Tripas à Moda do Porto
A rustic Portuguese stew of tender tripe and white beans simmered with tomatoes, garlic, and bay leaf. This hearty, aromatic braise is a Porto classic—deeply savory and wonderfully comforting.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 pounds cleaned beef tripe, cut into 1-inch squares
- 1 can (15 oz) canned white beans (cannellini), drained and rinsed
- 1 can (14.5 oz) canned crushed tomatoes
- 4 cloves garlic cloves, minced
- 2 leaves bay leaves
- 2 tablespoons olive oil
Instructions
- 1
Pour 2 tablespoons olive oil into a large pot and set it over medium-high heat. Wait until the oil shimmers and moves quickly when you tilt the pot, about 60 seconds.
- 2
Add the 1.25 pounds of tripe squares to the hot oil. Stir once every 30 seconds for 5 minutes, until the tripe is lightly browned on the edges and loses its raw appearance.
- 3
Sprinkle in the 4 minced garlic cloves and stir constantly for 30 seconds until the kitchen smells strongly of garlic.
- 4
Pour in the 14.5 oz can of crushed tomatoes, then rinse the empty can with 1.5 cups of water and add that to the pot. Stir everything together.
- 5
Add the 2 bay leaves to the pot. Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to medium-low and cover the pot with a lid.
- 6
Simmer covered for 30 minutes, stirring once halfway through, until the tripe is fork-tender and breaks apart easily.
- 7
Remove the lid and stir in the 1 can (15 oz) of drained white beans. Simmer uncovered for 3 minutes, stirring once, until the beans are heated through.
- 8
Taste the stew and add a pinch of salt and a few grinds of black pepper. Stir to combine.
- 9
Remove the pot from the heat and fish out the 2 bay leaves with a slotted spoon, discarding them.
- 10
Ladle the stew into four bowls and serve hot.
Tools you’ll need
- large pot with lid (4-quart or larger)
- cutting board
- knife
- wooden spoon
- measuring spoons
- measuring cups
- slotted spoon
- ladle
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