Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
A mirepoix is a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Chitterlings, sometimes spelled chitlins or chittlins, are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals, such as beef, lamb, goose, and goat is also used for making chitterling.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
Beef stroganoff or beef stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco.
In Mexican cuisine, Menudo, also known as pancita or mole de panza, is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth. It differs from the Filipino dish of the same name, in that the latter does not use tripe, hominy, or a chili sauce.
Kare-kare is a Philippine stew that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Variations of kare-kare can be made with seafood, such as prawns, squid, and mussels, or exclusively from vegetables.
Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines.
Massaman curry is a rich, flavourful, and mildly spicy Thai curry. It is a fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago with ingredients more commonly used in native Thai cuisine to make massaman curry paste. The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries.
Àkàrà (Yoruba) (English: bean cake; Hausa: kosai; Portuguese: acarajé is a type of fritter made from cowpeas or beans in Nigeria, Togo and Benin. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food. The dish was brought by enslaved peoples from West Africa, and can still be found in various forms in Nigeria, Ghana, Togo, Benin, Mali, Gambia, Burkina Faso and Sierra Leone.
Tripas, in Mexican cuisine, are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with pico de gallo and guacamole.
Mocotó is a Brazilian dish made from cow's feet, stewed with beans and vegetables. The name is derived from the Kimbundu mbokotó.
Francesinha poveira, or simply francesinha, is a fast food dish from Póvoa de Varzim in Portugal. It resembles a hot dog only in shape, but the sandwich is made of linguiça, fiambre, cheese and mustard in pão cacete or pão de francesinha, a type of bread that could be described as midway between a baguette and a hot dog bun.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
The 2006 Taça de Portugal Final was the final match of the 2005–06 Taça de Portugal, the 66th season of the Taça de Portugal, the premier Portuguese football cup competition organized by the Portuguese Football Federation (FPF). The match was played on 14 May 2006 at the Estádio Nacional in Oeiras, and opposed two Primeira Liga sides: Porto and Vitória de Setúbal. Porto defeated Vitória 1–0 thanks to a second-half strike from Brazilian striker Adriano, which would claim Porto a 13th Taça de Portugal.
The Tripe Marketing Board is a UK based online publication which seeks to promote the consumption of tripe through the use of humour. The Los Angeles Times has described the group as an "internet and publishing phenomenon that may or may not be completely serious". It parodies defunct government organisations such as the milk and potato marketing boards.
Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. It is considered the traditional dish of the city of Porto, in Portugal, and widely known across the entire country, where it is also simply called dobrada.
