Tripas à Moda do Porto

Name: Tripas à Moda do Porto
Cuisine: Portugal
Ingredients: 1 kg Beef tripe (pre-cleaned); 400 g White beans (soaked overnight); 200 g Chouriço sausage; 150 g Morcela (blood sausage); 2 large Onions; 4 Garlic cloves; 2 Bay leaves; 60 ml Olive oil

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalregionalstewcomfortFoodfamilyStyle

Nutrition (per serving)

580Calories

38 gProtein

52 gCarbs

24 gFat

4 gSugar

1400 mgSalt

Ingredients

1 kg Beef tripe (pre-cleaned)
400 g White beans (soaked overnight)
200 g Chouriço sausage
150 g Morcela (blood sausage)
2 large Onions
4 Garlic cloves
2 Bay leaves
60 ml Olive oil

Method

If not pre-cooked, blanch the tripe in boiling water for 5 minutes, drain, rinse, then cut into bite-sized strips. Boil the tripe in fresh water with a bay leaf for 1.5-2 hours until tender (or use pressure cooker for 30-40 minutes). Drain and reserve.
In a large pot heat olive oil and sauté chopped onions and sliced garlic until soft and golden. Add the cooked tripe, sliced chouriço, sliced morcela, drained soaked beans, bay leaves, and enough water or stock to cover everything by 3-4 cm. Bring to a boil, then reduce to a gentle simmer.
Cook covered for 1.5-2 hours, stirring occasionally, until beans are completely soft and the stew thickens naturally. Remove bay leaves. Taste and adjust seasoning (it should be quite salty from the sausages). Serve hot with white rice on the side and a drizzle of olive oil.