Tripas a Moda do Porto recipe
Tripas a Moda do Porto or Tripe in the style of Oporto recipe is a traditional dish from Oporto that symbolizes the famed generosity of the city.
Tripas a Moda do Porto or Tripe in the style of Porto recipe is a symbol of the Oporto people’s generosity as according to the legend when Henry the Navigator was preparing his ships to conquer Ceuta in 1415, he asked the people of Oporto to donate supplies to stock the Portuguese navy and they did, in such an extent, that all that was left to eat was tripe. However, that did not mean starvation for the people; instead they used imagination to create this amazing recipe, which granted them the nickname of “tripeiros” or “tripe eaters”.
- 1½ pounds tripe, cut into 1½-inch squares
- 1 pound meaty veal shank
- 2 teaspoons salt
- 1 cup dried white navy or pea beans
- ½ pound garlic-seasoned smoked pork sausage
- ¼ pound lean smoked ham
- A 1½-to 2-pound chicken, cut into 6 or 8 pieces
- 2 large carrots, scraped and sliced into ¼-inch-thick rounds
- 1 large onion, peeled and cut crosswise into ⅛-inch-thick slices
- 3 tablespoons lard
- 1 cup coarsely chopped onions
- 2 tablespoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 small bay leaf
- ¼ cup finely chopped parsley
- 6 cups hot boiled rice
- Combine the tripe, veal shank and salt in a saucepan and pour in enough cold water to cover the meat by at least 2 inches. Bring to a boil over high heat, skimming off the foam as it rises to the surface. Then, partially cover the saucepan, reducing the heat to its lowest point and simmering for at least 2 hours, until the tripe is tender.
- Meanwhile, bring the beans to a boil over high heat and boil briskly for 2 minutes. Remove the pan from the heat and let the beans soak for 1 hour. Then, bring them to a boil in the soaking water, lower the heat and simmer partially covered for 1 to 1½ hours. Drain the beans thoroughly and set aside.
- While the beans are cooking, place the sausages in a frying pan and prick them in two or three places with a fork. Add enough cold water to cover them completely, and bring to a boil over high heat. Then reduce the heat to low, allowing them to simmer uncovered for 5 minutes. Drain the sausages on paper towels.
- Place the sausages, ham and chicken in another saucepan. Pour in enough cold water to cover the meats by at least 1 inch boil over high heat. Skim the surface of all foam, reduce the heat and simmer partially covered for 15 minutes.
- Add the carrots and sliced onions and simmer for another 15 minutes, until the meats and vegetables are tender. Drain in a large sieve set over a bowl. Let the broth rest a few minutes, then skim the surface of all fat.
- With a small, sharp knife, remove the skin from the chicken and cut the flesh away from the bones. Discard the skin and bones. Cut the chicken into strips, slice the sausages crosswise and cut the ham into cubes. Set the cut meats and the vegetables and broth aside.
- Drain the tripe and veal shank, discarding their cooking liquid. Set the tripe aside on a plate and, with a small knife, cut the veal away from the shank. Discard the bone and cut the veal into small pieces.
- In a casserole, melt the lard over moderate heat until it splutters. Add the chopped onions, cumin and pepper and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
- Add the meats, sausage, ham, carrots, sliced onion, beans, bay leaf and parsley. Pour in 3 cups of the reserved broth and bring to a boil over moderate heat. Reduce the heat to its lowest point, cover the casserole and simmer for about 10 minutes. Finally, serve the "Tripas À Moda do Porto", or Tripe in the style of Porto recipe with the hot boiled rice.