Dobrada com Feijão Branco

Traditional Portuguese Tripe and White Bean Stew

Dobrada com Feijão Branco is a traditional Portuguese tripe and white bean stew made with chouriço, tomatoes, and white wine. Learn how to properly clean tripe and make this comforting Portuguese classic at home.

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Introduction

Dobrada com Feijão Branco is one of those dishes you’d typically see simmering in a Portuguese home. It’s hearty, rich, and deeply traditional. Made with tender tripe, smoky chouriço, white beans, and a tomato and white wine base, this dish represents real Portuguese comfort cooking.

While some people are intimidated by tripe, when it’s properly cleaned and cooked, it becomes incredibly tender and absorbs all the beautiful flavours of the sauce. This is the kind of meal that reminds you of Sunday lunches, big family tables, and recipes passed down through generations.

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About This Recipe

This version stays true to traditional Portuguese flavours while keeping the process simple and approachable.

I cleaned my tripe by soaking it overnight in water with lemon, lime, and fresh parsley. The next day, I scrubbed it thoroughly with the lemon and lime, rinsed it well, and repeated the process before cooking. Because it was well cleaned and fresh, blanching was not necessary.

I cooked mine in the pressure cooker for tenderness, but if your tripe is already well cleaned and fresh, you can simmer it traditionally as well.

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Ingredients

    •    1 kg cleaned beef tripe
    •    1 onion, chopped
    •    3 garlic cloves, minced
    •    1 bay leaf
    •    Olive oil, as needed
    •    ½ cup white wine
    •    Salt, to taste
    •    Pepper, to taste
    •    1 chili pepper (malagueta)
    •    1 small can peeled tomatoes, chopped
    •    2 tablespoons tomato paste
    •    2 carrots, sliced into rounds
    •    1 chouriço, sliced
    •    2 jars cooked white beans, drained and rinsed
    •    Fresh parsley

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How to Properly Clean Tripe

Cleaning tripe is the most important step.
    1.    Soak the tripe overnight in a large bowl of water with the juice of lemon and lime and a handful of fresh parsley.
    2.    The next day, scrub the tripe thoroughly using the lemon and lime halves directly on the surface.
    3.    Rinse completely under cold water.
    4.    Repeat the rinsing process until the tripe smells clean and fresh.

If your tripe smells strong after cleaning, you can blanch it by boiling it in water for 5 to 10 minutes and draining before cooking. In my case, after the overnight citrus soak and scrubbing, blanching was not necessary.

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Instructions

Step 1: Cook the Tripe

Place the cleaned tripe (in large pieces) into a pressure cooker.
Cover fully with fresh water and add a bay leaf and a small pinch of salt.

Cook under high pressure for 25 to 30 minutes.
Allow natural pressure release for 10 to 15 minutes.

Remove the tripe, let it cool slightly, then cut into strips or bite sized pieces. Set aside.

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Step 2: Build the Flavour Base

In a large pot, heat olive oil over medium heat.
Add onion, garlic, and bay leaf. Sauté until the onion softens and lightly browns.

Add chopped peeled tomatoes and tomato paste. Let cook down until slightly thickened.

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Step 3: Build the Stew

Add a splash of white wine and allow it to reduce slightly.

Add:
    •    Cooked tripe
    •    Sliced chouriço
    •    Carrots

Cook over medium heat, adding a little water if needed to maintain a stew consistency.

Season with salt, pepper, and malagueta.

Simmer for about 20 to 30 minutes to allow flavours to combine.

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Step 4: Add the Beans

Drain and rinse the white beans.

Add them to the pot and allow everything to simmer together for another 15 to 20 minutes.

Adjust seasoning if needed and finish with fresh parsley.

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How to Serve

Serve hot with:
    •    Fluffy Portuguese white rice
    •    A drizzle of olive oil
    •    Crusty bread

This dish tastes even better the next day.

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Tips and Variations

    •    If you prefer milder heat, omit the malagueta.
    •    Some regions add cumin for depth.
    •    You can simmer the tripe traditionally instead of pressure cooking, but it will take 1.5 to 2 hours until tender.
    •    Always cook tripe in larger pieces first, then cut after cooking for better texture.

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Make Ahead and Storage

Refrigerate up to 3 days in an airtight container.
Flavours deepen overnight.
Freezes well for up to 2 months.

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Frequently Asked Questions

Does tripe taste strong?
When properly cleaned, it is mild and absorbs the flavour of the sauce.

Do I have to blanch it?
Not if it has been thoroughly cleaned and soaked in citrus overnight and smells fresh.

Can I skip the pressure cooker?
Yes. Simmer covered for 1.5 to 2 hours until tender.

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Related Recipes

    •    Portuguese Entrecosto no Forno
    •    Bacalhau à Brás
    •    Feijoada Portuguesa

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If you grew up eating dishes like this, you know this is more than just food. It’s tradition, patience, and family around the table.

Leave a comment below and tell me if you grew up loving Dobrada or if this is your first time trying it 🤍🇵🇹