Tripas à moda do Porto
Tripe and white beans with mixed meats, a slow dish that many traditional houses cook only on certain days of the week: worth asking before you sit down, because it is not always on the menu and cannot be improvised. The nickname of Porto's people, tripeiros, comes from the legend of the 15th-century fleet that sailed for Ceuta taking the good meat and leaving the city the offal.
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