Tripas à Moda do Porto

• Tripe 800g
• Chorizo 100g
• Smoked ham 150g
• Onion 2 medium
• Garlic 3 cloves
• Tomato paste 1 tbsp
• Olive oil 50ml
• Salt 1 tbsp + to taste
• White beans 500g (cooked, drained)
• Lemon juice 60ml

How to Make It

• 1

  Clean the tripe thoroughly in cold water with the 60ml lemon juice to remove impurities, then rinse well.

• 2

  Boil the tripe in a large pot with 3 litres of water and 1 tbsp salt for 90 minutes, until tender enough to pierce with a fork. Drain, keeping the cooking liquid.

• 3

  Sauté the chopped onion and minced garlic in 50ml of olive oil until soft and translucent.

• 4

  Add the sliced chorizo and cubed ham to the pan, frying until the fat renders and turns the oil golden.

• 5

  Stir in the tomato paste and cook for 2 minutes to remove acidity, then add the 500g drained cooked white beans.

• 6

  Combine the cooked tripe with the bean mixture, adding 250ml of the reserved tripe cooking liquid to create a thick sauce.

• 7

  Simmer everything together on low heat for 20 minutes to allow the flavors to marry perfectly.

• 8

  Season with salt to taste and serve piping hot, traditionally accompanied by white rice.