Tavern Stew · Tripe & Beans
Tripas à Moda do Porto
Photo: MariaCartas / Wikimedia Commons · CC BY-SA 3.0
Porto residents are nicknamed 'tripeiros' — tripe-eaters — because of this dish, a badge of civic pride rather than an insult.
White beans, tripe and assorted pork cuts are stewed slowly with carrots, cumin and paprika into a thick pot, traditionally served with rice. Long a fixture of Porto's tascas and market lunch counters.
Why it's made this way: Local legend holds that when Porto sent its stored meat supplies to provision the fleet that sailed to conquer Ceuta in 1415, the city was left with mostly offal, and tripe stew became the resourceful dish born from that sacrifice.
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Part of World of Street Food — 690 dishes from 118 countries.
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