Dobrada (in Portugal they call this dish that) or dobradinha (here in Brazil) is the culinary name given to animal belly, especially ox, cooked in small pieces with a wide variety of condiments and side dishes.

It is a traditional dish of the cuisine of the north of Portugal and of several regions of Brazil, having been the subject of a famous poem by writer Fernando Pessoa, "Dobrada à moda do Porto".

In the city of Porto and in the surrounding region, the doudada is known as tripas, being the best known dish called tripas à moda do Porto. The Gentile Tripeiro, which designates an inhabitant of the city of Porto, is precisely derived from this ancestral dish.

In Brazil, it fell into popular taste and is still celebrated by many today, mainly in "bars" - nice bars spread throughout the country. Especially enjoyed with beer or caipirinha!

Rabada

Rabada is a very popular dish in Brazil and consists of a stew of oxtail, which greens and vegetables are added, such as tomatoes, onions and peppers, along with fresh and dry spices.

Typical of European cuisine, one can mention the oxtail soup from England and the oxtail soup in Portugal.

In Brazil, oxtail is traditionally accompanied by rice, polenta, angu or potatoes cooked with watercress. Here at Orla's Cabana we have these delicacies on the menu, with a lot of demand! Try it!