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Overview

Dobradinha

Brazilian tripe and bean stew, dobrada

This dobradinha recipe slow-simmers beef tripe until tender, then cooks it with creamy white beans, smoky linguiça sausage and smoked pork ribs in a tomato and paprika broth. It descends from the Portuguese dobrada of Porto — the photo shows that same tripe-and-white-bean stew — and in Brazil it is a slow Sunday dish, served with white rice, sauteed kale and farofa. One serving is about 350 g.

Dobradinha comes to Brazil from Porto, in northern Portugal, where the dish is called dobrada or tripas à moda do Porto and the people of Porto are nicknamed tripeiros — tripe-eaters — after the story that, during the Iberian invasions, the men of the city took all the meat to the front and left the women only the tripe, which they turned into a celebrated dish. Portuguese settlers carried it to Brazil, where it took on white beans, linguiça and smoked pork, and in São Paulo Tuesday is still dobradinha day. The Minas Gerais version in this recipe is considered among the most traditional.

Pairs well with: White rice, sauteed kale (couve) and toasted farofa

Provenance

Brazil flag Brazil

Minas Gerais Heritage

Latin America & Caribbean

Time Dedication

3h 10m

40m prep • 150m cook

Batch Yield

6 Servings

551 kcal per serving

1 serving ≈ 350 g

Technical Skill

Advanced

Slow Sunday Stew

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Sunday lunches, family gatherings, winter dinners, São Paulo Tuesday tradition Cost: Low — about $3–4 per serving at home
Tags: Beef Savory Rich
Dobradinha — a plate of Brazilian tripe and white bean stew with rice, showing tender tripe, white beans, sausage and carrot

Minas Gerais Heritage

Photo: Jeremy Keith, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

A good dobradinha is judged by the tripe: it must be clean-tasting and fully tender, the beans creamy, and the broth rich enough to coat a spoon.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 3h 10m
P

Prep Stage: Soak, Scrub and Chop

40 Mins

The night before, soak the 300 g of white beans in plenty of cold water. On the day, drain the beans. Scrub the 1,000 g of tripe with salt and lemon juice, rinse well, and cut into strips. Chop the 150 g of onion, 200 g of tomatoes, 20 g of garlic, 100 g of carrot and 100 g of green pepper; slice the 200 g of linguiça and cut the 150 g of smoked pork ribs into pieces. Measure out the 30 g of olive oil, 5 g of paprika and 4 g of salt.

Maestro Tip: Do not skip the scrub: a proper cleaning is the secret of good dobradinha — it is what keeps the tripe tasting clean and mild instead of sharp.

  1. 1

    Blanch the Tripe

    20 Mins 100°C (212°F)

    Put the tripe strips in a large pot, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and rinse the tripe and the pot — this first boil carries off any strong smell. Return the tripe to the pot with fresh water, the 2 bay leaves and a pinch of salt, and simmer gently for 60 minutes until it starts to soften.

    Always throw away the first blanching water. It is the single most important step for clean-tasting tripe.

    Done when: The tripe is starting to soften but still has bite; the blanching water runs clear.

  2. 2

    Brown the Sausage and Pork

    10 Mins 180°C (350°F)

    While the tripe simmers, heat the 30 g of olive oil in a large, heavy pot over medium-high heat. Brown the linguiça rounds and smoked pork pieces for about 8 minutes until they pick up colour and release their fat. Stir in the onion, garlic and green pepper and cook for 2 minutes more until softened, then stir in the 5 g of paprika off the fiercest heat so it blooms without burning.

    Let the sausage brown properly — those browned edges are where the stew's smoky depth comes from.

    Done when: The sausage and pork are browned at the edges and the onion is soft and translucent.

  3. 3

    Build the Stew and Simmer

    90 Mins 95°C (200°F)

    Drain the simmered tripe and add it to the pot with the drained beans, the chopped tomatoes and carrot, and about 1.5 litres (6 cups) of hot water — enough to cover everything by 3 cm (1 inch). Bring to a gentle simmer, cover loosely, and cook for 90 minutes, stirring now and then, until the tripe is fully tender and the beans are creamy. Keep the heat low: the stew should murmur, not boil hard. All meats must reach 74°C (165°F) or hotter.

    If the stew thickens too much, add hot water a ladle at a time. If it stays thin, take the lid off for the last 20 minutes.

    Done when: The tripe yields easily to a fork, the beans are creamy-soft, and the broth is thick enough to coat a spoon.

  4. 4

    Season and Rest

    30 Mins 95°C (200°F)

    Taste and add the 4 g of salt only if needed — the sausage and smoked pork are already salty. Simmer 10 minutes more, then take the pot off the heat, fish out the bay leaves, and rest the stew, covered, for 20 minutes so the flavours settle.

    Resting matters: a stew eaten straight off a hard boil tastes sharp; twenty minutes of rest rounds it out.

    Done when: The seasoning tastes balanced and the stew has thickened slightly as it rests.

  5. 5

    Serve with Rice and Kale

    5 Mins Serve hot

    Ladle the dobradinha into deep bowls, scatter the chopped parsley over the top, and serve hot with white rice, sauteed kale and farofa on the side. Offer malagueta hot sauce at the table for those who want heat.

    Serve in deep bowls — this is a stew to eat with a spoon, not a plate to cut on.

