Tripas à Moda do Porto (Porto-Style Tripe)

Porto-Style Tripe (Tripas à Moda do Porto) is a traditional Portuguese dish that is hearty, flavorful, and perfect for a comforting meal. This recipe is a classic from the city of Porto and is a must-try for anyone looking to experience authentic Portuguese cuisine.

Tripas à Moda do Porto (Porto-Style Tripe)

Ingredients

  • 1 kg of tripe, cleaned and cut into small pieces
  • 500g of smoked sausage, sliced
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 2 bay leaves
  • 1 teaspoon of paprika
  • 1 teaspoon of ground cumin
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1 liter of beef or chicken broth
  • 1 can (400g) of white beans, drained and rinsed
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and bay leaves, and sauté until the onions are soft and translucent.
  2. Add the tripe to the pot and cook for about 10 minutes, stirring occasionally.
  3. Stir in the smoked sausage, paprika, cumin, salt, and pepper. Cook for another 5 minutes.
  4. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the tripe is tender.
  5. Stir in the white beans and simmer for an additional 10 minutes.
  6. Remove the bay leaves and adjust the seasoning if necessary.
  7. Serve the Porto-Style Tripe hot, garnished with fresh parsley.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Knife Cutting board Wooden spoon Measuring spoons

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Porto-Style Tripe with crusty bread and a glass of red wine for a complete Portuguese dining experience.

Tips & tricks

Tips: If you're not a fan of tripe, you can substitute it with beef or pork cubes for a different variation of the dish.

Cost

$20