Tripas à moda do Porto

Hello lovely people! Today I want to share with you a fantastic recipe that’s close to my heart – Tripas à moda do Porto. This traditional Portuguese dish is packed full of flavor and history, and it’s a real treat for the taste buds.

For those of you who don’t know, Tripas à moda do Porto is a hearty stew made with tripe, white beans, and a variety of meats and vegetables. It’s a dish that’s been enjoyed in Portugal for centuries, and it’s still popular today.

One of the things I love about this dish is its rich history. It’s said to have originated in the city of Porto during the 15th century when the people of the city donated all their best cuts of meat to help with the Portuguese Discoveries. Left with only the offal, they created this delicious stew that has stood the test of time.

But enough about history – let’s talk about flavor! Tripas à moda do Porto is a real explosion of tastes and textures. The tripe is tender and mild, while the beans add creaminess and substance. The various meats and vegetables all bring their own unique flavors to the party, creating a dish that’s complex and satisfying.

Making Tripas à moda do Porto at home is easier than you might think. It does take a bit of time and effort, but trust me – it’s worth it. And once you’ve got all your ingredients prepped and ready to go, it’s just a matter of letting everything simmer away until it’s cooked to perfection.

So there you have it folks – Tripas à moda do Porto. A delicious and hearty stew that’s perfect for sharing with friends and family. Give it a try and let me know what you think!

Tripas à moda do Porto

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Serves: 4 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 464 calories 14 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ fat chicken
• ½ veal hand
• 1 medium carrot
• 1 pork knuckle
• 1 chorizo sausage
• 1 teaspoon of cumin
• 1 tablespoon of lard
• 1 teaspoon of paprika
• 2 bay leaves
• 7 oz of onion
• 7 oz of fat ham
• 7 oz of salpicão sausage
• 3 cloves of garlic
• 14 oz of soaked butter beans
• 18 oz of veal tripe
• Salt and pepper to taste
• Parsley to taste

Instructions

1. Start by washing the tripe very well and rubbing it with coarse salt and lemon. Then cook it in salted water until tender.
2. Clean the veal hand and cook it separately until tender.
3. In a separate pot, cook the remaining meats until cooked through.
4. Simultaneously cook the beans and, halfway through cooking, add the sliced carrot and half an onion in pieces.
5. While the beans are cooking, debone the veal hand and cut all the meats into bite-sized pieces.
6. Make a light sauté with the remaining chopped onion, garlic and lard. When the onion is golden, add the meats and paprika, mix and let it cook for a little while.
7. Add the cooked beans with the carrot, bay leaves, parsley, salt and pepper to taste. Let it cook over low heat until everything is heated through and the flavors have melded together.
8. Remove the parsley and serve in a tureen or large serving dish, sprinkled with cumin or chopped parsley.

Notes

• Pork knuckle, also known as pork hock or ham hock, is the joint between the pig’s foot and leg. It is a flavorful cut of meat that is often used in stews, soups, and braised dishes. When cooked slowly, the meat becomes tender and the connective tissue breaks down, adding richness to the dish. It is a popular ingredient in many traditional European dishes, including Tripas à moda do Porto.
• Tripe is a type of edible offal that comes from the stomachs of various farm animals, most commonly cows. It has a chewy texture and a mild flavor that can vary depending on how it is prepared. Tripe is used in many traditional dishes around the world, including Tripas à moda do Porto in Portugal. It is often slow-cooked in stews or soups to tenderize the meat and bring out its flavor.
• You can add other ingredients to the Tripas à moda do Porto recipe. Some people like to add additional vegetables such as potatoes or bell peppers. You could also try adding different spices or herbs to suit your taste. It’s all about experimenting and finding what you like!
• You can substitute some of the ingredients in the Tripas à moda do Porto recipe. For example, if you don’t have white wine on hand, you could use chicken or vegetable broth instead. If you don’t have Port wine, you could use red wine or sherry. You could also try using different types of sausage or cured meats in place of the chorizo and ham.