Posted on Wednesday, August 22, 2018 in
Soup Recipes
Discover the iconic flavors of Portugal with this traditional Porto tripe recipe, a cherished dish known as dobrada à moda do Porto. Tender tripe is slowly simmered until perfectly soft, then cooked together with white beans, smoky chouriço, savory veal shank, bacon, and sweet carrots. Onions lightly browned in butter deepen the richness, while cumin, bay leaf, parsley, salt, and black pepper bring traditional Portuguese warmth. The broth is slowly enriched during a long, gentle cook, making each bite incredibly comforting and full of history. This authentic recipe honors Porto’s culinary heritage and is ideal for Sunday gatherings or special family meals. Serve it hot with simple boiled rice to soak up the delicious sauce. A truly satisfying and historic Portuguese comfort food.
| Preparation time | 30 min |
| Cooking Time | 3 h |
| Ready In | 3 h 30 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Nutrition Facts (Per Serving)
| Calories | 569 |
| Fat | 24g |
| Carbs | 61g |
| Protein | 26g |
Ingredients
1.5 lbs of tripe1 cup of white beans1/4 cup of butter1 teaspoon of cumin1/4 lb of bacon3 carrots, sliced1 veal shank3 onions1/2 lb of chouriço1 bay leaf1 tablespoon of parsley, chopped1 cup of riceSalt and black pepper (to taste)
Get Portuguese ingredients 
Preparation
- Cut the cleaned tripe into small pieces and simmer in a saucepan with salted water on low heat until tender, about 2:30 minutes to 3 hours.
- Bring the beans to a boil with some water in a saucepan.
- Remove from the heat and allow them to stand in the hot water for one hour.
- In a separate saucepan, simmer the chopped chourico and bacon in a little water on medium to low heat for about 30 minutes.
- Add the sliced carrots and one sliced onion.
- Simmer until they are tender, drain and keep the broth.
- Fry the remaining chopped onions in the butter and when well browned add the meats, beans, vegetables, finely chopped parsley, black pepper and salt (to taste), bay leaf, the cumin and one pint of broth.
- Cook for another hour adding a little more broth if necessary.
- Once done, serve with boiled rice.
Recipe Credit: easyportugueserecipes.com
Photo Credit: margatyna.blogspot.com
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