Dobradinha

INGREDIENTS

• 1 KG OF TRIMMED BEEF TRIPE
• 1 LIME, CUT INTO WEDGES OR SLICED
• 3 TEACUPS OF FLAGEOLET BEANS
• 2 BAY LEAVES
• 1 TEACUP OF SMOKED BACON, CUT INTO CUBES
• 1 SMOKED CALABRESA SAUSAGE, SLICED
• 3 PAIO SAUSAGES, SLICED
• 1 ONION, DICED
• 3 GARLIC CLOVES, MINCED
• 6 PEELED AND DESEEDED TOMATOES, CHOPPED
• ½ PEELED RED BELL PEPPER, CHOPPED
• 1 BUNCH OF PARSLEY, CHOPPED
• SALT TO TASTE

PREPARATION

Clean the tripe well, cut it into small strips and boil it along with the lime, Exchange the water and boil the tripes again. Throw away the liquid and cook in water and salt. In another pot, cook the beans with salt and bay leaves until al dente; do not throw out the bean’s broth. In a pan without any grease, braise the bacon and the calabresa and paio sausages. Add the onions, garlic, tomatoes, and bell pepper. When the tripe is tender, drain off the water and add the seasoning; stir well and put in the beans and their broth. Cook for another 15 to 20 minutes, add the parsley, adjust the seasoning and serve.

IN DETAIL
Did you know that many people refer to the ox’s stomach – the tripes – as “dobradinha” because of this classic Portuguese recipe, which remains the same in both countries until this day?