Tripas a Moda do Porto

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  • 1 kg Veal tripe (comprising books or frills, honeycombs, and cap )
  • 1 the hand of veal
  • 150 g of choriça meat
  • 150 g of orelheira
  • 150 g of bacon or ham
  • 150 g of cured
  • 150 g of meat of a pig's head
  • 1 chicken, or half a chicken
  • 1 kg of butter bean
  • 2 carrots
  • 2 large onions
  • 1 tablespoon of lard
  • 1 bunch of parsley
  • 1 bay leaf
  • salt and pepper


Wash the guts very well and rub with salt and lemon. Bake in the water and salt. Clean-if the hand of veal and bakes. In another container bake-if the remaining meat and chicken. These meats take off as they baking.

Boil the beans already steeped with the carrot slices and an onion to the panel. Cock-if an onion and pop-if a spoonful of lard.

Join all the meat, cut into pieces (including tripe, chicken, sausages, etc. ). Ceases to establish a little and introduces the beans. Season with salt, pepper, at the time, the bay leaves and parsley. Lets reach as well.

Removes the parsley and serve in bowl or earthenware dish, sprinkled with cumin, chopped parsley and accompanied with white rice and dry.

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