Dobradinha
South America — Brazil
Brazil's most important offal dish and one of Latin America's major tripe traditions. Tripe slow-cooked with white beans, sausage, garlic, tomatoes, and bay leaves.
Cuts in this tradition
Cultural context
Especially associated with Minas Gerais and Rio de Janeiro. A staple of traditional bars, working-class restaurants, and home cooking. Portuguese culinary influence visible in the bean-and-tripe combination. Comparable in national importance to Spain's callos and France's tripes à la mode de Caen.
Preparation
Tripe cleaned and boiled until tender. Simmered with white beans, chouriço or linguiça, garlic, onion, tomatoes, bay leaves, and paprika. Long slow cook until beans and tripe are both fully tender.