Traditional dishes are worthy representatives of a country’s cuisine. There are dishes that represent one of the attractions of a city. Many people go to certain places just to taste a city’s typical dish. Tripas à moda do Porto are a snack that originated in Porto, as the name suggests, but goes beyond representing the wonderful cuisine of the Invicta city. Discover how Porto-style tripe became the city’s flagship. This traditional recipe reflects the spirit of the Porto Alegre people.
Recipe history
Porto-style tripe is an irresistible delicacy. This typical dish from the city of Porto has very ancient origins and has more than 500 years of history.
The people of Porto Alegre are known as “tripeiros”, due to this dish. The nickname tripeiro has been applied for centuries to those who are natives or residents of Porto. The name “tripeiro” comes from the people who eat tripe, obviously. However, it is with honor and pride that the people of Porto Alegre are linked to this gastronomic creation. The people of Porto believe that the dish reflects their ‘tripeiro’ spirit.
The traditional dish that has become very popular in the north of the country reflects the spirit of the people of Porto Alegre, restless and resilient, who react to difficulties without fear. Not everyone has this ability to overcome obstacles, to overcome adversity with creativity. But the tripeiros managed to create this unique delicacy in the world in a delicate context of great need.
The origin of the dish
The origin of this typical dish dates back to the time of Portuguese discoveries, more precisely to 1415, a time when the conquest of Ceuta by the armada of Infante D. Henrique was envisioned. Many historians argue that the emergence of this dish reveals “Porto’s ability to sacrifice itself for the country”.
After the caravels and ships were ready to sail, there was a need to load them with supplies. Therefore, several animals from the Douro and Minho were slaughtered and quartered, which meant that much of the “good meat” was no longer available, as it was stored in the caravels.
In a context of need, the people of Porto Alegre demonstrated what the people mean by the saying “need sharpens ingenuity”. At a time when only tripe, offal and offal were available, the people of the city of Porto demonstrated the ability to “make the tripe heart”, which allowed the people of Porto to produce a very tasty dish.
Even though it is a legend, it is so rooted in the collective memory of the people of Porto Alegre that it is seen as an unquestionable truth. Naturally, history or legends aside, the recipe for Porto-style tripas has evolved over time. However, it became a symbol of the city, bearing the stamp of Porto Alegre’s spirit.
The key ingredients
It is in the cooking of the beans with the intestines that the great secret of this typical dish from the city of Porto lies. Given the nature of the food, there is a need to present the veal intestines very clean. To do this properly, you need to rub it with salt and lemon. Afterwards, the tripe must be well cooked in salted water.
However, in the production process of this typical dish, there is much more to indicate. A somewhat laborious process is required to create this appetizing dish. In addition to the tripe, you need to add other meats to make this typical dish a true delicacy, namely ear, salpicão, veal hand, beef chorizo, streaky bacon and chicken.
There is a wide range of Tripas à Moda do Porto recipes that present this dish with variations. We will present a proposal for a traditional recipe for this Porto snack.
Traditional Porto-style tripe recipe
Ingredients
- 1.5 kg of veal tripe, frill and honeycomb
- 150 g of presumptive
- 100 g of lard
- 4 carrots
- 2 onions
- 1 chorizo
- 1 bay leaf
- 1 lemon
- 1 hand of veal
- 1 pig ear
- 1 bouquet of sauce
- 1 can of white beans
- 1/2 chicken
- Sal q.b.
- Cumin, qb
Preparation Method
- Start by placing all the ingredients listed next to you, available.
- First, you must wash the intestines, frills and broad beans well, rubbing with lemon and salt. Then, leave it in water with lemon slices until it turns white.
- While waiting, you must cook all the meats.
- Do the same with the carrots.
- Then, you must melt the lard in another pan.
- Immediately, you should brown the chopped onion with the bay leaf.
- Then, add the cooked carrots to the stew.
- Then, add the beans and meat (broken into pieces).
- Then add a little meat broth.
- Finally, season everything with cumin and salt.
- Then, let the tripe cook for around 25 minutes.
- Then, sprinkle with chopped parsley.
- Finally, serve the tripe Porto style in a clay tureen.
- Serve with white rice and a salad of your choice.
- Enjoy!
This meal is intended for 4 people and is made in just 1 hour.
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