Ivorian-style Tripas à moda do Porto

Ingredients

In this Ivorian adaptation of Tripas à moda do Porto, we incorporate Ivorian spices and flavors to enhance the dish. The original Portuguese recipe typically includes ingredients such as tripe, white beans, chorizo, and various herbs and spices. In the Ivorian version, we add additional spices like ginger, garlic, and hot chili peppers to give the dish a vibrant kick. We also incorporate local Ivorian ingredients such as palm oil and African basil to infuse the stew with unique flavors. We alse have the original recipe for Tripas à moda do Porto, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 hot chili peppers, finely chopped 2 hot chili peppers, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh African basil, for garnish Fresh African basil, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the tripe for 5 minutes. Drain and set aside.
2. 2.
   In the same pot, heat the palm oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and hot chili peppers. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the diced tomatoes, red and green bell peppers, ground paprika, ground coriander, ground cumin, dried thyme, and bay leaf. Stir well to combine.
4. 4.
   Add the blanched tripe to the pot and season with salt and pepper. Stir to coat the tripe with the spices and vegetables.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the tripe is tender and the flavors have melded together.
6. 6.
   Serve the Ivorian-style Tripas à moda do Porto hot, garnished with fresh African basil.

Treat your ingredients with care...

• Tripe — Make sure to clean the tripe thoroughly before cooking to remove any impurities and odor.

Tips & Tricks

• If you prefer a spicier dish, add more hot chili peppers or a pinch of cayenne pepper.
• Serve the Ivorian-style Tripas with steamed rice or fufu for a complete meal.
• For a milder flavor, you can reduce the amount of hot chili peppers used.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors even more.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Ivorian-style Tripas à moda do Porto hot, accompanied by steamed rice or fufu. Garnish with fresh African basil for added freshness and aroma.

Presentation advice

Present the Ivorian-style Tripas in a deep serving dish, allowing the vibrant colors of the tripe and vegetables to shine through. Sprinkle some fresh African basil on top for an attractive and aromatic touch.