Tripas aos molhos is a traditional offal dish originating from the Vila Real area. Although there are variations, the dish is usually made with a combination of veal tripe, ham, parsley, onions, white wine, olive oil, salt, paprika, and hot peppers.

The tripe is washed and cleaned, cut into squares, stuffed with ham and parsley, then rolled up and tied with a thin string. The onions are sautéed in oil, and the stuffed tripe is then added to the pot. The mixture is covered with water and boiled for more than an hour.

The dish is then mixed with the white wine and seasoned with salt, hot peppers, and paprika. After about two hours of simmering, this unusual tripe dish is ready to be served.