Recipe - Dobradinha

One half kg White beans; dried (lima
beans)
One half kg Tripe; cut or sliced up (use the flat
white stomach lining type
tripe this time; rather
than the intestines called
for in the Sarapatel
recipe)
1 Chourico sausage; chopped
coarsely
200 g Bacon; fatty, chopped
coarsely (toucinho)
200 g Salted (or smoked) pork
(eg.ribs); soaked (if
salted) and chopped (or
"Carne de Charque" if
available)
200 g Salted beef; chopped ("Carne
de Sol"; if available)
4 Cloves garlic
1 teaspoon Black peppercorns
1 Onion; cut or sliced up
Cuentro (coriander leaves)
4 (up to)
5 Spring Spring onions;
chopped
Mint
2 Tomatoes; chopped
1 Green (bell) pepper; chopped
Black pepper; ground
Bay leaves
Vinegar
Olive oil
Saffron; or colouring

From: moorej@brolga.atea.mat.army.defence.gov.au (John Moore)

Date: Mon, 15 Jul 1996 14:38:20 +0930
Soak salted meat in water for several hours (or simmer for a few minutes).
Cook the beans in sufficient water. Crush the peppercorns, garlic and
onion together, add the herbs, tomatoes, green pepper, spring onions,
vinegar, colouring and mix together well (NOTE: This mixture is called a
"tempero" and is commonly used in Brazilian cooking, often with tomato
paste as well). Add to the chopped meat together with a little oil, bay
leaves, ground pepper and tripe, in a large saucepan. Cover and cook ten
minutes in only the oil and the water left on the meat (I can smell it
already). Then combine with the beans and bean water. Add water to cover
if necessary. Cook in a pressure cooker 30 min., or until cooked using any
alternative method.

Eat with "Fresh Malagueta Sauce" (see recipe).

CHILEHEADS DIGEST V3 #044

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