Porto-Style Tripas

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) white beans, drained and rinsed 1 can (400g) white beans, drained and rinsed
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the diced carrots and red bell pepper to the pot, cooking for a few minutes until they start to soften.
3. 3.
   Add the tripe to the pot and cook for about 10 minutes, stirring occasionally.
4. 4.
   Sprinkle the smoked paprika, dried thyme, and dried oregano over the tripe and vegetables. Season with salt and pepper to taste.
5. 5.
   Pour enough water into the pot to cover the ingredients. Add the bay leaves and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for approximately 2 hours or until the tripe becomes tender.
7. 7.
   Stir in the white beans and cook for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Porto-Style Tripas hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soaking it in cold water with a splash of vinegar for a few hours can help remove any residual odor. Cut the tripe into small pieces for easier cooking and better texture.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the dish.
• Serve the Porto-Style Tripas with crusty bread to soak up the flavorful sauce.
• If you prefer a thicker consistency, you can mash some of the white beans before adding them to the pot.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Porto-Style Tripas is best served hot as a main course. Accompany it with a side of steamed rice or boiled potatoes to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley over the dish before serving. The vibrant green color of the parsley will add a pop of freshness to the overall appearance.