Authentic Portuguese Tripe: Tricks and Incredible Taste

Learn how to make delicious Portuguese tripe with special tricks for an incredible flavor. Authentic and easy to prepare recipe

Dobradinha: a typical recipe from the north of Portugal with an ingredient that makes the difference.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten Free & Lactose Free, Lactose Free

Preparation: 01:00

Interval: 00:30

TOOLS

1 cutting board(s), 1 pressure cooker, 1 kettle

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the tripe:

– 1 kg of tripe (beef tripe)

– 200 g of smoked Calabrese sausage in pieces (or smoked Portuguese sausage)

– 200 g of bacon cut into pieces

– 2 lemons

– 2 onions, chopped

– 6 cloves of garlic, minced

– 4 bay leaves

– 2 units of pointed peppers, seeded, chopped

– 2 tablespoons of tomato paste ^from

– 1/2 teaspoon cumin (optional) ^THE

– olive oil to taste (or oil)

– Salt to taste

– pepper to taste ^THE

Ingredients to finish

– chopped parsley to taste

PREPARATION:

1. Cumin makes a difference compared to the original Portuguese tripe recipe, but it can be optional, since it is not part of the Brazilian tradition.
2. Start by cleaning and blanching the tripe (see preparation).
3. Set aside the other ingredients and utensils for the recipe.
4. Wash and peel the onion and garlic and chop them.
5. Wash the pepper, remove the seeds and chop it.
6. Cut the sausage and bacon into pieces of about 50 g each.

PREPARATION:

Dobradinha – Clean and blanch (do this step before continuing the pre-preparation):

1. Wash the lemon and cut it in half.
2. Clean the tripe well, removing all the fat and sebum.
3. Rub it with lemon and a little salt, squeezing it to eliminate the juice: this step is important to reduce the strong smell of the tripe.
4. Wash under running water.
5. Place the tripe in the pressure cooker, cover it with cold water and, without covering the lid, heat it over high heat until it boils.
6. Turn off the heat, remove the water, place it on a cutting board and let it cool.
7. Continue pre-preparation (point 3).

Tripe – Cooking:

1. Place a kettle with water on to boil.
2. Cut the tripe into strips (the width of the strips should be as wide as you prefer).
3. Heat the pressure cooker over medium/high heat and drizzle with olive oil.
4. Add the onion and a little salt and sauté, stirring occasionally, until it begins to change color.
5. Add the garlic and bay leaves and continue to sauté for another 2 minutes.
6. Add the tripe, sausage and bacon and sauté until the onion is golden.
7. Season with salt, pepper, cumin (optional) and tomato paste and mix well.
8. Add boiling water – 2 fingers above.
9. Cover the pan, turn the heat up to high and when it starts to whistle, lower the heat to medium and cook for about 15 minutes.

Parsley:

1. While the meat is cooking, wash and dry the parsley.
2. Chop and set aside on absorbent paper.

Tripe:

1. Turn off the heat, release the pressure and open the pan.
2. Remove the sausage and bacon and check the cooking of the tripe.
3. Cover the pan again – add more boiling water if necessary – return to medium heat and cook for another 15 minutes or so, once the pressure has reached its limit, or until the tripe is tender.
4. On a cutting board, cut the sausage into thin slices and the bacon into medium cubes.
5. Once the tripe is cooked, remove the pressure and open the pan.
6. Add the sausage slices and bacon cubes, if necessary add a little more boiling water and mix.
7. Check the seasonings: salt, pepper and cumin (optional).
8. Continue cooking for a few more minutes to blend the flavors.
9. Remove the bay leaf and add the parsley, mix and turn off the heat.

FINALIZATION AND ASSEMBLY:

1. Serve Twice on a serving dish or, if you prefer, distribute on plates.
2. This dish can be accompanied by white rice, farofa, fried potatoes or a good salad.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. b) This ingredient(s) may contain traces of lactose due to cross contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People who suffer from any type of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk-derived products, such as casein, albumin and milk powder. That is why we always recommend reading the labels of this ingredient(s) and others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.