Page "Portuguese cuisine" Paragraph 13

Tripas à moda do Porto, tripe with white beans, is said to have originated in the 14th century, when the Castilians laid siege to Lisbon and blockaded the Tagus entrance.

The Portuguese chronicler Fernão Lopes dramatically recounts how starvation spread all over the city.

Food prices rose astronomically, and small boys would go to the former wheat market place in search of a few grains on the ground, which they would eagerly put in their mouths when found.

Old and sick people, as well as prostitutes, or in short anybody who would not be able to aid in the city's defence, were sent out to the Castilian camp, only to be returned to Lisbon by the invaders.

It was at this point that the citizens of Porto decided to organize a supply fleet that managed to slip through the river blockade.

Apparently, since all available meat was sent to the capital, for a while Porto residents were limited to tripe and other organs.

Others claim that it was only in 1415 that Porto deprived itself of meat to supply the expedition that conquered the city of Ceuta, in North Africa.

Whatever the truth may be, since at least the 17th century people from Porto have been known as tripeiros or tripe eaters.

Another Portuguese dish with tripe is Dobrada.

Nowadays, the Porto region is equally known, however, for the toasted sandwich known as a francesinha.

In Alto Alentejo ( North Alentejo ) there is a very typical dish made with lungs, blood and liver, of either pork or lamb, called " Sopa de Serrabulho " if it's made of pork or " Sarapatel " if it's made of lamb.

It's a Easter dish, but can be seen in every season of the year.

Basically, the blood is boiled and cut into little pieces as the other parts, add the secret ingredients and " voilá ".

In the end, cover the plate with bread that will soak with the liquid, some people also put mint and a slice of orange.