Tripe is not a gaúcho skewer item. The Brazilian tripe dish is dobradinha: honeycomb tripe simmered with beans, sausage, and tomato. It is a Saturday or Sunday pot. Buchada de bode is a northeastern stuffed goat stomach, also a pot, not a grate. If you want offal on the fire, cook chicken hearts (coração) or chicken gizzards (moela).
At a glance
- About 8 bowls
- Honeycomb tripe, white beans, linguiça calabresa, bacon, tomato
- First boil 20 to 30 minutes, then simmer 45 to 90 minutes
- Stew, not soup. It does not go on the coals.
Linguiça calabresa is a smoked cooked-dish sausage, not grill linguiça toscana. If the Brazilian shop is empty, smoked Portuguese linguiça or a mild smoked sausage works in this pot. Kielbasa is happier in a stew than on this grate.
Ingredients (about 8 bowls)
- 2 1/4 lb (1 kg) honeycomb tripe, cleaned, cut in strips
- 10 oz (280 g) dried white beans, soaked overnight, or 2 cans drained
- 7 oz (200 g) smoked sausage (linguiça calabresa), sliced. This is a cooked-dish use of calabresa, not the grill sausage
- 3 oz (80 g) bacon, diced
- 1 onion, 3 cloves garlic, 2 ripe tomatoes
- 1 tablespoon (15 g) fine salt, plus more to taste
- 2 tablespoons oil or the rendered bacon fat
- 2 bay leaves
Method
- Boil the tripe in unsalted water 20 to 30 minutes, drain, and rinse. That first boil is for smell and grit, not the finished pot.
- In a clean pot, render the bacon. Cook the onion and garlic. Add the tomato.
- Add the tripe, beans, sausage, bay, salt, and water to cover.
- Simmer until the tripe is tender and the beans are done, 45 to 90 minutes depending on the tripe.
How you know it is done
The tripe is tender, the beans are cooked, and the pot is a stew, not a soup. Taste for salt at the end. The first boil already took some of the smell off. If it still smells harsh, simmer a little longer with the lid cracked.
When it goes on the table
Serve with white rice and toasted cassava flour (farofa). Farofa is dry cassava flour (farinha de mandioca) toasted in butter. Buy the flour at a Brazilian market, not tapioca starch. It can sit on the table the same day as a churrasco. It does not go on the coals.
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