Main CourseDinner

Tripas à Moda do Porto

Name: Tripas à Moda do Porto
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6 portioner
Cuisine: portuguese
Ingredients: 1.000 g beef tripe cleaned, cut into 2-inch strips; 60 ml white wine vinegar; 1 stk. onion chopped; 4 fed garlic minced; 2 spsk. olive oil; 1 tsk. smoked paprika; 2 stk. bay leaf; 2 stk. carrot diced; 100 g chorizo diced; 400 g canned diced tomato; 400 g white bean canned, rinsed and drained; 720 ml chicken broth; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 2 spsk. parsley fresh, chopped; 1 kop long-grain rice cooked, for serving (valgfrit)

Experience the rich culinary heritage of Porto with this traditional Tripas à Moda do Porto. Tender beef tripe and creamy white beans are slow-cooked in a savory, aromatic broth with smoked paprika and chorizo, creating a deeply comforting and flavorful stew. This hearty Portuguese classic is perfect for a satisfying meal on a chilly evening.

En original opskrift af Forkin

Tid i alt: 3 t. 45 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 535 kcal

Glutenfri

Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1.000 gbeef tripe, cleaned, cut into 2-inch strips
60 mlwhite wine vinegar
400 gwhite bean, canned, rinsed and drained
720 mlchicken broth
1 tsk.salt
0,5 tsk.black pepper, freshly ground

base

1 stk.onion, chopped
4 fedgarlic, minced
2 spsk.olive oil
1 tsk.smoked paprika
2 stk.bay leaf
2 stk.carrot, diced
100 gchorizo, diced
400 gcanned diced tomato

garnish

2 spsk.parsley, fresh, chopped

serving suggestion

1 koplong-grain rice, cooked, for serving(valgfrit)

Udstyr

Large stockpot · Dutch oven (6-8 quart) · Chef's knife · Cutting board · Colander · Wooden spoon · Measuring spoons · Measuring cups

Fremgangsmåde

Trin for trin

1
Rinse the beef tripe thoroughly under cold running water to remove any impurities.
Ca. 5 min.
Kokkens note: This initial rinse is crucial for ensuring a clean flavor in the final dish.
2
Place the rinsed beef tripe into a large stockpot, cover it completely with cold water, and add the white wine vinegar.
3
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 15 minutes.
Ca. 15 min.
Kokkens note: This blanching step helps to tenderize the tripe and eliminate any strong odors, preparing it for the slow-cooking process.
4
Carefully drain the blanched tripe in a colander and rinse it again under cold water until completely clean.
Ca. 5 min.
Kokkens note: Ensure all vinegar and any residual impurities are washed away.
5
Cut the tripe into bite-sized pieces, approximately 1-inch squares, and set aside.
Ca. 10 min.
Kokkens note: Uniform pieces will cook more evenly and be easier to eat.
6
Finely dice the onion and mince the garlic cloves.
Ca. 5 min.
Kokkens note: A sharp chef's knife will make this prep work quicker and safer.
7
Peel and dice the carrots into small, uniform pieces.
Ca. 5 min.
Kokkens note: Small dice will ensure the carrots soften and integrate well into the stew.
8
Slice the chorizo into thin rounds or half-moons.
Ca. 3 min.
Kokkens note: The chorizo adds a smoky, spicy depth to the stew; adjust the amount to your preference.
9
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
Ca. 1 min.
Kokkens note: Using a Dutch oven ensures even heat distribution and excellent moisture retention for slow cooking.
10
Add the diced onion to the pot and sauté, stirring occasionally, until it becomes translucent and softened, about 5 minutes.
Ca. 5 min.
Kokkens note: Don't rush this step; properly softened onions form the flavor base of the stew.
11
Stir in the minced garlic, smoked paprika, and bay leaves, cooking for just 1 minute until fragrant.
Ca. 1 min.
Kokkens note: Garlic burns quickly, so keep a close eye on it and stir constantly to prevent bitterness.
12
Add the diced carrot and sliced chorizo to the pot, cooking for 5-7 minutes until the chorizo begins to render its flavorful fat and the carrots start to soften.
Ca. 7 min.
Kokkens note: The rendered fat from the chorizo will infuse the stew with rich flavor.
13
Stir in the canned diced tomatoes and the prepared tripe, ensuring everything is well combined.
Ca. 2 min.
14
Pour in the chicken broth, season with salt and black pepper, and bring the mixture to a gentle simmer.
Ca. 5 min.
Kokkens note: Taste and adjust seasoning as needed before the long simmer, keeping in mind flavors will concentrate.
15
Reduce the heat to low, cover the pot tightly, and simmer for 2 hours, or until the tripe is exceptionally tender and yields easily when pierced with a fork.
Ca. 2 t.
Kokkens note: Low and slow cooking is key to achieving melt-in-your-mouth tripe. Check for tenderness periodically after 90 minutes.
16
Add the white beans to the pot, stirring gently to incorporate them into the stew.
Ca. 1 min.
Kokkens note: If using canned beans, ensure they are thoroughly rinsed and drained to remove excess sodium and improve texture.
17
Continue to simmer the stew, uncovered, for another 20-30 minutes to allow the flavors to meld and the sauce to thicken slightly.
Ca. 30 min.
Kokkens note: This final simmering period helps the beans absorb the rich flavors of the stew.
18
Before serving, carefully remove and discard the bay leaves.
19
Finely chop the fresh parsley.
Ca. 2 min.
20
Ladle the hot Tripas à Moda do Porto into bowls and garnish generously with fresh chopped parsley.
Kokkens note: The fresh parsley adds a bright, herbaceous contrast to the rich stew.
21
Prepare the long-grain rice according to package instructions, if serving as an accompaniment.
Ca. 20 min.
Kokkens note: Fluffy white rice is an excellent canvas for soaking up the delicious stew.

Pr. portion

Næringsindhold

30%Score

Kalorier: 534,8kcal
Protein: 35,5g
Kulhydrat: 50,4g
Fedt: 15,1g
Kostfibre: 6g
Sukker: 4,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Kokkens note:

This hearty stew is traditionally served with plain white rice, which perfectly soaks up the rich sauce. For a complete Portuguese experience, pair it with a robust red wine from the Douro Valley. You can vary the vegetables by adding bell peppers or leeks, or adjust the spice level by increasing the smoked paprika or adding a pinch of cayenne pepper.

Opbevaring

Store leftover Tripas à Moda do Porto in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if the stew appears too thick. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.