Portuguesesofritobreadabm 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!