Dish

Tripas à moda do Porto

Tripe Porto style

Tripas à moda do Porto is made with tripe, which is the lining of a cow's stomach. The tripe is cooked with white beans, carrots, onions, garlic, and a variety of spices to create a rich and savory stew. The dish is often served with crusty bread and a glass of red wine.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Stew

Origins and history

Tripas à moda do Porto originated in the city of Porto in northern Portugal, where it is a beloved local dish. The dish has its roots in the city's seafaring history, when sailors would bring back exotic spices and ingredients from their travels around the world.

Dietary considerations

Gluten-free

Variations

There are many variations of Tripas à moda do Porto, but the most common is to add chorizo or other types of sausage to the stew. Some recipes also call for the addition of tomatoes or bell peppers to give the dish a slightly sweet and tangy flavor.

Presentation and garnishing

Tripas à moda do Porto is traditionally served in a clay pot, which helps to keep the stew warm and adds to the rustic charm of the dish. Garnish with fresh parsley or cilantro for a pop of color and flavor.