Porto-Style Tripe (Tripas à Moda Do Porto)

Ingredients

• 2 pounds honeycomb beef tripe, cleaned
• 1/2 pound pork belly, cut into chunks
• 1/2 pound chouriço sausage, sliced
• 1/2 pound smoked ham, cubed
• 2 cups dried white beans, soaked overnight and drained
• 1 calf's foot, split (optional)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup olive oil
• 1 cup dry white wine
• 2 whole cloves
• 2 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups cooked white rice, for serving
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Rinse the cleaned tripe thoroughly under cold water, then cut into 1 1/2-inch squares.

2. 2

   Place the tripe and calf's foot (if using) in a large stock pot, cover with cold water by 2 inches, and bring to a boil over high heat.

3. 3

   Boil the tripe for 5 minutes, then drain and rinse well to remove any scum.

   5:00 · Initial tripe boil
4. 4

   Return the tripe and calf's foot to the cleaned pot, cover with fresh water by 2 inches, add 1 bay leaf, and bring to a simmer over medium heat.

5. 5

   Cover and simmer gently until the tripe is tender enough to pierce easily with a fork, about 3 hours, topping up water as needed.

   3:00:00 · Simmer tripe
6. 6

   Meanwhile, place the soaked and drained white beans in a separate saucepan, cover with water by 2 inches, and simmer over medium heat until just tender, 45 to 60 minutes. Drain and set aside.

   45:00 · Simmer beans
7. 7

   Heat the olive oil in a 12-quart stock pot or Dutch oven over medium heat and add the chopped onion and garlic. Cook, stirring, until softened and translucent, about 5 minutes.

   5:00 · Sauté onion and garlic
8. 8

   Add the pork belly chunks and cook, stirring occasionally, until lightly browned on the edges, about 8 minutes.

   8:00 · Brown pork belly
9. 9

   Stir in the sliced carrots, remaining bay leaf, cumin, paprika, and red pepper flakes, and cook for 1 minute until fragrant.

   1:00 · Bloom spices
10. 10

    Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pot, about 3 minutes.

    3:00 · Reduce wine
11. 11

    Drain the cooked tripe, discarding the bay leaf, and reserve 2 cups of its cooking liquid. Add the tripe, calf's foot meat (shredded from the bone), reserved liquid, cubed ham, and whole cloves to the pot.

12. 12

    Season with salt and black pepper, bring to a simmer, cover, and cook over low heat for 45 minutes to meld the flavors.

    45:00 · Simmer stew base
13. 13

    Add the sliced chouriço and cooked white beans to the pot, stirring to combine evenly.

14. 14

    Simmer uncovered over low heat until the stew thickens slightly and the sausage is heated through, about 20 minutes.

    20:00 · Simmer with sausage and beans
15. 15

    Taste and adjust salt and pepper as needed, then remove the cloves and bay leaf before serving.

16. 16

    Spoon the tripe stew over bowls of cooked white rice and garnish with chopped parsley.