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 μερίδες
Cuisine: portuguese
Ingredients: 1.000 g beef tripe cleaned, cut into 2-inch strips; 60 ml white wine vinegar; 1 τεμ. onion chopped; 4 σκελίδα garlic minced; 2 κ.σ. olive oil; 1 κ.γ. smoked paprika; 2 τεμ. bay leaf; 2 τεμ. carrot diced; 100 g chorizo diced; 400 g canned diced tomato; 400 g white bean canned, rinsed and drained; 720 ml chicken broth; 1 κ.γ. salt; 0,5 κ.γ. black pepper freshly ground; 2 κ.σ. parsley fresh, chopped; 1 φλιτζάνι long-grain rice cooked, for serving (προαιρετικό)

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.

Πρωτότυπη συνταγή από Forkin

Συνολικός χρόνος: 3 ώ. 45 λ.
Μερίδες: 6
Δυσκολία: Μέτρια
Ανά μερίδα: 535 kcal

Χωρίς γλουτένη

Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει θειώδη. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.

Προετοιμασία

Υλικά

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 κ.γ.salt
0,5 κ.γ.black pepper, freshly ground

base

1 τεμ.onion, chopped
4 σκελίδαgarlic, minced
2 κ.σ.olive oil
1 κ.γ.smoked paprika
2 τεμ.bay leaf
2 τεμ.carrot, diced
100 gchorizo, diced
400 gcanned diced tomato

garnish

2 κ.σ.parsley, fresh, chopped

serving suggestion

1 φλιτζάνιlong-grain rice, cooked, for serving(προαιρετικό)

Εξοπλισμός

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

Η μέθοδος

Βήμα προς βήμα

1
Rinse the beef tripe thoroughly under cold running water to remove any impurities.
Περίπου 5 λ.
Σημείωση του μάγειρα: 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.
Περίπου 15 λ.
Σημείωση του μάγειρα: 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.
Περίπου 5 λ.
Σημείωση του μάγειρα: 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.
Περίπου 10 λ.
Σημείωση του μάγειρα: Uniform pieces will cook more evenly and be easier to eat.
6
Finely dice the onion and mince the garlic cloves.
Περίπου 5 λ.
Σημείωση του μάγειρα: A sharp chef's knife will make this prep work quicker and safer.
7
Peel and dice the carrots into small, uniform pieces.
Περίπου 5 λ.
Σημείωση του μάγειρα: Small dice will ensure the carrots soften and integrate well into the stew.
8
Slice the chorizo into thin rounds or half-moons.
Περίπου 3 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
Σημείωση του μάγειρα: 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.
Περίπου 5 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
Σημείωση του μάγειρα: 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.
Περίπου 7 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
14
Pour in the chicken broth, season with salt and black pepper, and bring the mixture to a gentle simmer.
Περίπου 5 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 ώ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
Σημείωση του μάγειρα: 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.
Περίπου 30 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
20
Ladle the hot Tripas à Moda do Porto into bowls and garnish generously with fresh chopped parsley.
Σημείωση του μάγειρα: 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.
Περίπου 20 λ.
Σημείωση του μάγειρα: Fluffy white rice is an excellent canvas for soaking up the delicious stew.

Ανά μερίδα

Διατροφικά στοιχεία

30%Βαθμολογία

Θερμίδες: 534,8kcal
Πρωτεΐνη: 35,5g
Υδατάνθρακες: 50,4g
Λιπαρά: 15,1g
Φυτικές ίνες: 6g
Σάκχαρα: 4,9g

Εκτίμηση με βάση τις ποσότητες των υλικών της συνταγής. Οι τιμές μπορεί να διαφέρουν ανάλογα με τις μάρκες και τις αντικαταστάσεις.

Διατηρήστε το σωστά

Σημείωση του μάγειρα:

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.

Αποθήκευση

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

Ξαναζέσταμα

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.