Dobrada (food)

Dobrada is a traditional Portuguese dish, typically a stew made from tripe (cow's stomach lining). While variations exist throughout Portugal and other Lusophone regions, the core ingredient of tripe remains constant.

The preparation of dobrada often involves lengthy simmering to tenderize the tripe and infuse it with the flavors of other ingredients. Common additions include white beans (feijão branco), various types of smoked sausage (such as chouriço or linguiça), vegetables like carrots and potatoes, and a rich tomato-based sauce. Bay leaves, garlic, and paprika are also frequently used as seasoning.

Dobrada is generally considered a hearty and comforting dish, particularly popular during colder months. Its texture and flavor profile can be acquired tastes, but it remains a significant part of Portuguese culinary heritage. Regional variations may incorporate other meats or spices, reflecting local preferences and availability of ingredients. It's often served as a main course with bread for dipping into the flavorful sauce.