dinner · dairy-free · gluten-free
Tripas à moda do Porto
Porto's signature stew of tripe, white beans, chouriço, chicken and cumin—the dish that named the Tripeiros.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil tripe (and foot) with salt and lemon 2 hours; cut into strips.
-
2
Poach chicken (until 74°C (165°F)), chouriço and presunto; cube.
-
3
Cook beans until tender.
-
4
Sauté onion and carrot in oil with tomato paste and spices; add meats, beans and broth.
-
5
Simmer 30 minutes; finish with cumin and parsley; serve with rice.
