Porto's tripe stew, cooked with white beans, carrots and rice, with sausage in some versions, and the dish behind the nickname tripeiros for its people.

By tradition, in 1415 the ships built at the Lordelo do Ouro shipyard in Porto were secretly meant for Ceuta, and Prince Henry the Navigator arrived unexpectedly to check on the work. The story says the townspeople gave the sailors their best meat and kept the offal, cooking a poor dish of tripe and dark bread, and earned the nickname tripeiros, the tripe-eaters. Today's tripas à moda do Porto is a stew of tripe with white beans, carrots and rice.

Where to eat Tripas a moda do Porto in Porto

3 editor picks for Tripas a moda do Porto in Porto, ranked by editorial score. All Porto signature dishes · Tripas a moda do Porto across every city.

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Make it at home

Serves 64 hrIntermediate

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.

Editor tip. 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.

Common allergens: Gluten.