Nancy's Portuguese-Style Tripe with Beans

A traditional and hearty dish from Portugal. It's made with tripe (the edible stomach lining of cows) and white beans, cooked in a rich, flavorful broth. The dish is deeply savory, often featuring onions, and sometimes chouriço, which enhance the overall taste.

Wash tripe and place in bowl with cold water. I had the tripe in water for 2 1/2 hours (changing the water 3 times).

Ingredients:

• 2 1/2 pounds of beef tripe
• 1 lemon cut in half
• Cold water
• 1 chouriço
• 1 teaspoon of paprika
• 1 tablespoon of hot pepper sauce
• 1/2 teaspoon of ground white pepper
• 3 tablespoons of fresh chopped parsley
• 1 cup of tomato sauce
• 2 small carrots (cut in small pieces)
• 1 large onion diced
• 1 can (540ml) of canned white pea beans (navy beans) (including the liquid)
• 5 tablespoons of extra virgin olive oil
• 2 cups of water ( add more if needed
• 2 ounces or 50 ml of red wine
• Salt for seasoning (to your liking)

4 servings

Please watch the video for directions.

Video Credit: DIYwithnancyg

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