Dobrada – Portuguese Tripe and Bean Stew

September 28, 2025 by Camila

👨‍🍳 Method 

1. Prepare the tripe: Boil the tripe in salted water 2–3 times to clean and tenderize it. Drain and set aside.
2. Sauté the base: In a large pot, heat olive oil and sauté onions, garlic, carrots, and bay leaves until soft.
3. Add meats: Stir in chouriço and presunto. Cook for a few minutes to release their flavors.
4. Build the stew: Add the tripe, paprika, and tomatoes (if using). Cover with water or broth and simmer for 1–2 hours until the tripe is tender.
5. Add beans: Stir in the white beans and cook for another 20–30 minutes until everything is well combined and flavorful.
6. Serve: Ladle into bowls and serve with crusty bread or rice. Garnish with fresh parsley if desired.

📝 Notes:

• Dobrada is especially popular in Porto, where it’s tied to local history and resilience.
• The dish is hearty and comforting—perfect for cold days or family gatherings.
• The tripe adds a unique texture, while the beans and cured meats create a smoky, savory depth.