Tripas à moda do Porto

Step 1: Rub the 1 ¾ lb cleaned honeycomb tripe all over with the cut 1 lemon and salt, rinse well under cold water, then cut into 4 cm squares.

Step 2: Put the tripe, the 1 pig's trotter, split if using, and the 12 ½ cups water and 2 tsp salt in a large pot. Bring to the boil, skim, then simmer gently for 1 hour 30 minutes.

Step 3: Add the 4 bone-in chicken thighs, 5 ½ oz smoked bacon and 1 Portuguese chouriço and simmer for another 40 minutes, until the tripe is very tender, the chicken reaches 165°F and the trotter meat comes away from the bone.

Step 4: Lift out the meats and keep 1 litre of the broth. Cut the chicken, bacon and trotter meat into bite-sized pieces (discarding bones) and slice the chouriço.

Step 5: In a wide casserole, cook the 2 onions, 4 cloves garlic and 3 carrots in the 4 tbsp olive oil for 10 minutes, until soft. Stir in the 1 tbsp tomato purée, 2 tsp ground cumin, 1 tsp sweet paprika and 2 bay leaves and cook for 1 minute until fragrant.

Step 6: Add the tripe, all the meats, the 1 ¾ lb cooked butter beans or white beans and the reserved broth. Simmer, uncovered, for 25–30 minutes, stirring gently, until thick, glossy and slightly sticky from the gelatine. A common mistake is stirring hard at this stage, which breaks the beans to mush.

Step 7: Season with the ½ tsp black pepper and more salt if needed. Serve over the 2 lb cooked white rice with 3 tbsp parsley scattered over.