Dobradinha

Shopping list

• 500 g honeycomb tripe — cleaned and cut into 3 cm pieces

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• 200 g butter beans — dried, soaked overnight

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 400 g tomatoes — tinned, chopped

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• 2 tbsp tomato purée

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• 1 tsp paprika

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• 2 piece bay leaves

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• 2 tbsp vegetable oil

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• 1.2 l water

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Place the tripe pieces in a large pot, cover with cold water, bring to the boil and simmer for 10 minutes. Drain and rinse thoroughly under cold running water.

2. 2

   Heat the vegetable oil in a heavy-based pot over medium heat. Add the chopped onion and sauté for 5– 6 minutes until soft and translucent.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the blanched tripe, drained soaked butter beans, tinned tomatoes, tomato purée, paprika, bay leaves, salt, black pepper and water. Stir well.

5. 5

   Bring to the boil, then reduce heat to low. Cover and simmer gently for 1 hour 45 minutes to 2 hours, stirring occasionally, until the tripe is tender and the beans are cooked through. Add extra water if needed.

6. 6

   Taste and adjust seasoning. Remove bay leaves before serving.

7. 7

   Serve hot in deep bowls, accompanied by steamed rice or crusty bread.