Dobradinha

Photo: flickr user snowpea&bokchoi

Ingredients

kg White beans, dried (lima beans)

kg Tripe, sliced (use the flat white stomach lining type

1 Chourico sausage, chopped coarsely

200 grams Bacon, fatty, chopped coarsely (toucinho)

200 grams Salted (or smoked) pork (eg.ribs), soaked (if 200 grams Salted beef, chopped ("Carne de Sol", if available)

4 Cloves garlic

1 teaspoon Black peppercorns

1 Onion, sliced

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

Preparation

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 "" (see recipe).