Tripe Oporto Style Recipe

Name: Tripe Oporto Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tripe-cooked and cut into 1-inch pieces; 1/2 to 3/4 pound veal shank; Salt; Freshly ground black pepper; Water, to cover; 1/4 cup olive oil; 1/4 pound cured ham, small diced; 1/2 pound Chourico sausage, small diced; 2 cups chopped onions; 1 1/2 cups chopped carrots; 2 tablespoons minced garlic; 1/2 whole chicken, cut into 6 pieces; 1/4 cup Port; 1 cup chicken stock; 1/2 teaspoon ground cumin; 2 teaspoons piri-piri sauce or crushed red pepper; 2 bay leaves; 1 cup dried white beans, soaked overnight, cooked until tender and drained; 1/4 cup chopped parsley

Servings: persons

1 pound tripe-cooked and cut into 1-inch pieces
1/2 to 3/4 pound veal shank
Salt
Freshly ground black pepper
Water, to cover
1/4 cup olive oil
1/4 pound cured ham, small diced
1/2 pound Chourico sausage, small diced
2 cups chopped onions
1 1/2 cups chopped carrots
2 tablespoons minced garlic
1/2 whole chicken, cut into 6 pieces
1/4 cup Port
1 cup chicken stock
1/2 teaspoon ground cumin
2 teaspoons piri-piri sauce or crushed red pepper
2 bay leaves
1 cup dried white beans, soaked overnight, cooked until tender and drained
1/4 cup chopped parsley

1
Season the tripe with salt and pepper.
2
In a large saucepan, over medium heat, add the tripe and veal.
3
Cover with water and bring to a boil.
4
Reduce the heat to simmer and cook for 1 1/2 to 2 hours, or until tender.
5
Drain and cool completely.
6
Remove the veal from the shank and set aside.
7
In a large saute pan, over medium heat, add the oil.
8
When the oil is hot, add the ham, and saute for 1 minute.
9
Add the sausage and continue to cook for 2 minutes.
10
Add the onions, carrots, and garlic.
11
Season with salt and pepper.
12
Continue to saute for 2 minutes.
13
Season the chicken with salt and pepper.
14
Add the chicken and saute for 1 minute.
15
Add the port, chicken stock, cumin, red pepper and bay leaves.
16
Cover and simmer for 25 minutes.
17
Add the tripe, veal, and beans.
18
Continue to simmer for 20 minutes.
19
Remove the bay leaves.
20
Ladle into serving bowls and garnish with parsley.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound tripe-cooked and cut into 1-inch pieces, 1/2 to 3/4 pound veal shank, Salt, Freshly ground black pepper, and more.

Yes, Tripe Oporto Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tripe Oporto Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions