📝 About This Recipe
Dating back to the 15th century, this legendary stew is the soul of Porto, earning its citizens the nickname 'Tripeiros.' It is a rich, comforting tapestry of flavors featuring tender honeycomb tripe, smoky Portuguese sausages, and buttery white beans in a deeply savory broth. This dish represents the height of Portuguese rustic gastronomy, transforming humble ingredients into a complex masterpiece of texture and warmth.
🥗 Ingredients
The Meats
- 1 kg Honeycomb tripe (thoroughly cleaned and blanched)
- 1 piece Calf's foot (split into pieces for gelatinous richness)
- 150 g Chouriço de Carne (sliced into rounds)
- 100 g Morcela (Blood sausage) (sliced into rounds)
- 150 g Salpicão or smoked ham (cubed)
- 150 g Pork belly or bacon (cubed)
- 400 g Chicken (thighs or half a small chicken) (bone-in for flavor)
The Base and Beans
- 500 g White beans (Cannellini or Great Northern) (dried, soaked overnight)
- 2 large Carrots (sliced into rounds)
- 2 large Onions (finely chopped)
- 4 pieces Garlic cloves (minced)
- 3 tablespoons Lard or Extra Virgin Olive Oil (for the refogado)
Seasoning and Aromatics
- 200 ml Dry white wine (a crisp Vinho Verde works best)
- 2 pieces Bay leaves
- 1 tablespoon Sweet paprika (Pimentão doce)
- 1/2 teaspoon Cumin (essential for authentic Porto flavor)
- to taste Salt and Black Pepper
- 1 bunch Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by cleaning the tripe again with lemon juice and salt. Boil it in a pressure cooker with the calf's foot and one onion for 45-60 minutes until tender. Drain, reserving the cooking liquid, and cut the tripe into small bite-sized squares.
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2
In a separate pot, cook the soaked white beans in water with a pinch of salt until tender but still holding their shape (about 45 minutes). Drain and set aside.
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3
In a large, heavy-bottomed clay pot or Dutch oven, heat the lard or olive oil over medium heat. Add the chopped onions and garlic, sautéing until translucent and golden.
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4
Add the pork belly and smoked ham (salpicão) to the pot. Let the fat render out and the meats brown slightly to build a flavor base.
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5
Stir in the sliced carrots and the chicken pieces. Brown the chicken on all sides for about 5-7 minutes.
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6
Add the sliced chouriço and the bay leaves. Sprinkle the paprika and cumin over the meat, stirring quickly so the spices toast without burning.
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7
Deglaze the pot with the white wine, scraping the bottom to release the browned bits (fond). Let the alcohol reduce by half.
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8
Incorporate the cooked tripe and the pieces of calf's foot (remove bones if preferred). Pour in enough of the reserved tripe cooking liquid to cover the ingredients.
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9
Simmer on low heat for 30 minutes, allowing the flavors to meld. If the stew looks too dry, add a bit more broth or bean water.
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10
Add the cooked white beans and the sliced morcela (blood sausage). Stir gently to avoid breaking the beans or the delicate morcela.
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11
Simmer for another 15-20 minutes until the sauce has thickened into a rich, velvety consistency. Season with salt and pepper to taste.
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12
Remove from heat and let the dish rest for 10 minutes. This 'resting' phase is crucial for the flavors to fully settle.
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13
Garnish generously with freshly chopped parsley before serving in the pot or a large ceramic bowl.
💡 Chef's Tips
Always use honeycomb tripe for the best texture as it holds the sauce beautifully. Don't skip the cumin; it is the secret aromatic that distinguishes Porto-style tripe from other regional variations. If you can, make this dish a day in advance; like all great stews, it tastes even better the next day. Ensure you cook the calf's foot until the gelatin is released, as this provides the signature 'sticky' lip-smacking quality to the broth. If using canned beans to save time, rinse them thoroughly and add them only at the very end to prevent them from turning into mush.
🍽️ Serving Suggestions
Serve alongside a bowl of plain white steamed rice to soak up the abundant, flavorful sauce. Pair with a crisp, cold Vinho Verde or a light-bodied red Dão wine to cut through the richness of the meats. A side of crusty sourdough or 'pão de bico' is essential for cleaning the plate. Start the meal with a light vegetable soup (like Caldo Verde) to balance the hearty nature of the tripe. Provide a small bowl of piri-piri oil on the table for those who enjoy a spicy kick.