Tripas à moda do Porto

Tripas à moda do Porto, also called dobrada, is a Portuguese dish of beef tripe cooked with white beans, sausage, carrots and rice, regarded as the traditional dish of the city of Porto. According to local legend, it dates to 1415, when the shipyards at Lordelo do Ouro were building vessels for Portugal's expedition to Ceuta; as residents donated their best meat to provision the sailors, they kept only the animal offal for themselves and devised a way to cook the tripe, a sacrifice that earned Porto's residents the nickname tripeiros, or tripe eaters. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/