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 15th 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
