Prepare the tripe: Rinse the tripe thoroughly under running water and cut into small strips if necessary. If the tripe isn’t already precooked, precook it in boiling salted water for about 30 minutes until tender. Then drain and set aside.
Cook the beans: If using dried beans, soak them overnight. The next day, boil the beans in fresh water for about 45 minutes until tender. Skip this step for canned beans.
Brown the meat: Dice the pork, chouriço, black pudding, and bacon. Heat a little olive oil in a large pot and sauté the onion and garlic until translucent. Then add the pork and bacon and cook for about 5 minutes until lightly browned.
Add spices and tripe: Add the carrot slices, bay leaves, paprika, salt, and pepper and stir well. Add the precooked tripe and mix well.
Cook the stew: Add the chouriço and black pudding and fill the pot with water until all ingredients are covered. Simmer over medium heat for about 30 minutes to allow the flavors to blend.
Add beans: After 30 minutes, add the cooked beans to the stew and simmer for another 10 minutes to allow all the flavors to blend together.
Serving: Season the stew to taste and adjust seasoning if desired. Garnish with freshly chopped parsley and serve hot.
Preparation of Tripas à Moda do Porto
Prepare the tripe: Rinse the tripe thoroughly under running water and cut into small strips if necessary. If the tripe isn’t already precooked, precook it in boiling salted water for about 30 minutes until tender. Then drain and set aside.
Cook the beans: If using dried beans, soak them overnight. The next day, boil the beans in fresh water for about 45 minutes until tender. Skip this step for canned beans.
Brown the meat: Dice the pork, chouriço, black pudding, and bacon. Heat a little olive oil in a large pot and sauté the onion and garlic until translucent. Then add the pork and bacon and cook for about 5 minutes until lightly browned.
Add spices and tripe: Add the carrot slices, bay leaves, paprika, salt, and pepper and stir well. Add the precooked tripe and mix well.
Cook the stew: Add the chouriço and black pudding and fill the pot with water until all ingredients are covered. Simmer over medium heat for about 30 minutes to allow the flavors to blend.
Add beans: After 30 minutes, add the cooked beans to the stew and simmer for another 10 minutes to allow all the flavors to blend together.
Serving: Season the stew to taste and adjust seasoning if desired. Garnish with freshly chopped parsley and serve hot.
