
Servings: 6 servings
Ingredients
  • 2 lbs or 900 g beef tripe
  • 9 oz or 260 g whole piece of smoked bacon (same as pancetta or toucinho), cut into small strips, about the thickness of thick bacon.
  • 10 oz or 290 g Portuguese chouriço (sausage), sliced in wheels
  • 2 tbsp olive oil
  • 1 medium cooking onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 3 cups cups beef stock
  • 5 peeled plum or Roma tomatoes (we used canned), chopped
  • 2 medium carrots peeled and sliced in wheels
  • 2 bay leaves
  • 2 tbsp pimento paste (sweet or hot depending on your preference)
  • 1 tsp freshly ground black pepper
  • 1 tsp coarse salt for cooking the stew
  • 2 cans white kidney beans (38 fl oz or 1080 ml), rinsed
  • 2 tbsp coarse salt for washing the tripe
  • 1/2 lemon
  • 1 tbsp course salt for pre cooking the tripe
  • Small bunch chopped fresh flat leaf Italian parsley for garnish, chopped
  • Portuguese hot sauce to serve on the side… some people like it spicy!
Instructions
  1. Wash the tripe under cold water.

  2. Add 2 tbsp course salt to both sides of the tripe. Scrub both sides of the tripe vigorously with the half lemon.

  3. Wash the tripe under cold water again.

  4. Place the tripe in a pot, add 1 tbsp coarse salt and cover with water .

  5. Bring the water to a rolling boil and cook for 10 minutes.

  6. Remove the tripe from the water and wash under cold water one last time.

  7. Cut the tripe into bite-sized pieces. Set aside.

  8. In a dutch oven or other heavy large pot, heat the olive oil on medium high.

  9. Add the chouriço and smoked bacon, and cook until the edges start to brown.

  10. Use a slotted spoon to remove the chouriço and smoked bacon, and set aside.

  11. Add the onions and garlic. Sauté until the onions soften.

  12. Add the wine and cook until the wine reduces to half.

  13. Add the beef stock, tripe, tomatoes, carrots, bay leaves, pimento paste, black pepper and salt, and bring to a boil on high.

  14. Reduce to medium heat, cover and simmer for about 30 minutes.

  15. Add the beans, chouriço and smoked bacon and continue to simmer for 15 minutes, covered.

  16. Serve hot with a sprinkling of chopped parsley for garnish.

  17. Don’t forget the crusty bread to soak up the delicious sauce!

Recipe Notes

This dish is often served with a side of white rice.