Tripas à Moda do Porto

Step 1

Pour 2 tablespoons olive oil into a large pot and set it over medium-high heat. Wait until the oil shimmers and moves quickly when you tilt the pot, about 60 seconds.

Step 2

Add the 1.25 pounds of tripe squares to the hot oil. Stir once every 30 seconds for 5 minutes, until the tripe is lightly browned on the edges and loses its raw appearance.

Step 3

Sprinkle in the 4 minced garlic cloves and stir constantly for 30 seconds until the kitchen smells strongly of garlic.

Step 4

Pour in the 14.5 oz can of crushed tomatoes, then rinse the empty can with 1.5 cups of water and add that to the pot. Stir everything together.

Step 5

Add the 2 bay leaves to the pot. Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to medium-low and cover the pot with a lid.

Step 6

Simmer covered for 30 minutes, stirring once halfway through, until the tripe is fork-tender and breaks apart easily.

Step 7

Remove the lid and stir in the 1 can (15 oz) of drained white beans. Simmer uncovered for 3 minutes, stirring once, until the beans are heated through.

Step 8

Taste the stew and add a pinch of salt and a few grinds of black pepper. Stir to combine.

Step 9

Remove the pot from the heat and fish out the 2 bay leaves with a slotted spoon, discarding them.

Step 10

Ladle the stew into four bowls and serve hot.