pe ▁and ▁other ▁org ans . ▁O thers ▁claim ▁that ▁it ▁was ▁only ▁in ▁ 1 4 1 5 ▁that ▁Porto ▁dep riv ed ▁itself ▁of ▁meat ▁to ▁supply ▁the ▁expedition ▁that ▁conquer ed ▁the ▁city ▁of ▁Ce uta , ▁in ▁North ▁Africa . ▁Wh atever ▁the ▁truth ▁may ▁be , ▁since ▁at ▁least ▁the ▁ 1 7 th ▁century , ▁people ▁from ▁Porto ▁have ▁been ▁known ▁as ▁tri pe iros ▁or ▁tri pe ▁e aters . ▁Another ▁Portuguese ▁d ish ▁with ▁tri pe ▁is ▁Dob r ada . ▁Now ad ays , ▁the ▁Porto ▁region ▁is ▁equally ▁known ▁for ▁the ▁to asted ▁sand wich ▁known ▁as ▁a ▁frances inha ▁( l ittle ▁French ). ▁In ▁Al to ▁Al ente jo ▁( N orth ▁Al ente jo ), ▁there ▁is ▁a ▁very ▁typical ▁d ish ▁made ▁with ▁l ungs , ▁blood ▁and ▁li ver , ▁of ▁either ▁p ork ▁or ▁l amb . ▁This ▁traditional ▁E aster ▁d ish ▁is ▁e aten ▁at ▁other ▁times ▁of ▁year ▁as ▁well . ▁ ▁Many ▁other ▁meat ▁d ishes ▁feature ▁in ▁Portuguese ▁cu is ine . ▁In ▁the ▁B air r ada ▁area , ▁a ▁famous ▁d ish ▁is ▁Le it ão ▁à ▁B air r ada ▁( ro asted ▁su ck ling ▁p ig ). ▁Near by , ▁another ▁d ish , ▁ch an f ana ▁( go at ▁slowly ▁cook ed ▁in ▁red ▁wine ▁and ▁lots ▁of ▁pap ri ka ▁and ▁white ▁pe pper ) ▁is ▁claimed ▁by ▁two ▁towns , ▁Mir anda ▁do