Tripas à Moda do Porto

🧂 Ingredients

• 800 g Beef tripe (honeycomb or book tripe recommended)
• 300 g Dried white beans (such as cannellini or great northern)
• 100 g Smoked chouriço sausage
• 100 g Presunto (Portuguese dry-cured ham)
• 2 Carrots
• 1 Onion
• 4 Garlic cloves
• 2 Bay leaves
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• to taste Salt
• to taste Black pepper
• as needed Water or beef broth
• 2 tbsp Olive oil

👨‍🍳 Instructions

1. 1

   Prepare the tripe: Rinse the cleaned tripe thoroughly under cold running water. Place the tripe in a large pot, cover with cold water, and bring to a rolling boil. Boil vigorously for 15-20 minutes to remove any impurities. Drain and rinse the tripe again. This blanching step is crucial for a clean flavor.

   ⏱️ 30 minutes
2. 2

   Soak the beans: Ensure the white beans have been soaked overnight in plenty of cold water. Drain and rinse them before adding to the pot.

   ⏱️ Overnight (8 hours)
3. 3

   Start the stew base: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 10 minutes
4. 4

   Combine ingredients: Add the blanched tripe, soaked and drained white beans, chopped carrots, sliced chouriço, and diced presunto to the pot. Add the bay leaves, ground cumin, and smoked paprika. Stir to combine.

   ⏱️ 5 minutes
5. 5

   Simmer the stew: Pour in enough cold water or beef broth to generously cover all the ingredients by at least 2 inches. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.

   ⏱️ 4 hours
6. 6

   Cook until tender: Allow the stew to simmer for at least 4 hours, or until the tripe is exceptionally tender and the beans are soft and creamy. Stir occasionally, checking the liquid level and adding more water or broth if necessary to keep everything submerged. The stew should thicken naturally.

   ⏱️ 4 hours
7. 7

   Season and finish: Once the tripe and beans are tender, remove the bay leaves. Taste the stew and season generously with salt and freshly ground black pepper. The chouriço and presunto will add saltiness, so season carefully. If the stew is too thin, you can uncover it and simmer for the last 30 minutes to reduce the liquid.

   ⏱️ 15 minutes
8. 8

   Serve: Ladle the hot Tripas à Moda do Porto into deep bowls. This dish is traditionally served with plain white rice on the side to soak up the rich broth. Garnish with fresh parsley if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The 'tripeiros' are the people of Porto, a nickname derived from this beloved dish.
• ✓Slow and low cooking is essential for achieving the characteristic tender texture of the tripe.
• ✓This dish has a rich history, often associated with the Portuguese Age of Discovery.
• ✓For an even richer flavor, consider adding a piece of pork ear or foot during the simmering process.
• ✓Ensure your tripe is thoroughly cleaned and blanched to avoid any off-flavors.

🔄 Variations

• Add other cured or fresh pork meats like pig's ear, pig's foot, or pork belly for a more complex flavor.
• Incorporate a touch of tomato paste or chopped tomatoes for a slightly different flavor profile.
• Serve with crusty bread instead of rice for a different textural experience.

🥗 Nutrition

Per serving