Northeastern Brazilian Tripe Stew (Dobradinha)
A hearty, slow-simmered stew straight from Brazil's Northeast: beef tripe melting together with dried meat, smoked sausage and sunny spices. It's the kind of dish that fills the house with a warm aroma and brings everyone to the table. Serve it with hot white rice and enjoy.
🛒 Ingredients
10 servings
- 500 g beef tripe (dobradinha), cleaned
- 200 g dried beef (carne seca), desalted
- 1 smoked calabresa sausage
- 50 g olives
- Juice of 1 lemon
- 1 onion, chopped
- 1 tomato, chopped
- 1 bell pepper, chopped
- 1 mild chili pepper, finely chopped
- 3 garlic cloves, crushed
- 1 teaspoon dried oregano
- 1/2 can tomato sauce (about 200 g)
- 2 tablespoons annatto (urucum) colorant
- 2 sachets vegetable seasoning
- 100 ml water
- 2 tablespoons vegetable oil
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Directions
- 1
Cut the tripe and dried beef into thin strips. Place them in a pot with the water and lemon juice, blanch over high heat, then remove from the heat and set aside.
- 2
In a pressure cooker, heat the oil with the onion and garlic and sauté until golden.
- 3
Add the tripe and the meat and sauté for a few minutes, stirring.
- 4
Pour in the water, add the chili, bell pepper, tomato and vegetable seasoning. Close the cooker and cook for 20 minutes once it reaches pressure.
- 5
Meanwhile, cut the sausage into strips. Open the cooker and check that the tripe is tender.
- 6
Turn off the heat, then add the tomato sauce, oregano and sausage.
- 7
Cook for another 5 minutes over low heat, or until the sausage is fully cooked.
- 8
Serve hot with white rice of your choice.
💡 Chef's Tip
Soak the dried beef overnight, changing the water 3 to 4 times, to remove the excess salt. No pressure cooker? Simmer covered for 1 to 1.5 hours instead. Blanching the tripe with lemon removes its strong smell and keeps it beautifully tender.
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Same category — Main Dishes
Same difficulty — Medium
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