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Tripas à Moda do Porto
DOBRADA!
PORTUGAL
Tripas à Moda do Porto is a traditional Portuguese dish and a signature dish of the city of Porto, whose citizens even earned the nickname ‘tripeiros’ because of their love for tripe.
This dish typically consists of various meat leftovers such as veal tripe, pork and calf knuckles, various parts of chicken and beans, vegetables and spices.
Tripas à Moda do Porto dates back to the 15th century. The most famous legend about the invention of this dish is the one with Dom Henrique. Dom Henrique or Henry the Navigator was the son of King Joao I and a great explorer. As he was preparing his ships to conquer Ceuta, an autonomous Spanish city on the African coast of the Mediterranean in 1415. he asked the people of Porto to contribute food for his crew. And so they did, and to such an extent that all that was left was tripe. Not willing to starve, Porto locals used their imagination and invented this rustic stew using leftovers. Through time this dish went through some changes – for example beans, now a key ingredient, probably arrived in Portugal in the 17th century and were afterward added to the dish – but Porto tripe was made in more or less the same way for centuries.
Porto tripe is a very important dish for many Portuguese. Actually, it is so important that it was highlighted in many local poems and songs and there is even a tripe culinary society dedicated to the dish.
Even though almost every family has its own version of the original recipe, which is passed down from generation to generation, Porto tripe is slowly losing its popularity in modern Portuguese cuisine.
To make vegan tripe we used various types of mushrooms and jackfruit. Mushroom texture and consistency are very similar to the texture and consistency of tripe, while jackfruit is a good substitute for pig and chicken meat.
RECIPE FOR 4-6 SERVINGS
// easy peasy // €€€
Preparation: 20 min // Cooking: 40 min // Total: 60 min
INGRIDIENTS
150g King oyster mushrooms, cut into stripes*
300g stone mushrooms, cut into stripes*
250g canned jackfruit
2 tomatoes, diced
1 large carrot, cut into larger cubes
300g white beans, fresh or canned**
1 large onion, ½ diced into larger cubes, ½ finely diced
100g vegan bacon, cut into larger pieces
100g vegan chorizo, cut into larger pieces
4 garlic cloves, minced
100ml white wine
600ml vegetable broth
4 Tbsp of olive oil
3 bay leaves
bunch of parsley, roughly chopped
1 Tbsp tomato paste
1 tsp red paprika
1 Tbsp salt, more or less to taste
1 tsp pepper, more or less to taste
- In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Add half of the onion (finely diced) and garlic and cook for a few minutes.
- Add mushrooms and cook for a few minutes, stirring occasionally.
- Add white wine and cook for another 10 minutes, stirring occasionally.
- Add carrots and tomatoes and cook for a few minutes, stirring occasionally.
- Add beans, tomato paste, paprika, salt, pepper, bay leaves and vegetable broth and cook for 10 minutes, stirring occasionally.
- Meanwhile, heat the rest of the olive oil in a frying pan. Cook pieces of vegan chorizo and bacon for 3-5 minutes and afterward add it to the stew.
- Add parsley and cook for 20-30 minutes stirring occasionally.
- Serve warm, with rice or on its own.
- Bom apetite!
NOTE!
*We used oyster and stone mushrooms, due to their texture. You can use any combination of mushrooms.
** If you are using fresh white beans, soak them the day before overnight and boil them before adding them to the rest of the ingredients. If you are using canned white beans, rinse and wash them before adding them to the stew.
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Keep it Vegan!
Thank you for taking your time and exploring our recipes! We hope that we have inspired you to try out some dishes.