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| tripe stew |
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| Dobradinha – Brazilian tripe stew |
Tripe is an edible offal, the name given for the inside of the stomach of framed ox, sheep or pig. It hasn’t much flavour, so while cooking it absorbs the flavors of other ingredients in the recipe. It is present in many prestigious dishes from different cultures.
France is the “Trippe a la mode de Caen” – with garlic, leek, onion, carrot, more pig’s feet and calf. In Mexico, “Menudo” or “Pancita” – very spicy soup with corn kernels. In Italy, “Trippa alla Romana” – with olive oil, onion, mint leaf, tomatoes and wine; and also “Busecca” – soup with onion, carrot, beans, butter, tomato.
Tripe is wildly consumed in Portugal, where the most famous dish is known as “Tripa à moda do Porto,” which consists in tripe, white beans and chorizo or chouriço, favorite dish of celebrated Portuguese poet, Fernando Pessoa. So much so that he wrote a poem about it. This poem is “Dobrada à Moda do Porto” the same name as the dish.
In Brazil, tripe is known as tripa or dobrada (dobradinha), it is never eaten cold, and Tuesday is dobradinha day in Sao Paulo, where I was born.
It is important to clean it very well; this process is called ‘tripe dressing’ and is a process to ‘bleach’ it to get rid of the smell and trim off the fat. Here is a nice and easy recipe for this cheap and very much overlooked offal. I found that in some supermarkets in the UK, tripe is sold already cleaned and pre-cooked, making the home cooking process much easier. Look out for Real Lancashire Black Pudding in the meat aisle. It’s inexpensive.
If your local butcher is helpful, he might clean the fat out and maybe ‘bleach’ it for you. In the recipe below, there’s a description on how to clean it. This is a real comfort food.
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| triple stew |
Dobradinha recipe
serves 6 – 8 people
ingredients
2 kg of Ox Tripe
4x lemons (enough to rub across twice)
300 g of cooked white beans
300 g smoked bacon, coarsely diced
2 tablespoons of sunflower oil
2 onions, finely chopped
2 cloves garlic, minced
1 can of Italian tomatoes with their juice
1 bay leaf
1 dessertspoon oregano
6 cups beef broth (1200l)
4 medium potatoes, diced
2 carrots, diced
Sal and pepper to taste
a good handful of parsley and chives chopped
method
1)Clean Tripe, trim off the fat. Better still ask your butcher to clean it for you.
2)Wash and rub with 1 lemon.
3)Wash it again and let it bathe in a mix of water and juice of 2 lemons including the lemon skins for 6 hours.
4)Drain and cook until it boils. Clean it again, rubbing one lemon over. Pass under running water and give more a boil.
5)Drain again and place in a pressure cooker, cover with cold water.
6)over medium heat, cook the tripe for 1 ½ hours in the pressure cooker
7)Drain and cut into strips. Reserve.
8)Chop the tomatoes and add the garlic and chopped onion. In a large pan, quickly brown the bacon. Add the chopped herbs, the bay, oregano, salt and pepper sauce. Saute for 30 minutes, stirring occasionally.
9)Add the tripe, the potatoes, the carrots and broth to pan. Bring to a boil, turn the heat down to medium and cook for 30 minutes, constantly stirring.
10)Add the parsley, the chives and white beans cook for a further 5 minutes. Serve hot, with hot sauce and accompanied by white rice. Enjoy it!
Such lovely photos, and this sounds like a great, hearty dish!
I am not a huge fan of tripe, but I will say that your photos and the recipe make it sound delicious. I know my neighbour will go nuts for this recipe, will be sure to share with her.
This looks tasty and something i would like. Thanks for sharing. The rice on top looks fab and im a chickpea fan so may try this out. Very healthy!
This is a really flavour packed dish. It looks really filling too.
The explanation of tripe doesn't sound nice but the finished dish does which I guess is the main thing x
I don't think I've ever even thought about South American cuisine to be honest (apart from burritos and the like) so I would be curious to try this!
Oh yum this sounds absolutely delicious – I don't think I've tried quiet like it before. x
My grandparents used to eat tripe but I have never fancied the idea. Your recipe might just give me a nudge to try it!
I love tripe but can't find it anywhere where I live 🙁 I grew up in Ireland eating it.
oh wow this looks amazing will have to try it
I have never heard of this before but it looks really tasty though, a good hearty meal x
I remember when we were kids we had to wash the tripe very well otherwise we would eat cooked "s***t" haha! xx 😛
Stunning photographs and gorgeous flavours here, I am loving this recipe!
looks like a great dish to try! Missing a meal with rice so will definitely have this 🙂
I have never tried tripe, and have shyed away from it. This however, looks amazing! Thank you for sharing x
Oh my god this looks so delicious and healthy! I love dishes like this so will try and recreate. Thanks
I've never tried tripe. Sounds like a dish I need to try x
I am a vegetarian which poses a problem when you have Portuguese family they love their fish and meat! But great ideas that I can adapt here for veggies thank you x
I saw this on Facebook and it looks very nice…although I am not sure I can get over the fact its tripe! I should take the plunge and give it a try..
This looks so tasty! I have tried tripe once before and didnt enjoy it but I'd like to try it with another meat xxx
Hi Rosana:
I raise my own beef, so I always have plenty of tripe on hand. Cleaning it is a bit of work, but I have it down to a manageable routine. Many of the recipes from Brazil include pork ribs, so I added some to your recipe, browning them in the bacon grease and adding them to the stock with the tripe. It all came out perfect, and I froze plenty in pints to eat all year. Now I have added dobradinha to my tripe repertoire, along with menudo and kare kare. Thanks so much for this recipe. Best wishes.
Author
Hi Ivan
I am impressed and thank your for sharing your experience. Glad it turned out well. R