Dish

Dobrada

Dobrada is a stew made with tripe, white beans, onions, garlic, and tomatoes. The tripe is first boiled to remove any impurities and then cooked with the other ingredients for several hours until it is tender and flavorful. The dish is often served with rice or bread and is a popular comfort food in Portugal.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Offal Dish

Origins and history

Dobrada has been a popular dish in Portugal for centuries and is believed to have originated in the northern region of the country. It was traditionally a peasant dish, made with inexpensive ingredients like tripe and beans, but has since become a staple in Portuguese cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains tripe, which is a type of meat. It is also high in protein and iron, but may not be suitable for those with digestive issues or sensitivities to beans.

Variations

There are many variations of Dobrada, with some recipes calling for the addition of chorizo or other types of meat. Some versions also include vegetables like carrots or potatoes.

Presentation and garnishing

Dobrada is typically served in a large bowl with a generous portion of stew and a side of rice or bread. It can be garnished with fresh herbs like parsley or cilantro.

Tips & Tricks

To make the tripe more tender, it can be soaked in milk or vinegar before cooking. Adding a splash of vinegar to the stew can also help to tenderize the meat.