It all starts with the pork’s tripe stew. Delicately seasoned in the Minho’s way, it takes its time to refine its flavour. The tripe is stuffed with flour, seasoned and well stewed. It is excellent to accompany “rojões” (fried diced pork) or other traditional dishes. It should be consumed immediately after being fried.

Flour Tripe
  • Smoked
  • Stuffed
  • Boiled