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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: March 2010
MethodBeans: Rinse and soak beans overnight in three times their volume of water; drain. In large pot, cover beans with water and bring to boil, skimming off any foam. Add carrots and onion. Reduce heat and simmer until beans are tender, adding a little more water if necessary, 45 to 90 minutes, depending on age of beans. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and set aside.
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 salt; 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 salt; 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.
Nutritional facts Per each of 12 servings: about
- Sodium 584 mg
- Protein 33 g
- Calories 468.0
- Total fat 24 g
- Potassium 704 mg
- Cholesterol 134 mg
- Saturated fat 10 g
- Total carbohydrate 28 g
- Iron 31.0
- Folate 64.0
- Calcium 11.0
- Vitamin A 23.0
- Vitamin C 5.0