Unusual Dishes

Portugal is a country with rich cuisine. But not all dishes seem tasty according to the description. Moreover, some of them seem strange or even disgusting. The Portuguese have strange taste, and in this article we will prove it.

Mão de Vaca

Mão de Vaca is a traditional Portuguese dish that is made with cow’s feet or cow’s tripe. To prepare this dish the cow’s feet or tripe are first cleaned thoroughly and cooked until tender. The meat is then typically braised with flavorful ingredients such as onions, garlic, tomatoes, herbs, and spices. The slow cooking process allows the flavors to meld together, resulting in a tender and flavorful dish.

Mão de Vaca is known for its rich, gelatinous texture that is complemented by the savory and aromatic broth. The dish is often served with sides like rice or potatoes to accompany the tender meat. Some variations of

It also include’s hearty vegetables such as carrots and cabbage to enhance the flavors and add depth to the dish.

This traditional Portuguese dish is popular in the northern regions of the country, where it is often enjoyed as a traditional family meal or served in local taverns and restaurants.

Queixadas de Porco

Queixadas de Porco is a traditional Portuguese dish that exemplifies the rich culinary heritage of the country. This unique and flavorful dish revolves around a key ingredient – pork cheeks.

The star of the show, pork cheeks, is marinated in a blend of aromatic spices, garlic, and regional herbs. The marinade is crucial, infusing the meat with a depth of flavors that make this dish stand out.

The marinated pork cheeks are slow-cooked to perfection, allowing the flavors to meld and the meat to become tender and succulent. The slow cooking process is essential, as it transforms the tough meat into a melt-in-your-mouth delicacy.

Beyond its gastronomic appeal, Queixadas de Porco holds cultural significance. It represents a connection to Portugal’s agricultural roots, where the use of every part of the animal is a testament to resourcefulness and sustainability.

Lampreia

Lampreia, a traditional Portuguese dish, showcases the country’s culinary prowess with a unique ingredient – lamprey, a jawless fish found in Portuguese rivers. Typically, the lamprey is stewed in a rich and flavorful broth made with red wine, onions, garlic, herbs, and sometimes pig’s blood, adding depth and complexity to the flavor profile.

The lamprey is carefully cleaned and trimmed, with special attention given to its distinctive features. The slow stewing process allows the flavors to meld, and the gelatinous nature of the lamprey contributes to a velvety texture.

This is often considered a seasonal dish, with its peak availability in the winter months.
Historically, lamprey has been a delicacy in Portugal since Roman times, where it was highly regarded as a luxurious and aristocratic dish. The tradition of preparing lamprey continued through the Middle Ages, where it was often served at royal banquets and esteemed gatherings.

Tripas

Tripas is a Portuguese dish that takes its name from its key ingredient – tripe, which is the lining of the stomach of cattle. It undergoes a thorough cleaning process before being combined with an array of aromatic herbs, garlic, onions, and regional spices. Tripas is commonly served with white beans, potatoes, and sometimes chorizo or other sausages, creating a hearty and filling meal.

It is often associated with the city of Porto, where the dish is considered a point of pride. Legend has it that the people of Porto offered their tripe to support explorers during the Age of Discoveries, earning them the nickname “Tripeiros.”

In Porto, there is an annual festival known as “Festa do São João,” where Tripas à Moda do Porto is traditionally enjoyed. This festival celebrates the city’s patron saint and showcases the communal spirit around sharing this beloved dish.

Sarrabulho

Sarrabulho is a robust dish hailing from Portugal’s Minho region. This hearty concoction is a pork stew, meticulously crafted with a medley of meats, spices, and, notably, blood. The inclusion of blood imparts a unique depth of flavor, creating a savory and distinctive profile. Often served with rice, Sarrabulho represents the art of transforming simple ingredients into a culinary masterpiece.

The name “Sarrabulho” is derived from the Arabic term “sara,” meaning a mixture of various things. Its roots can be traced back to the medieval period, influenced by Moorish and Jewish culinary traditions that were present in the Iberian Peninsula.

Cabidela

Typically prepared with either chicken or rabbit, Cabidela stands out due to its use of blood in the cooking process. The meat is cooked in its own blood, vinegar, and aromatic spices, creating a rich, tangy sauce. The addition of the blood lends a unique depth and thickness to the dish, elevating its flavor profile.

The origins of Cabidela can be traced back to the medieval period when the Moors, who occupied parts of the Iberian Peninsula, introduced cooking techniques that involved the use of spices, vinegar, and organ meats. Over time, these culinary practices merged with local ingredients and Portuguese cooking methods, giving rise to dishes like Cabidela.

Orelha de Porco

This dish exemplifies the country’s commitment to minimizing food waste, showcasing the art of nose-to-tail eating. The preparation of Orelha de Porco involves initially boiling the pig’s ears until tender, followed by grilling or serving them cold as a salad.

Historically, this dish finds its origins in the rural communities of Portugal, where every part of the pig was valued and utilized in various culinary creations. Orelha de Porco became a symbol of resourcefulness, turning a seemingly unconventional cut into a flavorful and textually unique dish.

Percebes

Percebes is also known as goose barnacles. These peculiar-looking crustaceans cling to rocks along the rugged Atlantic coastline, defying rough tides and waves. Harvesting percebes is a daring task, often carried out by skilled fishermen who navigate treacherous waters to collect the sought-after delicacies.

These small, elongated creatures resemble miniature dinosaur claws, but their unique appearance belies a rich, briny flavor coveted by seafood enthusiasts. Portugal’s coastal communities, particularly in regions like Galícia and Algarve, have long embraced percebes as a symbol of the sea’s bounty. Percebes are typically boiled or steamed and served with a touch of sea salt. The bracing oceanic essence is complemented by the slight sweetness and succulence of the meat within the barnacles.

Conclusion

Despite the presence of such ingredients, these dishes would not be so popular if they were not truly tasty. So don’t miss the opportunity to check it out in Portugal. If you have the courage, of course!