Tripas à moda do Porto: how to put it on the menu
Tripas à moda do Porto is a stew of tripe (veal tripe) with white beans, chouriço, salpicão, pig’s ear or cow heel, chicken and carrot, seasoned with cumin and served with fluffy white rice.
Updated October 2026
How it reads on the menu, in each language
| Language | Name | Line for the guest |
|---|---|---|
| Portuguese | Tripas à moda do Porto | Guisado de dobrada com feijão-branco, chouriço, carnes e cenoura, temperado com cominhos; servido com arroz branco. |
| English | Tripas à moda do Porto | Porto-style tripe stew with white beans, chouriço, mixed meats and carrot, seasoned with cumin. Served with white rice. |
| Spanish | Tripas à moda do Porto | Guiso de callos al estilo de Oporto con alubias blancas, chorizo, carnes y zanahoria, con comino. Se sirve con arroz blanco. |
| French | Tripas à moda do Porto | Ragoût de tripes à la mode de Porto, haricots blancs, chouriço, viandes et carottes, au cumin. Servi avec du riz blanc. |
Usual allergens to check
None of the 14 allergens is part of the base recipe. Check the sausages, stocks and sides you use.
A guide based on the traditional recipe. Only your recipe and your suppliers tell you what the dish contains. How to list allergens
What Tripas à moda do Porto is
According to tradition, in 1415 Porto gave all its meat to the ships leaving for Ceuta and kept only the tripe — hence the dish and the locals’ nickname, “tripeiros”.
How to write it for visitors
Write “tripe” clearly. It is better for a visitor to know what is coming than to send the dish back. The tripeiros story, in one line, also helps sell it to adventurous eaters.
Where and when it is eaten
In Porto, in tascas and traditional restaurants, often as a Thursday or weekend dish.
Frequently asked questions
Does tripas à moda do Porto contain allergens?
The traditional recipe contains none of the 14 allergens directly. Check the cured sausages (they may contain sulphites) and any bought stock (it may contain celery).
How do I explain tripas to a visitor?
“Porto-style tripe stew with white beans, chouriço and mixed meats, seasoned with cumin” — plus the tripeiros story if you have room.