PORTUGAL PORTO - GASTRONOMY

GASTRONOMY

Porto’s gastronomy is a mirror of its cultural diversity.There are several linked stories, several legends told from generation to generation, which today complete the traditions of the townfolk. Among the most famous ones, the typical dishes from Porto are characterized both by its incomparable taste and by the uniqueness of its making.

Famous and unique, Port Wine is a fortified wine produced exclusive in the Demarcated Douro Region and aged in cellars. Originally, it was transported down the Douro River on the traditional Rabelo boats, replicas of which can be seen next to the Luis I bridge. The history of the precious nectar is revealed on a guided tour to the famous Port Wine Cellars or the Port Wine Musuem where numerous objects tell the city’s commercial history and its relationship with the world renowned wine

TRIPASS A MODA DO PORTO( PORTO STYLE TRIPE)

Dish that named the townspeople: “ Tripeiros “ (Tripe people). Legend has it that,when in the 15^th century the Infante D Henrique left from Porto to conquer Ceuta, the people from Porto, full of selfness , gave all the meat to the troops and were left just with the guts and  tripe ( tripas). But the city’s irreverence allowed dissipating such adversity; the guts and tripe were cooked in a stew and thus this tasty traditional dish came about, which recipe we now share with you.

Thoroughly wash the tripe , rub with course salt and let it set in vinegar, water and a half squeezed lemon, for 1 hour. Wash again, several times, and put in a pot with water. Let it slow cook for 1 hour. Change the cooking water and put the chicken and the veal trotter together with tripe. Let it boil until the chicken is ready.

Remove the chicken and cook for longer the tripe and the veal trotter. Boil the bean and aside the port trotter. Put the oil and the lard in a casserole and add the chopped garlic and the chopped onion. Then let it brown and then add the chopped carrots, the diced ham, the round slice of meat smoked sausage and chop the thick pork sausage in semi-circles. Let it stew a little.

Add the well boiled and cut tripe, the trotter and the veal trotter cut into small pieces. Let it stew and add a little of the broth of the tripe and the chicken. Season with salt and black pepper, cloves and paprika. Let it boil some more. Finally, add the beans and let it thicken on a very low heat.

When serving, put the shredded chicken over the tripe and sprinkle with a little cumin. Serve with white rice

INGREDIENTS

400G White butter beans

500g veal tripe (ox stomach and guts)

1 pork trotter

½ veal trotter

200g fatty smoked ham

200g thick pork sausage

½ fatty chicken

1 meat smoked sausage

2 bay leaves

3 cloves of garlic

1 carrot

1 dl olive oil

1 tablespoon pork lard

1 teaspoon paprika

2 cloves

1 dessertspoon ground cumin salt and pepper