Tripas à Moda do Porto

Ingredients

• 800 gveal tripe — cleaned and cut into ribbons
• 300 gveal shank — cubed
• 400 gdried white beans — soaked overnight
• 1chouriço de carne — sliced
• 150 gpork belly — cubed
• 1/2chicken — jointed
• 1onion — chopped
• 2carrots — sliced
• 5 clovesgarlic — minced
• 1 tspground cumin
• 2bay leaves
• 4 tbspfresh coriander — chopped
• 5 tbspolive oil
• to tastefine sea salt

Method

1. Start by soaking 400 g of dried white beans in plenty of cold water overnight. This will soften them and reduce cooking time. The beans should double in size and feel slightly tender when pressed.
2. In a large pot, bring water to a boil and add 800 g of veal tripe. Boil for about 10 minutes to remove impurities, then drain and rinse under cold water. This initial boil cleans the tripe and prepares it for cooking.
3. In the same pot, heat 5 tbsp of olive oil over medium-high heat. Add the veal shank (300 g), pork belly (150 g), and 1/2 chicken, browning each piece in batches. Ensure each piece is golden brown on all sides, which will add depth of flavor to the dish.
4. Remove the browned meat and set aside. In the same pot, add 1 chopped onion and 5 cloves of minced garlic, cooking until the onion is translucent and the garlic is fragrant. Stir in 1 tsp of ground cumin and 2 bay leaves, allowing the spices to release their aroma.
5. Return the browned meats to the pot, along with the rinsed tripe and 1 sliced chouriço de carne. Pour in enough water to cover the ingredients, then bring to a gentle simmer. Cover and cook for about 1.5 to 2 hours, or until the meats are tender and the flavors have melded together.
6. Once the meat is tender, add the soaked and drained white beans and 2 sliced carrots to the pot. Continue to simmer until the beans are fully cooked and the carrots are tender, which should take about 30 to 40 minutes. The beans should be creamy and the carrots soft but not mushy.
7. Taste the stew and adjust the seasoning with fine sea salt to your preference. Stir in 4 tbsp of freshly chopped coriander just before serving to add a fresh, vibrant note to the dish.
8. Serve the Tripas à Moda do Porto hot, with crusty bread or boiled potatoes on the side to soak up the rich sauce. The dish should be hearty, with a complex blend of flavors from the meats, spices, and fresh coriander.