Entree: Portugal – Porto & North – Tripas à Moda do Porto (Hearty Porto-style tripe and white bean stew with pork and smoked sausage)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1-inch (2.5 cm) strips
- 2 cups (400 g) dried white beans, soaked overnight and drained
- 8 oz (225 g) chouriço or smoked pork sausage, sliced
- 8 oz (225 g) cured pork shoulder or smoked ham, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 tbsp (30 ml) olive oil
- 1 can 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) dry white wine (optional)
- 4 cups (1 L) beef or chicken stock, plus more as needed
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Rinse the soaked beans and set aside. In a large pot, cover the tripe with cold water, bring to a boil, then drain and rinse the tripe to remove impurities.
2. In the same large pot or a heavy Dutch oven, heat the olive oil over medium heat. Add the diced pork shoulder and sliced chouriço and brown lightly, about 5 minutes.
3. Add the chopped onion, garlic, and carrots; sauté until the onion is translucent, about 5–7 minutes.
4. Stir in the crushed tomatoes, paprika, bay leaves, and wine (if using). Add the blanched tripe, drained beans, and stock. Bring to a gentle boil, then reduce heat to low.
5. Cover and simmer gently for 2 to 3 hours, stirring occasionally, until the tripe is very tender and the beans are soft. Add more stock or water if the stew becomes too thick.
6. Adjust seasoning with salt and pepper. Remove bay leaves. Let the stew rest off the heat for 10 minutes to meld flavors.
7. Serve hot, garnished with chopped parsley, with crusty bread, rice, or boiled potatoes.