Tripas a moda do Porto
Photo: MariaCartas · CC BY-SA 3.0

History

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.

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Common allergens: Gluten

Make it at home

Yield 6Hands-on 45 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 500g cooked beef tripe, cut into strips
  • 400g cooked white beans (or 200g dried, soaked overnight)
  • 200g cooked chicken, shredded
  • 150g chourico, sliced
  • 100g cured ham, diced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 carrots, diced
  • 2 bay leaves
  • 1 tsp paprika
  • 150ml white wine
  • Olive oil, salt, black pepper
  • Cooked white rice, to serve

Method

  1. If using dried beans, soak overnight and boil for 1 hour until tender.
  2. Heat olive oil in a large pot. Soften onion, garlic and carrots for 10 minutes.
  3. Add chourico and ham, fry for 5 minutes until oils render.
  4. Stir in paprika and bay leaves. Pour in white wine and simmer 5 minutes to reduce.
  5. Add tripe, chicken and beans. Cover with water by 2 cm and simmer gently for 2 hours, stirring occasionally.
  6. Season with salt and pepper. Serve over white rice with crusty bread.

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.

Where to eat tripas a moda do porto

Tripas a moda do Porto in Porto

O Buraco ★ 4.3

€€ Portuguese

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 goLong-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.

TipClosed Sunday, no dinner Saturday. Best dishes are gone by 14:00; arrive early.

Directions

O Paparico ★ 4.6

€€€€ Traditional PortugueseAreosa

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.

OrderSlow-roast suckling pig, bottle of Douro red from the cellar.

TipClosed Sunday and Monday. Two services, 19:00 and 21:30; book a fortnight ahead.

Directions

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