HOW “TRIPAS AOS MOLHOS” WERE BORN
“Hey Fernanda, you have a restaurant, do you want to take the tripe and try to cook it?” The suggestion came from a sister-in-law, owner of a butcher’s shop. Fernanda accepted the offer and tried to wrap the cow’s tripe and intestines, parts that until then had not been used, with ham and parsley. A happy accident. This is how the famous Tripas aos Molhos were born, the most characteristic dish of the Chaxoila Restaurant, in Vila Real, and whose recipe began to be replicated by other restaurants, becoming, in a short time, one of the greatest specialties of the capital of Transmontana. The tripe is washed very well, with boiling water, and is passed through cold water and lemon many times to remove any unpleasant taste. The same is done with the cow’s stomach. Then, cut the tripe into squares and add pieces of ham, the thickness of a finger, and a small amount of parsley. Roll everything up in the thin casing, finishing with a bow. Let them cook for a couple of hours, so that they become soft and tasty.