Tripas à moda do Porto (Porto-style guts) – much more than just a kitchen dish!
Porto is, in fact, a very peculiar city: it gave its name to two of those who are today one of its great ambassadors in the World: Wine – our Port wine, and guts – always called Porto-style guts (Tripas às moda do Porto) .
Almost (if not all) of Porto’s most typical restaurants have this dish as one of their daily dishes, or have a day of the week for it – usually Thursday! You can’t come to Porto and not try this dish – like it or not!
But how did it come about anyway?
The legend told us that in 1415, in the middle of the Discoveries, the habitants of Porto donated all their meat to the armada that left Porto to conquer Ceuta, leaving only the guts to eat, giving rise to one of the best known dishes of the city, the Porto-style guts. Another myth about this typical dish refers to the French Invasions, that during the siege of Porto there was no more food in the city and that the only meat available was the guts.
What is the true legend? We will always be in doubt about it…
To protect such a noble dish, a confraternity was even created: the Gastronomic Confraternity of the Tripas à Moda do Porto, whose objective is to promote the Tripas à Moda do Porto dish, highlighting its gastronomic value, its historical significance and its interest: popular, tourist, cultural and economic.
We do not know the true story of how this dish came about, but we know the recipe we share according to the confraternity itself.
Porto Gut Recipe
- Once thoroughly washed, rub it thoroughly with coarse salt and soak it in vinegar, water and lemon cut and squeezed for 1 hour. Rinse again in several waters and place in a pan of water and boil for 1 hour.
- Then remove this water and place the chicken and the veal hand together with the casings and cook again until the chicken is cooked and remove it, letting the casings and the veal hand finish cooking.
- Cook the beans and the pork chop separately.
- Bring the olive oil, lard to a boil, and add the chopped garlic and finely chopped onions, then lightly browning the carrot, diced ham and sliced chorizo and half-moons salted. Let it stew a little and add the sliced and well-cooked casings, the chop and the veal hand cut into pieces; let it cook a little more and then add some water from the cooking of the guts and other meat.
- Season with salt, black and white pepper, cloves and paprika and let it stew some more.
- Finally add the cooked beans with a little water from the meat cooking and let it stir, stirring regularly and in low heat. The stock should be thick and unctuous due to the cooking of the calf’s hand and the gelatin it leaves in the water.
- Shred the chicken, at the time of serving finish the casings with the cumin powder and place the shredded chicken over the casings. Serve very warm with white rice.