Emprimir
Correo Electrónico
Add a photoOporto is renowned for its Tripe dishes. In Oporto this classic dish is called Tripas but in the south it is known as DOBRADO. Take your time over this dish its worth it.
I have a love affair with Tripe,i have played around with the basic recipe to eventually get to what I enjoy
Ingredientes
- ï¶ 1 cup dry white kidney beans (or 2 cans if you are lazy)
- ï¶ 1 ham hock ï¶ 500 gms Tripe (honeycomb if you can get it) cut into 2cm sq
- ï¶ 4 tablespoons lard (cooking fat)
- ï¶ 2 medium onions chopped.
- ï¶ 2 carrots chopped
- ï¶ 2 cloves garlic,minced
- ï¶ 2 TBS sweet Paprika
- ï¶ 1 TBS ground Cumin
- ï¶ 1/2 cup chopped fresh Parsley
- ï¶ 1 Bay leaf
- ï¶ 2 cups chopped Tomato with juice
- ï¶ 125gms Chourico sliced
- ï¶ Ground black Pepper to taste
Direcciones
- Soak beans overnight, simmer ham hock and Tripe in lightly salted water till tender +_ 2 Hrs, .While this is going on place beans in pot and cover by 3 ins water and simmer till tender +-1-1/2 Hrs.( For extra flavour use the water from the meat to cook the beans)
- When meat tender remove from heat and remove meat from bone, add together meat and beans with some of the cooking liquid.
- In a saucepan melt the lard; add onions, carrots and garlic, sauté till onions tender. Add Paprika, Cumin, Parsley and Bay leaf, stir well.
- Add Tomato and Chorizo and cook for _+ 5mins.
- Now add the Onion mixture to the beans and meat, bring to the boil and then simmer for 30mins uncovered. The consistency should be dryish (I did not let it get too dry as I like the gravy over mash) season with pepper and serve
