Tripas à Moda do Porto

Ingredients

• 1.5 lbs beef tripe (honeycomb or flat cut), cleaned
• 1 large yellow onion
• 4 count garlic cloves
• 1 can (15 oz) white beans, canned or cooked
• 1 lb waxy potatoes (such as Yukon Gold)
• 2 count bay leaves
• 3 tbsp olive oil, salt, and pepper

Instructions

1. 1

   Rinse the beef tripe under cold running water, rubbing it gently with your fingers to remove any slime or debris; pat dry with paper towels.

2. 2

   Cut the tripe into 1-inch squares by slicing lengthwise into strips, then crosswise into bite-sized pieces, discarding any thick connective tissue.

3. 3

   Cut the onion in half lengthwise from root to tip, then peel away the papery skin and lay each half flat; slice crosswise into half-rings about 1/4-inch thick.

4. 4

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

5. 5

   Drain the canned white beans in a colander and rinse under cold water for 20 seconds, then set aside.

6. 6

   Cut the potatoes into 1-inch cubes by first cutting each potato lengthwise into 1-inch-thick slabs, then crosswise into sticks, then into cubes.

7. 7

   Heat the olive oil in a large heavy pot (6-quart capacity) over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

8. 8

   Add the tripe pieces in a single layer and do not stir; let them sear undisturbed for 3 minutes until the bottoms turn light golden, then stir and cook 2 more minutes.

9. 9

   Push the tripe to the side of the pot and add the sliced onion to the empty space; cook without stirring for 2 minutes until the onion begins to turn translucent.

10. 10

    Stir the onion together with the tripe, then add the minced garlic and stir constantly for 30 seconds until you smell a strong garlic fragrance.

11. 11

    Pour in 4 cups of water, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits; bring to a boil over high heat, about 3 minutes.

12. 12

    Add the potatoes, drained white beans, and bay leaves; stir once to combine, then reduce heat to medium and cover with a lid.

13. 13

    Simmer covered for 25 minutes until the potatoes are fork-tender and the tripe is soft and pale, not chewy.

14. 14

    Remove and discard the bay leaves, then taste a spoonful of the broth; add salt and pepper until the broth tastes savory and balanced.

Tools you’ll need

• large heavy pot (6-quart capacity) with a lid
• cutting board
• chef's knife
• colander
• paper towels
• wooden spoon
• soup spoon for tasting

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