Portuguese
Tripas à moda do Porto
A hearty Porto stew of tender beef tripe, white beans, cured sausages and carrots, gently thickened in a cumin-scented broth. Serve it the traditional way with plain white rice to catch the rich sauce.
Watch it madeCozinhamor · 13:51
Ingredients
- dried white beans150g
- beef tripe, well cleaned500g
- coarse salt2 tbsp
- lemon1/2
- white wine vinegar2 tbsp
- pig's trotter, split1/2
- veal shank or beef shin200g
- chouriço de carne80g
- morcela60g
- smoked bacon or presunto end50g
- onions2 small
- garlic cloves3
- bay leaves2
- cloves2
- carrot, sliced1 medium
- olive oil2 tbsp
- dry white wine60ml
- sweet paprika1 tsp
- ground cumin1 tsp
- saltto taste
- black pepperto taste
- cooked white rice1 cup, to serve
- fresh parsley, chopped1 tbsp
Method
- Soak the dried white beans overnight in plenty of cold water, then drain them.
- Rub the tripe thoroughly with coarse salt and the cut lemon, rinse well, then soak it for 15 minutes in cold water with the vinegar and rinse again.
- Put the tripe in a pot, cover with fresh water, bring to a boil for 5 minutes, then drain and rinse.
- Return the tripe to the pot with 1 onion studded with the cloves, 1 bay leaf, and enough water to cover; simmer gently for 1 hour 30 minutes, or until nearly tender.
- In a second pot, cover the soaked beans with fresh water and add the pig's trotter, veal shank, bacon, and chouriço; simmer for about 1 hour, skimming as needed.
- Add the morcela to the bean pot for the last 15 minutes only, then remove all the meats and sausages and reserve the bean cooking liquor.
- Cut the cooked tripe into strips, slice the chouriço and morcela, shred or cube the veal, and pick the meat from the pig's trotter.
- Finely chop the remaining onion and garlic, then soften them in the olive oil in a wide heavy pot.
- Stir in the paprika, the remaining bay leaf, and the white wine, and cook for 2 minutes to reduce slightly.
- Add the tripe, beans, carrot, prepared meats, and enough bean cooking liquor to make a generous stew; simmer gently for 30 to 40 minutes until the sauce is thick and the beans are tender.
- Season with salt, black pepper, and ground cumin, then simmer for 5 more minutes so the cumin perfumes the sauce without becoming bitter.
- Rest the stew off the heat for 10 minutes, sprinkle with parsley, and serve hot with plain white rice.
Common questions
Can I substitute the tripe or offal in Tripas à moda do Porto if I can’t find all the traditional meats?
Yes, but flavor changes. If tripe is unavailable, use beef brisket or shank for body. Replace pig’s trotter with extra shank, and swap morcela for a good blood sausage or omit it if needed.
How long should I plan for the tripe, beans, and meats to cook without overcooking anything?
Plan on about 3 to 3.5 hours total, plus overnight bean soaking. The tripe needs about 1.5 hours, while the beans and meats usually need around 1 hour; add morcela only for the last 15 minutes.
What are the most common mistakes when making Tripas à moda do Porto?
The biggest mistakes are under-cleaning the tripe, boiling it hard instead of simmering, and overcooking the morcela until it splits. Also avoid salting too early; the cured meats already bring plenty of salt.
How should I store leftovers, and does this dish reheat well?
It keeps well and often tastes better the next day. Cool quickly, refrigerate in a covered container for up to 3 days, or freeze for 2 months. Reheat gently with a little reserved broth to prevent drying.
What is the best way to serve Tripas à moda do Porto?
Serve it hot in deep bowls, with plenty of the bean-and-broth mixture, sliced meats on top, and crusty bread on the side. Many cooks also add plain rice or a sharp green salad to balance the richness.