Esporão & A Comida Portuguesa a Gostar Dela Própria

Episode 17: Tripas à Moda do Porto (Tripe Oporto Style)

Episode 17: Tripas à Moda do Porto (Tripe Oporto Style)

We went to Porto to know two of the most traditional restaurants of the city. With Dona Piedade, from Adega Rio Douro, and chef Inês Dinis, from restaurant Casa Inês, we found out more about the history of the region’s gastronomy and learned to cook one of the most emblemathic dishes of the city, ‘Tripas à Moda do Porto’ (Tripe Oporto Style).

Ingredients

  • 1 ‘salpicão’ smoked sausage
  • 1 chourizo meat sausage
  • 2 kg white beans
  • 2 kg previously boiled tripe
  • 2 previously boiled veal hands
  • 2 medium onions, roughly chopped
  • 500 gr carrots, sliced into thin rounds
  • 1 kg pork meat (ear and rib, salted)

  • Paprika

  • Cumin
  • Chili pepper
  • Salt
  • 5 tablespoons of olive oil

Preparation

Wash the white beans and soak overnight.

Boil in water and, when it starts to boil, add the onions, the olive oil and the carrots. Cook for about 30 minutes, and add only the pork meat, not the
sausages.

Cook for another 30 minutes and add the tripe and veal hands. Add the cumin, chili peppers and paprika. When it’s nearly finished, add the sausages.

Always cook in low heat. In the end, add the salt and rectify seasoning.

Enjoy.

CHEF INÊS DINIS
LOCAL PORTO
REGION PORTO
Recipe inspired in the teachings of Dona Piedade

Olive Oil: DOP Norte Alentejano

Wine: Monte Velho Red 2015