Dobrada Guisada – Traditional Portuguese recipe
Ingredients
- 1 goat’s tripe (stomach about 600 g)
- 1 cup dry beans (white preferably)
- 1 teaspoon cumin or turmeric
- 1/4 cup fresh cow butter
- 100 g bacon
- 250 g country sausage (gluten-free)
- 250 ml meat broth (if you want soup you will need more)
- 3 carrots (about 300 g)
- 3 dry onions (keep separately the two chopped onions)
- 1 cup pilaf rice (about 300 g)
- 1 bay leaf
- 1 tablespoon chopped parsley
- salt and pepper
This portuguese recipe becomes either a delicious nutritious soup or an ideal winter dish for a festive lunch.
The first time we tried this recipe at home was just vanished…
My kids ate it and keep asking for more.
A traditional portuguese recipe which includes a little “treat”.
Tripe can be amazingly delicious for everyone!
Try it!
Method
I assume you can get a gutted and ready for cook tripe from your butcher. In order to make you tripe more “white” you can rub it with lemon and salt (some prefer vinegar and salt) and let it in the fridge overnight. The next day rinse it and is ready for cook.
Starting with the tripe preparation.
Boil in salted water for about 2,5 hours, in low heat.
Let it cool in water.
Remove the tripe from water and chop.
Boil about 1lt of water and add the beans.
Turn off the heat and leave them in the warm water for about 1 hour.
Drain the beans and make sure to keep their water (for our vegetables later).
Chop the sausage, bacon and vegetables.
In a pan, saute the sausage and bacon.
Add the carrots and one onion.
As soon as they are sauteed, add the water (from the boiled beans) and let it boil for about 10 minutes.
Strain the ingredients and keep their broth seperately (we can cook the rice with it later)
In a saucepan melt the butter and saute the tripe and two chopped onions. Add the beans, vegetables, chopped parsel and bay leaf.
Season with salt and pepper.
Add the meat broth and cumin (or turmeric) and let them boil for another 1 hour in medium heat.
Check occasionally if more broth is needed. If you want to make a soup, take care to leave enough broth in the pot. Otherwise let it absorb all its liquids so all the ingredients remain with minimum broth.
In the vegetable broth that was kept, boil the rice and drain it.
Serve along with rice in each dish. (about 100 g rice per person)
Nutritional information per 100 g
Energy / calories: 160.72 kcal
Proteins: 8.08 g
Carbohydrates: 19.00 g
Fat: 5.52 g
