Tripas à Moda do Porto is a traditional dish from the Portuguese city of Porto. It’s a hearty, savory dish with deep roots in Portugal’s history. The main ingredient, tripe (the internal organs of cattle), may seem unusual at first glance, but this dish is an important part of Portuguese culinary culture and represents the country’s simple yet flavorful cuisine. The flavor is rich and spicy, combining various ingredients such as beans, meat, and spices cooked together in a stew.
According to legend, Tripas à Moda do Porto originated during the Age of Discovery in the 15th century, when the inhabitants of Porto gave the Portuguese explorer Henry the Navigator meat supplies for his fleet, contenting themselves with only tripe. Since then, this dish has become a symbol of the city and its inhabitants, who are also nicknamed “tripeiros”—meaning “tripe eaters.”
Ingredients for Tripas à Moda do Porto
Before you start cooking, it’s important to gather the right ingredients. Tripas à Moda do Porto can be easily adapted to your taste, but the original recipe calls for the following ingredients:
- 500 g beef tripe (preferably pre-cooked)
- 200 g white beans (dried or canned)
- 200 g pork (e.g. neck or shoulder)
- 150 g Chouriço (Portuguese paprika sausage)
- 100 g black pudding (morcela)
- 100 g smoked bacon
- 1 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 2 carrots (sliced)
- 2 bay leaves
- 1 teaspoon paprika powder (pimentón)
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley for garnishing
Tripas à Moda do Porto is a traditional dish from the Portuguese city of Porto. It’s a hearty, savory dish with deep roots in Portugal’s history. The main ingredient, tripe (the internal organs of cattle), may seem unusual at first glance, but this dish is an important part of Portuguese culinary culture and represents the country’s simple yet flavorful cuisine. The flavor is rich and spicy, combining various ingredients such as beans, meat, and spices cooked together in a stew.
According to legend, Tripas à Moda do Porto originated during the Age of Discovery in the 15th century, when the inhabitants of Porto gave the Portuguese explorer Henry the Navigator meat supplies for his fleet, contenting themselves with only tripe. Since then, this dish has become a symbol of the city and its inhabitants, who are also nicknamed “tripeiros”—meaning “tripe eaters.”
Ingredients for Tripas à Moda do Porto
Before you start cooking, it’s important to gather the right ingredients. Tripas à Moda do Porto can be easily adapted to your taste, but the original recipe calls for the following ingredients:
- 500 g beef tripe (preferably pre-cooked)
- 200 g white beans (dried or canned)
- 200 g pork (e.g. neck or shoulder)
- 150 g Chouriço (Portuguese paprika sausage)
- 100 g black pudding (morcela)
- 100 g smoked bacon
- 1 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 2 carrots (sliced)
- 2 bay leaves
- 1 teaspoon paprika powder (pimentón)
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley for garnishing
