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Sep 29, 2009 07:57 AM

JJ's Dobradinha (for Aromatherapy)

JJ's has been getting a lot more crowded at lunch time, so haven't been as much recently. However, I did try the dobradinha again and AT had it once where they made it with red beans. I checked with them and they said only for the feijoada (which is comon for feijoada a transmontana along with white beans), dobradinha is definitely white beans although the broth gets a red tint from the linguica and tomato. So must have been a one time thing.

Dobradinha had nice large pieces of tripe (bucho) still a bit chewy, slices of linguica which had been cooked down, rind-on-bacon, some hot red pepper slices, and the beans. Broth was a bit thinner than I am used to (no potato like some brazilian versions) and it seemed to me that the beans were cooked separately and added without cooking them together much. Snack bar version from what I remember is thicker and it was more subtle (eg less bacon) than Brazilian versions. Missed having nice Brazilian peppers to eat with it.

I also enjoyed their bife a portuguesa much more on a recent visit than in the past. Good beef dripping taste, nice tang (a while back it was reminding me of gravy magic w/o much beef taste). Not quite as good as Terra Nostra which did it very similar, but spicier (the highlight of a mostly so-so recent meal).

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  1. Hey, thanks for the hard investigative work. I'll have to try the dobradinha again one of these days, say late November. It's competing with too many fatty Asian pork dishes. Haven't been in in a while. Is the weekday lunch crowd heavily Brazilian? The weekend one is.

    1 Reply
    1. re: Aromatherapy

      The lunch crowd has been a pretty solid mix and busy on various days of the week, but definitely more Brazilians than before.

      Eating tripe is the kind of hard work I can definitely sign up for. I probably shouldn't speculate too much, but I was pretty certain they threw the beans and broth together at the time the order was placed, so perhaps a new cook just grabbed the wrong container (or can) of beans when you ordered it and nobody fixed it. Plus they didn't know it was "the" Aromatherapy ordering... and since you weren't distracting everyone else in the restaurant taking pictures and pining for extra wine, you were obviously incognito as a chowhound :-) :-) (inside Boston chowhound reference)

    2. Hey Itaunas
      Would you consider dobradinha to be the quintessential tripe dish of Brazil ie Menudo in Mexico? Can you find it all over the country?

      6 Replies
      1. re: kare_raisu

        Its definitely the most known and you can find it all over Brazil, but like a lot of dishes derived from Portuguese cooking I think its considered a specialty of Minas Gerais. That association comes from the colonial era with the gold and diamond rushes in MG which sparked much migration from Portugal (the mining activity in MG actually put Rio on the map, over Salvador). As I hinted above, there are some variations in the Brazilian version which aren't as common with the Portuguese: potatoes, plain with no potatoes or beans, tripas (intestines like Spanish) can be included. The Northeast and North probably have the most dishes which include offal, including "buchada" which is a stomach stuffed with other offal (who would have know about the Scottish influence in Brazil [joke alert] :-), but usually made with goat or lamb. Panelada, buchada in the more southern part of the Northeast might use regular beef tripe. Its also sometimes included in variations on Mao de Vaca/Mocoto de boi which is popular all over Brazil.

        1. re: itaunas

          So tripe eating is a strong sign of a Portuguese originated dish a la Tripa Moda do Porto?

          Do they have a preference of which tripe or is each and all used? Book, honeycomb, towel etc?
          I am not sure if you have heard of Mexican 'Pancita' or "Obispo" but they sound awfully familiar to Buchada. I immediately thought of haggis as well when I first hear of these.

          Have you had buchada in Brazil or seen it offered stateside?

          1. re: kare_raisu

            Earlier this year I dined at a restaurant in Sao Paulo that was run by a family from MG. Besides the general intrigue of seeing a spread of at least a half-dozen bean-based dishes, I did try some dobradinha which contained smooth tripe, though you'd have to be paying attention to notice any tripe at all, as it played a supportive role for sausages and fatback (and beans, of course).

            I would love to find some buchada here in town, itaunas. Do tell, or at least have a party. ;)

            kare_raisu, nice to see you on the east coast. You bring back fond memories of the pancita I had the pleasure of feasting on in your good company:


            1. re: Nab

              For sure Nab! : ^)

              What other kind of food did you have at this Minas restaurant?

              1. re: kare_raisu

                Conditions were such that I did not take notes nor do I have a clear recollection of what all was on the spread (it was a small family-run shop with a buffet of the day's grub), but like I said I do recall there being at least a half-dozen bean-based dishes, and not a feijoada in the mix. But definitely a feijao tropeiro, rice and beans, tutu de feijao, then there was franga com quiabo (chicken & okra), some collards, a couple of meat stews, and the one thing that particularly stood out for me was a dessert that the propietor told us was called "Romeo & Juliet" and was guava jelly sandwiched in between some kind of cheese.

                1. re: Nab

                  That white cheese and guava paste dessert is classic in Latin America. If you ever hit Palacio de los Jugos in Miami they always have that fresh by the register.