Dobrada à Moda do Porto

Name: Dobrada à Moda do Porto
Cuisine: Portugal
Ingredients: 1 kg Beef tripe (pre-cleaned and blanched); 400 g White beans (soaked overnight); 200 g Chouriço sausage; 3 medium Carrots; 2 large Onions; 400 g Tomatoes (peeled and chopped); 60 ml Olive oil; 2 bay leaves + 1 tsp paprika Bay leaves and paprika

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalregionalstewslowCookedcomfortFoodfamilyStyle

Nutrition (per serving)

550Calories

40 gProtein

45 gCarbs

22 gFat

8 gSugar

1600 mgSalt

Ingredients

1 kg Beef tripe (pre-cleaned and blanched)
400 g White beans (soaked overnight)
200 g Chouriço sausage
3 medium Carrots
2 large Onions
400 g Tomatoes (peeled and chopped)
60 ml Olive oil
2 bay leaves + 1 tsp paprika Bay leaves and paprika

Method

If not pre-cooked, place the cleaned tripe in a pot, cover with water, add a bay leaf and boil for 1.5-2 hours until tender (or use pressure cooker 35-45 minutes). Drain, cut into strips, and reserve the cooking liquid. Cook the soaked white beans separately until tender (about 1 hour), reserving some cooking water.
In a large heavy pot heat olive oil, sauté chopped onions until golden. Add sliced carrots, chopped tomatoes, paprika, and bay leaves. Cook 5-7 minutes until tomatoes break down into a sauce. Add the cooked tripe strips, sliced chouriço, and cooked beans. Pour in enough reserved bean/tripe cooking liquid to cover ingredients by about 2 cm.
Bring to a gentle boil, then reduce to low simmer. Cover and cook 1-1.5 hours, stirring occasionally, until flavors meld and sauce thickens. Taste and adjust seasoning (usually very little extra salt needed). Serve hot with boiled white rice or crusty bread to soak up the rich tomato-based sauce.