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Mozambican Tripe Dish: Dobrada

Mozambican Tripe Dish: Dobrada

Tripe-based dishes are commonly referred to as "Dobrada" in Portuguese. Tripe is the digestible interior of the stomachs of different farm animals, most frequently beef. Many regional dishes around the world, particularly those from Portugal and former Portuguese colonies like Mozambique, frequently contain it as an ingredient.

The dish underwent a remarkable journey as it was transported from Portugal to Mozambique during the colonial era, fusing the tastes of both cultures to provide a distinctive gastronomic experience.

The culinary landscape of Mozambique is influenced by its colonial past, and Dobrada is evidence of this blending of cultures. The Portuguese brought the meal to Mozambique during their colonial era, and it was easily adapted to local tastes while preserving its essential elements. Tripe, a cheap and filling ingredient, became a mainstay and was transformed into a dish that embodies Mozambique.

Preparation Time

1 hour 50 minutes


500g beef tripe (cleaned and cut into small pieces)

2 tablespoons vegetable oil

1 large onion (chopped)

2 cloves of garlic (minced)

2 tomatoes (chopped)

1 red bell pepper (chopped)

1 green bell pepper (chopped)

2 bay leaves

1 cup beef broth

1 cup white wine

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground turmeric

Salt and pepper to taste

Fresh parsley (chopped)


  • Rinse the tripe thoroughly under cold running water.
  • In a large pot, boil the tripe in salted water for about 20 minutes until it becomes tender. Drain and set aside.
  • Heat vegetable oil in a large pot over medium heat.
  • Add onions and garlic. Sauté until they become translucent.
  • Add tomatoes and bell peppers to the pot. Cook until the vegetables are softened.
  • Stir in ground cumin, paprika, ground coriander, and ground turmeric. Cook for a couple of minutes to release the flavors.
  • Add the boiled tripe to the pot. Mix well with the vegetables and spices.
  • Season with salt and pepper according to your taste.
  • Pour in beef broth and white wine. Add bay leaves for extra flavor.
  • Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours.
  • Once cooked, discard the bay leaves, garnish and serve.