    Done when: The stew is steaming hot, the tripe tender, and the beans creamy.

Finishing Touches & Plating

Ladle the dobradinha into deep bowls, scatter parsley over the top, and serve steaming hot with white rice, garlicky kale and a pile of farofa — the way a Sunday lunch in Minas Gerais is meant to taste.

Nutritional Physiology & Benefits

Nutrition

Energy

551

kcal / serving

Protein

43g

Complete AA

Carbs

39g

Complex

Fats

24g

Healthy

Per serving (6 servings · 1 serving ≈ 350 g)
Energy551 kcal
Protein43 g
Carbohydrates39 g
Fat24 g
Fibre9.7 g
Sugar4.8 g
Sodium743 mg
Per 100g
Energy158 kcal
Protein12.2 g
Carbohydrates11.1 g
Fat7 g
Fibre2.8 g
Sugar1.4 g
Sodium212 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Iron and zinc (tripe), B12 (tripe, sausage), folate and magnesium (white beans), vitamin A (carrot). Nutrition values are estimated.

High in Protein

One serving gives about 42.7 g of protein, mostly from the tripe, beans and sausage, which makes this a deeply filling dinner.

Iron and Zinc from Tripe

Beef tripe is a good source of iron and zinc, and the tomatoes in the broth help the body make use of the iron.

Fibre from White Beans

Each serving has about 9.7 g of fibre, largely from the white beans, which helps the stew feel substantial.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

White Rice

Plain white rice is the essential partner: it soaks up the paprika broth and turns the rich stew into a complete meal.

Toasted Farofa

Toasted cassava flour sprinkled over the stew adds crunch and soaks up the broth — the classic Minas Gerais touch.

Vegetables

Sauteed Kale (Couve Mineira)

Garlicky shredded kale adds a fresh, slightly bitter green note that cuts through the richness of the tripe and sausage.

Sauces

Malagueta Hot Sauce

A few drops of malagueta chilli sauce at the table wake up the mild, savoury stew without changing how it is cooked.

Complete menu

Start with a small salad, then serve dobradinha with white rice, sauteed kale and farofa, and finish with fresh fruit and coffee.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Piling On Extra Salty Sausage and Bacon

The stew already carries about 743 mg of sodium per serving from the sausage, smoked pork and salt — extra salty meats push it much higher. This is general information, not medical advice.

Eating the Tripe Undercooked

Tripe must be simmered until fully tender, with all meats reaching 74°C (165°F); undercooked tripe is tough and unsafe to eat. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, protein-rich dinner — one serving is about 551 kcal and very filling, so one bowl is a full meal.
  • ChildrenTripe is an acquired taste and the stew is rich; older children may enjoy it, but do not force it — serve a small portion with plenty of rice.
  • ElderlyThe long simmer makes the tripe soft and easy to chew; serve it hot and in a deep bowl with rice.
  • Pregnant womenFine when the tripe and meats are cooked through to 74°C (165°F) and the stew is served freshly cooked and hot.
  • Breastfeeding womenA filling, energy- and iron-rich dinner that suits higher energy needs; no special restriction beyond food-safety care.
  • AthletesA strong recovery dinner: about 42.7 g of protein and 38.8 g of carbohydrate per serving help recovery after a hard session.
  • Weight gainUseful for gaining weight — it is energy-dense at about 551 kcal per serving, with plenty of protein in one bowl.
  • Weight lossOne serving is very filling but also about 551 kcal, so take a smaller bowl with extra kale and less farofa.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving has about 38.8 g of carbohydrate, mostly from the beans — count the rice served with it, and ask your clinician about portions.
  • High blood pressureSodium is about 743 mg per serving, mostly from the sausage, smoked pork and salt — skip extra salty meats and ask your clinician about your sodium limit.
  • Kidney diseaseTripe and beans are high in potassium and phosphorus, so this dish needs care with kidney disease — ask your clinician before eating a full serving.
  • GoutTripe and sausage are high in purines, so keep portions small with gout and ask your clinician if you are unsure.
  • Stomach issuesThe long-simmered stew is gentle, but the onion, pepper and fat can trigger discomfort — try a small portion and ask your clinician.
  • Cardiovascular diseaseSaturated fat comes mainly from the sausage and smoked pork, about 24.4 g of total fat per serving — keep portions modest and ask your clinician about portions.
  • Fatty liverThis is an energy-dense, fatty stew at about 551 kcal per serving — a smaller bowl with extra kale is a better fit, and ask your clinician.
  • Food allergiesContains no common allergen in the stew itself, but check the sausage label for gluten and sulphites. If you have a meat allergy, do not eat this version — ask your clinician about safe swaps.
  • Special therapeutic dietsThe dish is gluten-free and dairy-free as written, but not low-sodium, low-fat or low-purine — adapt it to your prescribed diet and ask your clinician or dietitian.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in airtight containers in the fridge; the stew thickens as it cools.
In the fridge
3 days.
In the freezer
2 months, in portions; the beans hold up well.
How to reheat
Reheat gently on the stove, adding a splash of water, until steaming hot throughout, to 74°C (165°F); stir now and then so the beans do not catch.
Freezing recommended
Yes — dobradinha freezes well in portions and tastes even better the next day.
Signs it has spoiled
Sour smell, slimy tripe, mould on the surface, or a sharp off smell from the broth.

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