DOBRADA - PORTUGUESE TRIPE AND BEAN STEW
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.
Provided by Nelson Cardoso
Categories Main Main Course
Time 1h20m
Number Of Ingredients 20
Steps:
- Wash the tripe under cold water.
- Add 2 tbsp course salt to both sides of the tripe. Scrub both sides of the tripe vigorously with the half lemon.
- Wash the tripe under cold water again.
- Place the tripe in a pot, add 1 tbsp coarse salt and cover with water .
- Bring the water to a rolling boil and cook for 10 minutes.
- Remove the tripe from the water and wash under cold water one last time.
- Cut the tripe into bite-sized pieces. Set aside.
- In a dutch oven or other heavy large pot, heat the olive oil on medium high.
- Add the chouriço and smoked bacon, and cook until the edges start to brown.
- Use a slotted spoon to remove the chouriço and smoked bacon, and set aside.
- Add the onions and garlic. Sauté until the onions soften.
- Add the wine and cook until the wine reduces to half.
- Add the beef stock, tripe, tomatoes, carrots, bay leaves, pimento paste, black pepper and salt, and bring to a boil on high.
- Reduce to medium heat, cover and simmer for about 30 minutes.
- Add the beans, chouriço and smoked bacon and continue to simmer for 15 minutes, covered.
- Serve hot with a sprinkling of chopped parsley for garnish.
- Don't forget the crusty bread to soak up the delicious sauce!
DOBRADA (TRIPE STEW)
Having been on a lengthy online search twice for this recipe, I decided to post it so it would be easier to find. Dobrada is described as: "a Portuguese tripe dish usually served with white butter beans and chouriço" or "a stew of tripe, beans, carrots, chorizo and other ingredients served with rice." I've not made this recipe and am not likely to do so.... so prep times are wild guess-timates. Recipe from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=238966 and originally titled: Spanish Tripe Stew with Chick Peas, Chorizo and Paprika
Provided by Impera_Magna
Categories Stew
Time 5h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the dried chickpeas overnight.
- Salt and pepper the tripe and pork and toss them with the flour.
- Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
- Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.
- Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
- After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.
- Remove the chorizo and slice it. Return it to the pot and serve.
Nutrition Facts : Calories 761.7, Fat 49.3, SaturatedFat 14.7, Cholesterol 106.9, Sodium 1187.3, Carbohydrate 34.7, Fiber 6.5, Sugar 12, Protein 35.5
SPANISH TRIPE STEW WITH CHICK PEAS, CHORIZO AND PAPRIKA
Provided by Food Network
Time 5h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
- Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
- After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more. Remove the chorizo and slice it. Return it to the pot and serve.
- Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994
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Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, ox, giraffes, and their relatives. Tripas, the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals.
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Protein 12.07 gVitamin C 0% 0 mgVitamin B6 1% .014 mgVitamin E 1% .09 mg
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