The white-bean and tripe stew that gave Porto its tripeiros nickname, slow-cooked with cured meats, carrots and chourico over rice for a heavy Sunday lunch dish.
Where to eat it: 2 restaurants across 1 city.
When Portuguese ships gathered on the Douro in 1415 to sail for Ceuta under Prince Henry the Navigator, Porto sent its best meat with the fleet. The city was left with the offal, including the tripe, which the cooks turned into a bean-and-cured-meat stew. The nickname tripeiros, tripe-eaters, has been Porto's badge of honour for six centuries.
Common allergens: Gluten
Tip from the editors. The tripe should already be cooked before it goes into the stew; raw tripe needs a 4-hour pre-boil with bay leaves. Most Portuguese butchers sell it pre-cooked.
O Buraco is a working-day tasca behind the Bolhao market since the early 1970s, serving veal pie and tripas a moda do Porto to a 12:30 local crowd.
Why locals love it: Long-running working-day tasca behind the Bolhao market, open since the early 1970s with veal pie and tripas a moda do Porto on the menu and a 12:30 local-only lunch crowd.
Tip: Closed Sunday, no dinner Saturday. Best dishes are gone by 14:00; arrive early.
O Paparico in northern Porto runs an evening-only Portuguese kitchen inside a small stone house near the Areosa church, with a long Douro wine list.
Signature: Slow-roast suckling pig, Bacalhau a moda do Paparico
Order: Slow-roast suckling pig, bottle of Douro red from the cellar.
Tip: Closed Sunday and Monday. Two services, 19:00 and 21:30; book a fortnight ahead.
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