Arroz de cabidela
9:54 PM
In the North of Portugal we see animals as a whole and, therefore, it is possible to find dishes that honor all cuts of meat, ranging from the noblest ones (loin, belly, ribs) to the “inferior” ones (tongue, heart, blood). This comes from our earliest origins back in the time when the Iberian Peninsula was occupied by Suevian and other tribes, which were used to eating what is now considered to be inferior cuts.
These dishes are prepared mainly using pork and chicken and their common denominator is their ability to make unusual cuts shine, either through flavor or consistency. They are part of our rich cultural heritage, and in Porto, we take pride in this and even call ourselves tripeiros, which literally translates into tripe eaters!
In order to introduce you to the gastronomical culture of Northern Portugal, we are starting a recipe series called Tripeiro, which is dedicated to tripes! Think about stomach, heart, tongue, liver, blood, etc. the possibilities are immense, as is the pleasure of discovering all of them!
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