Tripe with White Beans
There are those who don't even like to talk about it, or can't stand its smell. But there are many who love her with a passion. Dobradinha is not unanimous, but it is very popular and loved.
The dish, a kind of stew made with the edible parts of beef or cow viscera (in some countries the internal part of the sheep or pig's stomach is also used) is widely prepared here.
Of Portuguese origin (dobrada or mondongo) it was even the subject of a poem by Fernando Pessoa, signed by the heteronym Álvaro de Campos (Dobrada à Moda do Porto). Dobradinha arrived in Brazil with the colonizers and passed to our tables, mainly in the Northeast.
Ingredients:
– 1 kilo of white beans
– 1 kilo of clean tripe
– 200 grams of bacon
– 300 grams of Calabrian sausage
– 300 grams of paio sausage
- Salt and pepper to taste
– Onion, garlic and pepper to taste
– 2 bay leaves
– 2 chopped tomatoes
– Green scent to taste
Method of preparation:
- Boil the tripe for 10 or 15 minutes, drain and wash very well.
- Place the tripe to cook in a pressure cooker with water and salt for 30 minutes after reaching pressure.
- Cook the white beans separately, 15 or 20 minutes after pressure. Check the texture from time to time and don't let it fall apart.
- When the beans are ready, prepare the rest of the ingredients. Fry the bacon, sausage and sausage in a pan.
- Saute the garlic, onion, pepper and tomato in this pan.
- Pour in the beans and tripe, add 1 liter of water and let it boil for 20 minutes or until you feel it has incorporated flavor and broth.
- Finish with finely chopped green scent to taste and it’s ready!
Tip: You can spice up your tripe with smoked pork ribs. It should be boiled and cooked for about 20 minutes to prevent it from falling apart and added to the pan when all the ingredients have been added.
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