📝 About This Recipe
Hailing from the rural heartlands of Portugal, Canja de Cornos is a soul-warming, traditional soup that celebrates the art of 'nose-to-tail' cooking. Unlike the more common chicken canja, this robust version features tender beef offal—specifically tripe and snout—simmered in a rich, aromatic broth thickened with rice or small pasta. It is a deeply savory, comforting dish that showcases the rustic elegance of Portuguese tavern cuisine, perfect for those who appreciate complex textures and bold, meaty flavors.
🥗 Ingredients
The Offal Preparation
- 500 grams Beef Honeycomb Tripe (thoroughly cleaned and blanched)
- 300 grams Beef Snout or Cheek (cleaned and cut into bite-sized pieces)
- 1 Lemon (halved, for cleaning the meat)
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (Portuguese preferred)
- 1 piece Large Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 pieces Bay Leaves (dried)
- 100 grams Chouriço de Carne (sliced into rounds)
Liquid and Texture
- 2 liters Beef Stock or Water (high quality)
- 1/2 cup White Wine (dry, like a Vinho Verde)
- 150 grams Carolino Rice (or Pevide pasta)
- 2 pieces Carrots (peeled and diced)
Seasoning and Garnish
- to taste Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 handful Fresh Mint (leaves only, for serving)
- to taste Piri-piri sauce (optional for heat)
👨🍳 Instructions
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1
Begin by cleaning the beef offal. Rub the tripe and snout with lemon halves and coarse salt, then rinse thoroughly under cold running water to ensure a clean flavor profile.
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2
Place the offal in a large pot of boiling water with a splash of vinegar. Parboil for 15 minutes, then drain and discard the water. Cut the meat into small, uniform cubes.
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3
In a heavy-bottomed Dutch oven or large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
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4
Add the sliced chouriço to the pot. Fry for 3 minutes until the oils are released and the onion turns a golden-red hue.
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5
Stir in the minced garlic and bay leaves, cooking for just 1 minute until fragrant to avoid burning the garlic.
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6
Add the prepared offal pieces to the pot. Stir well to coat the meat in the aromatic oil and sauté for 5 minutes.
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7
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the alcohol simmer off for 2-3 minutes.
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8
Add the beef stock (or water) and the diced carrots. Bring the mixture to a boil, then immediately reduce the heat to low.
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9
Cover and simmer gently for about 1.5 to 2 hours. The offal should be buttery soft and tender. If using a pressure cooker, this can be reduced to 45 minutes.
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10
Once the meat is tender, taste the broth and season with salt and black pepper. Remember the chouriço is salty, so adjust carefully.
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11
Add the Carolino rice (or pasta) to the pot. Stir and cook for 12-15 minutes, or until the rice is tender but still holds its shape.
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12
Turn off the heat. The soup should be thick but still have plenty of broth; add a little hot water if it has thickened too much.
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13
Remove the bay leaves. Ladle the hot soup into deep bowls, ensuring everyone gets a mix of offal and chouriço.
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14
Crucial Step: Top each bowl with a generous sprig of fresh mint. The heat of the soup will release the mint's aroma, which is the signature finish for a true Canja.
💡 Chef's Tips
If you are sensitive to the scent of offal, blanching it twice with a splash of vinegar or lemon juice is key to a clean-tasting broth. For the most authentic texture, use Portuguese Carolino rice, which absorbs the broth beautifully without becoming mushy. Do not skip the fresh mint; it provides a necessary aromatic contrast to the richness of the beef offal. This soup tastes even better the next day as the flavors meld, making it an excellent make-ahead meal. If you prefer a thicker 'malandrinho' style, increase the rice quantity slightly and let it sit for 5 minutes before serving.
🍽️ Serving Suggestions
Serve with a basket of crusty Pão de Mafra or any sourdough bread to soak up the broth. Pair with a robust Portuguese red wine from the Alentejo region to stand up to the meaty flavors. Offer a small bowl of malagueta or piri-piri oil on the side for those who enjoy a spicy kick. A simple side salad of tomato and onion with oregano provides a refreshing contrast to the soup's richness. Finish the meal with a simple piece of seasonal fruit or a light leche poleá.