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Dobrada
Dobrada is a traditional Portuguese recipe for a classic stew of tripe and chickpeas cooked in a parsley and tomato base with hot chorizo (chourico) sausage. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Dobrada.
prep time
30 minutes
cook time
260 minutes
Total Time:
290 minutes
Serves:
6–8
Rating: 
Tags : Beef RecipesVegetable RecipesBean RecipesPortugal Recipes
Dobrada: Classic Portuguese recipe for a stew of tripe and chickpeas cooked in a parsley and tomato base with hot chorizo (chourico) sausage.
Ingredients:
400g chickpeas, soaked over night
1kg tripe (prepared cow's stomach)
1 large onion, chopped
4 garlic cloves, crushed
1 tsp
cumin seeds
1/2 tsp
black peppercorns
1/2 tsp
allspice berries
1
bayleaf
100g
parsley, chopped
400g chopped tomatoes (tinned)
1 hot chorizo sausage (Portuguese chourico would be ideal), sliced
olive oil for frying
salt and freshly-ground black pepper, to taste
Method:
Drain the chickpeas, place in a pan and cover with plenty of lightly-salted water. Bring to a simmer and cook for about 100 minutes, or until tender. Drain and set aside.
Wash the tripe thoroughly and cut into bite-sized pieces. (If using raw tripe you will need to remove the fat, soak in salted water then cook in several changes of salted water for about 2 hours before use. I am assuming that you will be purchasing prepared tripe from the butcher.). Place the tripe in a separate pan, cover with salted water then add the cumin seeds, black peppercorns and allspice. Bring to a simmer and cook for 90 minutes. Drain the tripe (reserve 500ml of the cooking liquid) and set aside.
Add a little olive oil to a heat-proof casserole and use to fry the garlic and onion for about 5 minutes, or until tender. Stir in the chorizo sausage and tripe and fry for a further 2 minutes before adding the chickpeas, bayleaf, parsley and chopped tomatoes.
Bring to a gentle simmer, cover and cook slowly for a further 60 minutes, adding a little of the tripe cooking liquid if the sauce becomes to thick (by the end it should look like a meat stew). When done, adjust the seasonings to taste and serve accompanied by green vegetables.
