Forget your prejudices about tripe. It is a wonderful food when it is not served in a flour based white sauce.

Porto has a reputation for being the home of Port but in fact the wine comes from further up the Duoro River. The wine is aged and exported from here by companies established centuries ago by British traders.

In fact, port wine is not very popular in the region. Most of the locals drink table wines.

The major ingredients of this Dobrada recipe are peasant foods, but the combination is a hearty dish which would go with a variety of wines. This is rustic food for working people but can be enjoyed by anyone who cares to take a little trouble.

Ingredients

• 400g chick peas (garbanzos) soaked overnight (or substitute 1 can of chickpeas)
• 1 kg tripe
• 1 large onion
• 4 cloves garlic
• 1 tsp cumin seeds, peppercorns or juniper berries (or use all 3)
• 1 bay leaf
• 1 cup of chopped parsley
• 1 tin crushed tomatoes
• 1 hot chorizo
• Olive oil
• Salt and black pepper

Method

Drain soaked chickpeas and simmer in salted water for 2 hours until tender. Drain. If you are using canned chickpeas they need no preliminary cooking.

Meanwhile wash the tripe well and cut it into bite sized pieces. Simmer it in salted water with the spice seeds in another pot for 90 minutes or so. Drain and reserve 2 cups of the cooking liquid.

Saute chopped onion and crushed garlic in a casserole. Add the tripe and the sliced chorizo or a Portuguese chourcio if you can get one. Cook a further minute or two and add the chickpeas and tomatoes. Cook slowly for another 50 to 60 minutes adding some of the tripe cooking fluid if necessary. You are aiming for a stew like consistency.

Adjust seasoning and serve hot with a green vegetable.

Wine Suggestion

This dish could be served with a strong aromatic dry white wine such as Albarino or Vermentino or a red wine such as Tempranillo.