Porto-Style Tripe | Tripas à Moda do Porto Recipe

1. Wash the beef tripe very thoroughly, then rub it vigorously with half of the salt and the lemon.
2. Season the remaining raw meats (chicken, pork belly, pork ear, calf's foot) with the rest of the salt.
3. Boil the calf's foot and pork ear in a pot filled with water using a pressure cooker to speed up this step.
4. In a separate pot of water, boil the pork belly and the chicken, letting them cook for about 30 minutes.
5. Heat the pork lard in a large heavy-bottomed pot, sauté the chopped onion and garlic along with a bay leaf, add the carrots and let it cook gently over low heat.
6. Sprinkle in a little paprika, chop all the cooked meats into bite-sized pieces and add them to the pot, slice the sausages (blood sausage and chorizos) into rounds, add them in, mix everything well, and deglaze the pot by pouring in the white wine.
7. Let the mixture cook for about 5 minutes, then add the cooked white beans, stir well, and let it all simmer together over low heat for about 15 minutes so the flavors can meld and the sauce can thicken.
8. Taste the dish and adjust the seasonings as needed.
9. Sprinkle generously with fresh parsley and serve hot alongside white rice.

Adapted from a Recipe by: Pingo Doce