Porto-style Tripe

Ingredients

• 1 kg of tripe
• 2 onions
• 2 garlic cloves
• 200 g of bacon
• 1 liter of meat broth
• 100 ml of red wine
• 200 g of potatoes
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 red onion
• 1 teaspoon of chili flakes

Method

1. Cut the tripe into pieces about 5 cm in size and rinse well in water to remove any residues.
2. In a large pot, heat the oil and chili flakes, sauté the bacon and onions.
3. Add the tripe, broth, wine, balsamic vinegar, salt, and pepper. Cover and simmer on low heat for 2 hours.
4. Meanwhile, cut the potatoes into cubes and cook them in salted water for 10-15 minutes.
5. After the time is up, add the potatoes to the broth and let it cook for another 30 minutes.
6. Check the seasoning and adjust with salt and pepper. Serve hot with cucumbers sliced.
7. Drizzle with a little olive oil before serving.