Tripas à Moda do Porto (Porto-Style Tripe Stew)

• 250 g Dried white beans
• 700 g Beef tripe
• 250 g Pork belly, skin removed
• 150 g Spanish chorizo
• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• 2 Bay leaves
• 200 ml Dry White Wine
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Soak the dried white beans in plenty of cold water for 8 to 12 hours. Drain and rinse well in a colander.
2. Put the beef tripe in a large pot, cover with cold water, and bring to the boil. Boil for 10 minutes, then drain and rinse; this cleans and freshens the tripe.
3. Cut the pork belly into bite-size pieces and slice the Spanish chorizo. Finely chop the yellow onion and slice the garlic.
4. Heat the olive oil in a dutch oven over medium heat. Add the pork belly and cook for 6 to 8 minutes, stirring, until lightly golden and some fat has rendered.
5. Add the onion and a pinch of the fine sea salt, then cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic for 1 minute until fragrant.
6. Stir in the tomato purée, sweet paprika and ground cumin and cook for 1 to 2 minutes to toast the spices. Pour in the dry white wine and scrape up any browned bits from the base of the pot.
7. Add the tripe, beans, bay leaves, black pepper and the remaining fine sea salt. Add enough cold water to cover by about 2 cm, bring to a gentle simmer, then partially cover and cook on low for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beans are tender and the tripe is silky.
8. Stir in the chorizo and simmer for 15 minutes so it perfumes the stew without drying out. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed, then serve piping hot.

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