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FijiFlavors · Porto
Veal tripe stew with cured meats, white beans and carrot, served with rice. It is a historic Porto dish and the reason people from Porto are called tripeiros.
Traditional dish from Porto, Porto
Also known as: dobrada à moda do Porto, tripas
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Tripas à moda do Porto — Porto, Portugal
Tripas à moda do Porto are a stew of doblada (stomach) of veal with white beans, carrot and meats such as chouriço, salpicão, ear and pig’s trotter. The broth becomes thick and scented with cumin and pepper. It is brought to the table in a clay pot, with white rice on the side.
The Porto City Council links the dish to the expedition to Ceuta in 1415. According to tradition, the city provisioned the fleet of Infante D. Henrique and gave up all the meat it had: animals were slaughtered and salted to supply the ships, leaving only the tripe. With it, the population invented the dish. The story is told as a legend, without a confirming document.
The episode gave Porto’s inhabitants the nickname tripeiros, those who eat tripe. Far from being an insult, the name is used with pride in the city. In 2015, the City Council and the University of Porto celebrated 600 years of the tradition by serving tripas à moda do Porto in the city centre, with restaurants chosen for their knowledge of the dish.
Preparation is time-consuming. The doblada must be cleaned carefully and cooked for hours; the beans are soaked the day before; the meats and sausages cook separately and are added at the end. There is a brotherhood dedicated to defending the traditional recipe.
It is a hearty lunch dish, eaten slowly. In Porto it appears in taverns and traditional-cuisine restaurants, often on a fixed day of the week.
Porto , Porto
Historic dish of the city, which gave Porto’s inhabitants the nickname tripeiros, according to the Porto City Council.
Doblada (stomach) of veal, veal foot, white beans, carrot, onion, chouriço, salpicão, pig ear and pig foot, bacon, cumin, pepper, bay leaf and parsley. White rice to accompany.
Hot, served in a clay pot or dish, with white rice on the side. It is usually the main course at lunch.
All year round, especially at lunch. Many establishments in Porto serve it on a fixed day of the week.
Your questions
According to tradition, in 1415 the city gave all its meat to the fleet that left for Ceuta and was left only with the tripe, with which they created the dish. The nickname tripeiros, those who eat tripe, endured and is used with pride.
Doblada of veal, white beans, carrot and pork meats and sausages such as chouriço and salpicão, with cumin. Served with white rice.
Not always. Many traditional places in Porto prepare them on a fixed day of the week; check before you go.
Flavors of Portugal
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