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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]
The oldest known book on Portuguese cuisine (Portuguese: Cozinha portuguesa), entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others. [1] Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936. [2]
Carne de porco à alentejana. Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine.It is a combination of pork and clams, with potatoes and coriander. [1]
Cozido à portuguesa; Gaspacho; Sopa da Beira; Sopa da pedra; Sopa de agrião e feijão (watercress and beans) Sopa de bacalhau dos campinos; Sopa de cação; Sopa de casamento; Sopa de castanhas; Sopa de lingueirão; Sopa de peixe; Sopa de tomate com ovos escalfados; Vinhadalhos; Xarém – a thick soup from Algarve, Portugal.
Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣezɐ]) or Portuguese stew is a type of cozido, traditional Portuguese boiled meal. [ 2 ] [ 3 ] [ 4 ] Numerous regional variations exist throughout Portugal , and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portugal.
The Portuguese Riviera (Portuguese: Riviera Portuguesa) is a term used in the tourist industry for the affluent coastal region to the west of Lisbon, Portugal, centered on the coastal municipalities of Cascais (including Estoril), Oeiras and Sintra.
Areias Brancas (lit. ' white sands ') are moist flourless cakes containing finely ground almonds, egg yolks, and sugar. [11] Unlike other areias which are formed like cookie dough, this cake is made with a batter that are baked into small individual molds.