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Dobroda - Porto-style Tripe & Bean Stew

What's the big idea?

The city of Porto has something of a reputation as the tripe-eating capital of Portugal, possibly of Europe! This dish is a traditional "rustic" favourite which has been enjoyed all over the northern half of the country for years, and is particularly popular in and around Porto.

Serve with a green vegetable of your choice and some warm crusty bread.

Shopping List

Here's the list of what you need:

  • 2lbs tripe
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 spicy Portuguese chouriço sausage (or use chorizo if not available), sliced
  • 1 x 400g can of chickpeas or beans, drained
  • 2 bay leaves
  • 1 x 400g tin chopped tomatoes
  • Salt and black pepper
  • 3 tablespoons chopped fresh parsley

What To Do

  • Wash the tripe well and cut it into bite sized pieces
  • Bring a large saucepan of salted water to the boil
  • Add the tripe, the cumin seeds and the peppercorns, and simmer for an hour and a half. Drain, but reserve some of the cooking liquid
  • Heat the oil in a flame-proof casserole or large wok, and fry the onion and garlic for 5 minutes
  • Add the tripe and sausage. Cook for a further minute or two and add the chickpeas, bay leaves and tomatoes
  • Simmer slowly for about an hour, adding some of the tripe cooking liquid if necessary to maintain a stew-like consistency
  • Season to taste. Serve, sprinkled with chopped fresh parsley

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