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Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. It is considered the traditional dish of the city of Porto , in Portugal, and widely known across the entire country, where it is also simply called dobrada .
A typical dish of tripas à moda do Porto (tripes Porto style) also known as dobrada across Portugal. The dish originated in Porto, in northern Portugal, where it is called dobrada or tripas—people from Porto are nicknamed tripeiros. It has been a traditional Portuguese dish since the 15th century, and became also traditional in Brazil. [2]
Tripas or dobrada in Portuguese cuisine is beef stomach, and in the form of tripas à moda do Porto (tripes Porto style, with white beans, rice and carrots) is considered the traditional dish of the city of Porto, whose inhabitants are informally known as tripeiros. It is a typical and usual dish across many different regions of Portugal and is ...
Whatever the truth may be, since at least the 17th century, people from Porto have been known as tripeiros or tripe eaters. Another Portuguese dish with tripe is dobrada. Nowadays, the Porto region is equally known for the toasted sandwich known as a francesinha (meaning "Frenchie"). Many other meat dishes feature in Portuguese cuisine.
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Tripes à la mode de Caen. Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France.. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), [1] plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a bouquet ...
Pastel de feijão (plural: pastéis de feijão) is a Portuguese crispy dough pastry, filled with a navy bean jam. They were first introduced in the town of Torres Vedras in the early 20th century though its origin may date earlier as it was originally produced by nuns. [1]
Carvalheiro, Célia (18 February 2022). "Receita de Pão de Ló de Coimbra - Momentos Doces e Salgados". Receitas Momentos Doces e Salgados (in European Portuguese). Carvalho, Bruno; Sena, Maria (4 June 2019). "Pão-de-ló: history & recipe of Portugal's favorite cake". Amass. Cook. Cascudo, Luís da Câmara (1983).