Dobradinha com Feijão Branco Brazil
Slow-braised honeycomb tripe with white beans, chorizo, and smoky paprika — a traditional Sunday comfort dish from the south of Brazil with deep Portuguese roots.
📅December 15, 2025
20mPrep
120mCook
4Servings
⭐ 4.5Rating
🥗Nutrition Facts (per serving)
Protein 35%Fat 35%Carbs 30%
380kcalCalories
34gProtein
15gFat
30gCarbs
9gFiber
Ingredients
👥4
- 1⅓ lbhoneycomb tripe pre-cooked
- 14⅛ ozcanned white beans (haricot) drained
- 5⅓ ozPortuguese chorizo sliced
- 7⅛ ozonion diced
- 4 wholegarlic cloves
- 10⅝ ozcrushed tomatoes
- 8 gsweet paprika
- 2 wholebay leaves
- 2½ cupbeef stock
- 2 tbspolive oil
Instructions
- Rinse tripe and cut into 4 cm pieces.
- Sauté onion and garlic in olive oil until soft; add chorizo and cook 3 minutes.
- Stir in paprika and crushed tomatoes; cook 5 minutes.
- Add tripe, stock, and bay leaves; bring to a boil.
- Reduce heat, cover, and simmer 90 minutes until tripe is tender.
- Stir in white beans; heat through for 10 minutes. Remove bay leaves and serve with white rice.
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