📝 About This Recipe
Dating back to the 15th century, this legendary stew is the culinary heart of Porto, earning its citizens the nickname 'Tripeiros.' It is a rich, multi-layered masterpiece featuring tender honeycomb tripe, white beans, and an array of smoky Portuguese charcuterie. This slow-cooked labor of love delivers a velvety texture and a deeply savory profile that represents the pinnacle of rustic European comfort food.
🥗 Ingredients
The Meats
- 1 kg Honeycomb Tripe (cleaned and bleached)
- 1 piece Calf's Foot (split lengthwise to release gelatin)
- 150 g Chouriço de Carne (Portuguese smoked sausage, sliced)
- 100 g Salpicão (Portuguese cured loin sausage, sliced)
- 150 g Smoked Bacon or Pancetta (cubed)
- 1/2 unit Chicken (cut into small pieces, bone-in)
- 200 g Pork Ear or Snout (optional, for authentic texture)
Vegetables and Legumes
- 500 g Dried White Cannellini Beans (soaked overnight)
- 2 large Carrots (peeled and sliced into rounds)
- 2 large Yellow Onions (finely diced)
- 4 pieces Garlic Cloves (minced)
Aromatics and Seasoning
- 3 tablespoons Lard or Extra Virgin Olive Oil (lard is more traditional)
- 1 cup Dry White Wine (Portuguese Vinho Verde is ideal)
- 2 pieces Bay Leaves
- 1 tablespoon Sweet Paprika
- 1 teaspoon Cumin (essential for the signature Porto flavor)
- 1 bunch Fresh Parsley (chopped)
- 2 pieces Lemon (for cleaning the tripe)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Thoroughly scrub the tripe with coarse salt and lemon juice. Rinse under cold water multiple times until the water runs clear and the tripe has no odor.
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2
Place the tripe and calf's foot in a large pot. Cover with water, add a pinch of salt and half an onion. Boil for 1.5 to 2 hours, or until the tripe is tender enough to be easily pierced with a fork.
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3
In a separate pot, cook the pre-soaked white beans in lightly salted water with one bay leaf until tender but not mushy (about 45-60 minutes).
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4
Once the tripe is cooked, drain it (reserve 2 cups of the cooking liquid) and cut it into small, bite-sized squares. Remove the bones from the calf's foot and chop the gelatinous meat.
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5
In a large heavy-bottomed Dutch oven, melt the lard over medium heat. Add the bacon and cook until the fat renders and the bacon begins to crisp.
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6
Add the diced onions and carrots to the pot. Sauté until the onions are translucent and golden, about 8-10 minutes.
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7
Stir in the minced garlic, paprika, and cumin. Toast the spices for 1 minute until fragrant, being careful not to burn the garlic.
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8
Add the chicken pieces and brown them slightly. Then, add the sliced chouriço and salpicão, stirring to coat them in the aromatic base.
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9
Deglaze the pot with the white wine, scraping the bottom to release all the flavorful browned bits (fond).
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10
Add the prepared tripe, calf's foot meat, and the cooked beans to the pot. Pour in the reserved cooking liquid and enough bean-cooking water to just cover the ingredients.
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11
Lower the heat to a simmer. Cover and let the flavors meld for 30-40 minutes. The sauce should thicken naturally from the gelatin in the calf's foot.
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12
Taste and adjust seasoning with salt and pepper. Stir in half of the chopped parsley.
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13
Let the dish rest for at least 15 minutes before serving; like all great stews, it tastes even better as the temperature stabilizes.
💡 Chef's Tips
Always use honeycomb tripe (the second stomach) for the best texture and appearance. Don't skip the calf's foot; it provides the essential gelatin that gives the sauce its signature velvety mouthfeel. If the stew is too thin, mash a half-cup of the cooked beans into a paste and stir it back in to thicken the sauce naturally. Prepare this dish a day in advance if possible; the flavors deepen significantly after a night in the refrigerator. Be cautious with salt early on, as the chouriço and bacon will release salt into the broth as they simmer.
🍽️ Serving Suggestions
Serve piping hot in deep earthenware bowls to retain the heat. Accompany with plenty of steamed white rice (Arroz Branco) to soak up the rich sauce. Provide a side of crusty sourdough or traditional Portuguese 'Pão de Milho' (cornbread). Pair with a crisp, acidic Vinho Verde or a robust Douro red wine to cut through the richness. Garnish generously with fresh parsley and a dash of piri-piri oil for those who enjoy heat.