Tripas à Moda do Porto — Porto-Style Tripe & Bean Stew

The signature dish of Porto: slow-cooked tripe with white beans, chouriço, carrots and ham.

TIME BREAKDOWN
Prep: 30 min
Cook: 3h 15m
Total: 3 hours 45 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Hard

Ingredients

  • 1kg prepared (blanched) beef tripe, from a specialist butcher
  • 250g dried haricot beans, soaked overnight and drained
  • 2 tbsp olive oil
  • 200g Portuguese chouriço, sliced
  • 150g smoked bacon or ham hock meat, diced
  • 2 large onions, chopped
  • 4 cloves garlic, crushed
  • 3 carrots, sliced
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1.5 litres water
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Chopped fresh parsley and cooked rice, to serve

Method

  1. Rinse the tripe, then boil in water for 10 minutes. Drain, rinse and cut into 3cm pieces.

  2. Heat the oil in a large casserole and cook the chouriço and bacon for 5 minutes. Add the onions, garlic and carrots and cook for 8 minutes.

  3. Add the tripe, bay leaves, cumin, paprika and water, bring to the boil, then cover and simmer for 1 hour 30 minutes.

  4. Add the soaked beans and cook for a further 1 hour 15 minutes until the beans and tripe are very tender, adding hot water if needed.

  5. Stir in the lemon juice, season well and scatter with parsley. Serve with rice.