How to make Tripas à Moda do Porto

Why cooks start here

Tripas à Moda do Porto is cooked the way Porto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Tripas à Moda do Porto hails from the northern city of Porto, where it has warmed the hearts and bellies of locals for centuries. Often enjoyed during festive gatherings or on a chilly evening, this dish reflects the city's robust culinary traditions and its love for hearty, comforting meals. Each family might have its own variation, but the essence remains the same—an unpretentious celebration of humble ingredients. This stew is a tapestry of textures and flavors, with tender tripe and veal shank mingling in a rich, savory broth. The chouriço and pork belly lend a deep, smoky note, while the cumin and fresh coriander brighten the dish. Each bite is a harmonious blend, with the beans soaking up the aromatic olive oil and garlic. It is a dish that demands nothing more than a simple plate and an appreciative appetite.