Porto's Style Tripe

This is a thick, hearty stew made from pork or beef tripe (intestines), slow-cooked with white beans, carrots, and smoked chouriço. It has a delicate flavor despite its ingredients and is traditionally served with a side of white rice to soak up the savory, cumin-scented broth.

In the 15th century, locals gave all their best meat to the departing navy and kept only the tripe for themselves. This legendary sacrifice earned Porto residents their proud nickname: Tripeiros.