Porto-Style Tripe
Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.
This recipe makes 12 servings
| Nutritional Info | |
|---|---|
| Per each of 12 servings: about | - |
| cal | 468 |
| pro | 33 g |
| total fat | 24 g |
| sat. fat | 10 g |
| carb | 28 g |
| fibre | 7 g |
| chol | 134 mg |
| sodium | 584 mg |
| potassium | 704 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 31% |
| vit A | 23% |
| vit C | 5% |
| folate | 64% |
Ingredients
-
2 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
1 tbsp tomato paste
1/2 tsp paprika
1/2 tsp ground cumin
1/4 tsp pepper
1 pinch cayenne pepper
1/3 cup dry white wine
1 chorizo sausage, sliced
1/4 cup chopped fresh parsley
Beans:
1 lb white navy (pea) beans
2 carrots, sliced
1 onion, chopped
Tripe:
1-1/2 lb tripe
1 tbsp vinegar
2-1/2 tsp salt
1/4 cup dry white wine
3 fresh parsley sprigs
1 bay leaf
1/4 tsp black peppercorns
Mixed Meats:
1/2 chicken, or 2 whole chicken legs
5 oz slab bacon with rind
4 oz Portuguese-style ham or other ham
1/2 cow's foot, cut into chunks
1 pig's ear
5 parsley sprigs
1 onion, halved
1 bay leaf
1 tsp salt
1/4 tsp black peppercorns
Preparation:
Tripe: In large pot or Dutch oven, cover tripe with 2 inches (5 cm) of water. Add vinegar and 2 tsp (10 mL) of the sa< bring to boil and boil for 3 minutes. Drain and rinse with cold water. Return to pot and cover with water again. Add wine, parsley, bay leaf, peppercorns and remaining sa< bring to boil. Reduce heat and simmer until tripe is tender, 1 to 2 hours. Remove tripe and let cool; cut into 2- x 1-inch (5 x 2.5 cm) strips. Strain liquid, reserving 1 cup (250 mL). Set aside.
Mixed Meats: In stockpot or soup pot, cover chicken, bacon, ham, cow's foot and pig's ear with water; bring to boil, skimming off foam. Add parsley, onion, bay leaf, salt and peppercorns.
Reduce heat and simmer, removing meats when tender: 30 to 40 minutes for chicken; 1 hour for bacon; 75 to 90 minutes for ham; 2 hours for ear; and 2-1/2 hours for foot. Remove chicken meat from bones and reserve; return bones and skin to simmering pot. Cut off bacon rind; return rind to pot.
Slice chicken, bacon, ham and ear. Remove and discard all bones from foot; coarsely chop meat, tendons and skin. Reserving cooking liquid, strain. Set aside.
In Dutch oven, heat oil over medium-high heat; sauté onion until light golden. Add tripe and garlic; sauté for 1 minute. Stir in tomato paste, paprika, cumin, pepper and cayenne. Stir in wine and chorizo; cook for 1 minute.
Stir in bean mixture and reserved bean cooking liquid. Add reserved tripe cooking liquid. Add chicken, bacon, ham, ear, foot and 3 cups (750 mL) of the reserved meat cooking liquid (refrigerate or freeze remainder for another use).
Bring to boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Transfer to serving dish and sprinkle with parsley.
Additional Information:
- Tips:
Use the leftover cooking liquid from the mixed meats as a base for a simple Portuguese-style soup: Simmer with generous amount of chopped kale, collards, cabbage or mustard greens, and 1 or 2 potatoes, chopped. Season to taste.
Cow's feet are readily available at many grocery stores and most West Indian, Portuguese, Greek or Chinese butcher's counters. Have the butcher cut one in half lengthwise then cut half into chunks. Freeze the other half to add to soups or stews for body (its gelatin is a natural thickener).
Pig's ears are available at Portuguese and Chinese grocery stores.
Tags:
Portuguese; Main Course; Sausages; Beans; Chicken; Bacon; Boil; Simmer; Carrots; Onions;
Source:
Canadian Living Magazine: March 2010
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
