Tripas a Moda do Porto
Tripas a Moda do Porto or Tripe in the style of Oporto:
It's a traditional dish from Oporto that symbolizes the famed generosity of the city. It is a symbol of the Oporto people’s generosity as according to the legend, when Henry the Navigator was preparing his ships to conquer Ceuta in 1415, he asked the people of Oporto to donate supplies to stock the Portuguese navy and they did, in such an extent, that all that was left to eat was tripe. However, that did not mean starvation for the people; instead they used imagination to create this amazing recipe, which granted them the nickname of “tripeiros” or “tripe eaters”. From then until now it is one of the most famous dishes in Portugal, it sure isn’t recommended if you are on a diet, but it is comforting and tasty and different and full of history, so it’s like time travelling and you should definitely try it at least once…Considering the ruminant nature of bovine livestock, these animals possess a series of adaptations regarding their digestive system, so that they can efficiently digest grass. Part of the essence of tripas à moda do Porto resides in this complex gastric system, as the stomach of cows is compartmented into four sections: the rumen, the reticulum, the omasum and the abomasum. Unlike what the term “tripe” suggests, the dish is cooked using parts of the stomach, and not intestine. Those who seek for a recipe for tripas à moda do Porto can often find the terms blanket tripe, honeycomb tripe and book tripe, which refer to the rumen, reticulum and omasum.
Beyond tripe, the recipes vary, but usually include veal feet, pig’s feet, chicken, salpicão, ham, chorizo, butter beans, carrot, lard, bay leaf, garlic, cumin, clove, paprika, onion, olive oil, salt and pepper. It is a complex dish, filled with ingredients that demand the highest quality, but the confection also comes with its tricks and secrets. The final result is surprising, and transcends expectations, and above all, brings comfort and warms the heart.This may be a strange dish, you may not be accustomed to such strange ingredients, although there are many other places in the world where far stranger things are eaten, at least in my opinion, but just the idea of tripes may be a deterrent for a lot of people, so let me just clear a few points.What you will be cooking are calves’ or cows' tripes - beef tripe. You can get it at the butcher and ask them to cut the tripe in medium size squares. At the butcher they will have washed and cleaned the tripes properly, but a bit more cleaning can’t hurt, at least that’s my view on it, so what I do when I get home is I clean and wash the tripes again, with a lot of running water, then put them in water and salt for a while and then running water again.Also, through the centuries the recipe has changed and been perfected, for instance in the beginning the tripes were served with slices of bread, later on people started using beans. Also, some recipes now include chicken and other meats, which weren’t available at the time. Personally I like the recipe as simple as possible, as my aunt Fernanda taught me to cook it. Now, it’s been some time since I last cooked Tripes Porto Style, because it is something that does take its time and usually it’s more of a big family lunch recipe, because it doesn’t make a lot of sense cooking a small amount.So, it’s not your everyday recipe, but it’s definitely worth it and it’s a recipe you should try if you are having a big family get together;
1 kg of veal tripe (cut into 4 cm squares)
1 meaty veal shank
150 g smoked pork sausage (Portuguese chouriço)
150 g Pig's ear
150 g smoked ham (Portuguese presunto)
150 g of Salpicão (traditional Portuguese sausage)
150 g of pork head meat
half a chicken
600 g (3 cups) dried cannellini or white beans, soaked overnight
2 litres chicken stock
2 large onions
1 tablespoon lard
1 bunch of parsley
1 bay leaf
2 teaspoon of Paprika
Salt and pepper
Every cook has their own process, but the main secret is assembling the recipe so that the flavors have time to breathe and mingle with one another.
First and foremost wash the tripe very well and rub with salt and lemon.Combine the tripe, veal shank and salt in a saucepan and pour in enough cold water to cover the meat by at least 2 inches. Bring to a boil over high heat, skimming off the foam as it rises to the surface. Then, partially cover the saucepan, reducing the heat to its lowest point and simmering for at least 2 hours, until the tripe is tender.
Drain beans and rinse under running water. Place in a large pan with stock and 1 bay leaf. Bring the beans to a boil over high heat and boil briskly for 2 minutes. Remove the pan from the heat and let the beans soak for 1 hour. Then, bring them to a boil in the soaking water, lower the heat and simmer partially covered for 1 to 1½ hours or until tender. Drain the beans thoroughly and set aside.
While the beans are cooking, place the sausages in a frying pan and prick them in two or three places with a fork. Add enough stock to cover them completely, and bring to a boil over high heat. Then reduce the heat to low, allowing them to simmer uncovered for 5 minutes. Drain the sausages on paper towels.
Place the sausages, ham and chicken in another saucepan. Pour in enough stock to cover the meats by at least 3 cm, boil over high heat. Skim the surface of all foam, reduce the heat and simmer partially covered for 15 minutes.
Add the carrots and sliced onions and simmer for another 15 minutes, until the meats and vegetables are tender. Drain in a large sieve set over a bowl. Let the broth rest a few minutes, then skim the surface of all fat.
With a small, sharp knife, remove the skin from the chicken and cut the flesh away from the bones. Discard the skin and bones. Cut the chicken into strips, slice the sausages crosswise and cut the ham into cubes. Set the cut meats and the vegetables and broth aside.
Drain the tripe and veal shank, discarding their cooking liquid. Set the tripe aside on a plate and, with a small knife, cut the veal away from the shank. Discard the bone and cut the veal into small pieces.
In a casserole, melt the lard over moderate heat until it splutters. Add the chopped onions, cumin, pepper and parsley, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
Add the meats, sausage, ham, carrots, sliced onion, beans, bay leaf and parsley. Pour in 3 cups of the reserved broth and bring to a boil over moderate heat. Add paprika as needed. (add a drizzle of olive oil.)Reduce the heat to its lowest point, cover the casserole and simmer for about 10 minutes. Finally, transfer to serving dish and sprinkle with parsley. serve the "Tripas À Moda do Porto", with the hot boiled rice. My dear friends I hope you enjoy this fantastic dish, try it on a cold winter week end. see you here again, soon....