Tripe Oporto Style

Recipe Ingredients

1 lb	454g / 16oz	Tripe - cooked, and
		Cut into 1" pieces
1/2 lb	227g / 8oz	Veal shank - (to 3/4 lb)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Water - to cover
1/4 cup	59ml	Olive oil
1/4 lb	113g / 4oz	Cured ham - small diced
1/2 lb	227g / 8oz	Chorizo sausage - small diced
2 cups	125g / 4.4oz	Chopped onions
1 1/2 cups	165g / 5.8oz	Chopped carrots
2 tablespoons	30ml	Minced garlic
1/2		Chicken - cut into 6 pieces
1/4 cup	59ml	Port wine
1 cup	237ml	Chicken stock
1/2 teaspoon	2.5ml	Ground cumin
2 teaspoons	10ml	Piri-piri sauce or crushed red pepper
2		Bay leaves
1 cup	160g / 5.6oz	Dried white beans - soaked overnight,
		Cooked until tender, and drained
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

Season the tripe with salt and pepper. In a large saucepan, over medium heat, add the tripe and veal. Cover with water and bring to a boil. Reduce the heat to simmer and cook for 1 1/2 to 2 hours, or until tender. Drain and cool completely. Remove the veal from the shank and set aside.

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the ham, and saute for 1 minute. Add the sausage and continue to cook for 2 minutes. Add the onions, carrots, and garlic. Season with salt and pepper. Continue to saute for 2 minutes.

Season the chicken with salt and pepper. Add the chicken and saute for 1 minute. Add the port, chicken stock, cumin, red pepper and bay leaves. Cover and simmer for 25 minutes.

Add the tripe, veal, and beans. Continue to simmer for 20 minutes. Remove the bay leaves. Ladle into serving bowls and garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D25) - from the TV FOOD - NETWORK

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