Saucepan@saucepan · Shared this recipeFollowPortuguese · dinnerPorto-Style Tripe and White Bean Stew (Tripas a Moda do Porto)A hearty Portuguese stew of honeycomb tripe, pork ribs, chorizo, and white beans simmered in chicken stock and wine.total12 hr 25 minprep10 hrcook2 hr 25 minservings6Original recipe on sbs.com.auKeep this recipeAdd a copy of Porto-Style Tripe and White Bean Stew (Tripas a Moda do Porto) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings300 g dried cannellini or white beans, soaked overnight2 litres chicken stock3 bay leaves750 g honeycomb tripe, cut into 4 cm squares1 lemon, juiced80 ml olive oil500 g American-style pork ribs, cut into 3 pieces1 large onion, roughly chopped1 carrot, chopped1 celery stalk, chopped1 chorizo, cut into 2cm-thick rounds2 garlic cloves, crushed0.25 cup coriander, roughly chopped125 ml dry white winecrusty bread, to serveStepsClear checksTap an ingredient or step to check it off.1Step 1: Drain beans and rinse under running water. Place in a large pan with stock and 1 bay leaf. Bring to the boil, then reduce heat to medium and cook for 30 minutes or until just tender.2Step 2: Meanwhile, place the tripe in a bowl with lemon juice and stand for 30 minutes. Drain and discard juices.3Step 3: Remove beans from heat and cool. Drain beans, reserving 750 ml stock.4Step 4: Heat 1 tbsp oil in a large, ovenproof saucepan over medium heat. Add pork ribs and brown for 3 minutes, then transfer to a plate.5Step 5: Preheat oven to 200°C. Add the remaining 60 ml oil and onion to the pan and cook for 5 minutes or until onion is golden. Add carrot and celery, and cook for 3 minutes or until carrot is softened. Add pork ribs, chorizo, garlic, coriander and remaining 2 bay leaves, and cook, stirring occasionally, for 10 minutes or until heated through.6Step 6: Stir in the tripe, wine and enough of the reserved stock to cover. Season with salt and white pepper. Cover the pan, transfer to the oven and bake for 30 minutes. Reduce heat to 180°C, add the cannellini beans, cover and cook for a further 1 hour or until the tripe is tender. Add a little water if the sauce is too thick. Serve with crusty bread.getsaucepan.com/r/18095cea-cfc2-457e-a078-696c8954556f · Original: https://www.sbs.com.au/food/recipe/porto-style-tripe-and-white-bean-stew-tripas-a-moda-do-porto/89ai3e6jq
