Dobrada Tripe Stew Recipes

DOBRADA - PORTUGUESE TRIPE AND BEAN STEW

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)

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.

SPANISH TRIPE STEW WITH CHICK PEAS, CHORIZO AND PAPRIKA

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

MONDONGO: PUERTO RICAN TRIPE STEW

Steps:

• Wash tripe tripe and calf's feet thoroughly under running water.
• drain and dry.
• Reserve calf's feet.
• Rub tripe with limes and place in a pot.
• Squeeze the rest of juice from limes over tripe.
• Add water to cover tripe by 2 inches and bring rapidly to a boil.
• Reduce heat to moderate and boil, uncovered, for 10 minutes.
• Drain and rinse well in cold running water.
• Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
• Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
• Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
• Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
• Taste and adjust seasoning.
• Boil, uncovered, over moderate heat, until thickened to taste.