“Tripas”, short for “Tripas á moda do Porto” (tripe Porto’s way).
Embedded in the city fabric is this unpretentious dish, to such an extent that the people native of Porto, are called Tripeiros!
So, cleanse your mind and put your preconceptions in the back burner. Find one of the many restaurants that serve Tripas, and go for it. You will come back for more, and more and more. You may even embark on a search of slight variations of the recipe.
Our favorite is prepared and served at the Restaurante Loureiro, on the Northern egde of the city, such a small cozy place with awesome attention and care, directed to you as a guest. We felt like family on all the times that we have been there [restauranteloureiro.pt].
It all started in 1415, when D. Infante D. Henrique (yes, the sea explorer mastermind) was commanded by his father the King D. João I, to go to Ceuta (North Africa) and conquer the city, with an strategic position at the entrance of the Mediterranean. It was quite a challenge enterprise, and the people of the city wanted to be part of it and help. Oxen, Lambs and Pigs were slaughtered, quartered and cured to be boxed and packed in the ships, to feed the army on a mission!
Afterwards, the leftovers were tripe (some ears feet and other parts). That was all the was left and the people made the most of it. The leftovers become a delicacy. more that 600 years later there are as many recipe variations as they are families in Porto, but they all revolve around the same ingredients, tripe, butter beans, salpicão, blood sausage, pig’s ear, ham,chicken, onions, carrots, lard and cumin.
It is my first stop every time we go back! You should too.

One more reason to visit Porto, Period.