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+====== Coimbra Cuisine ======
+==== Leitão da Bairrada ====
+Roast suckling pig with crackling skin, marinated in garlic, bay leaves, pepper, and pig’s lard, roasted slowly in a wood-fired oven. [([[https://www.tasteatlas.com/leitao-da-bairrada|Taste Atlas]])]
+==== Chanfana ====
+Goat or mutton stew slow-cooked in red wine, garlic, and aromatic herbs, traditionally in clay pots. [([[https://adamantkitchen.com/portuguese-chanfana/|Adamant Kitchen]])]
+==== Negalhos ====
+A rustic shepherd’s dish made from goat or lamb tripe, stuffed with offal, rice, and herbs, tied into small bundles. [([[https://www.reddit.com/r/shittyfoodporn/comments/vq6ojs/boiled_sheep_intestines_and_goat_tripe_stuffed/|Reddit]])]
+==== Sopa de Pedra ====
+“Stone soup” with beans, sausages, bacon, potatoes, and the famous legend of a monk who tricked villagers into sharing ingredients. [([[https://gastroportugal.com/sopa-da-pedra/|Gastro Portugal]])]
+==== Arroz de Lampreia ====
+Lamprey rice cooked in its own blood with onions, garlic, and wine, a seasonal delicacy near the Mondego River. [([[https://www.tasteoflisboa.com/blog/portugals-best-rice-dishes-and-where-to-eat-them-in-lisbon/|Taste of Lisboa]])]
+==== Cabidela de Galinha ====
+Chicken rice cooked with fresh chicken blood and vinegar for a rich, earthy flavor. [([[https://theredcellar.com/2019/11/03/cabidela-braised-chicken-with-blood-rice/|The Red Cellar]])]
+==== Migas à Moda de Coimbra ====
+Fried bread crumbs mixed with olive oil, garlic, and seasonal greens, often served alongside grilled meats. [([[https://delishglobe.com/recipe/spanish-migas-fried-bread-crumbs/|Delish Globe]])]
+==== Ensopado de Enguias ====
+Eel stew in a rich tomato, garlic, and paprika sauce, popular along the riverbanks. [([[https://www.easyportugueserecipes.com/eel-stew-ensopado-de-enguias/|Easy Portugese Recipes]])]
+==== Feijoada à Moda de Coimbra ====
+A bean stew with pork, sausages, and sometimes seafood, a hearty winter comfort food. [([[https://www.allrecipes.com/recipe/139208/feijoada-brazilian-black-bean-stew/|Allrecipes]])]
+==== Tibornada de Bacalhau ====
+Salt cod grilled and served over toasted bread soaked in hot olive oil and garlic, often topped with boiled eggs. [([[https://nelsoncarvalheiro.com/tibornada-de-bacalhau-recipe/|Nelson Carvalheiro]])]
+==== Trouxas de Ovos ====
+Conventual sweet rolls made of thin egg yolk crepes filled with egg-based custard and dusted with sugar. [([[https://www.tasteoflisboa.com/blog/the-world-of-portuguese-conventual-sweets/|Taste of Lisboa]])]
+==== Arrufadas de Coimbra ====
+Sweet brioche-like bread enriched with eggs, sugar, and lemon zest, sometimes sprinkled with sugar on top. [([[https://visitecoimbra.pt/en/gastronomy/convent-docaria-of-coimbra/|Visite Coimbra]])]
+==== Brisas da Figueira ====
+Small almond and egg yolk sweets from nearby Figueira da Foz, with a delicate flavor and soft texture. [([[https://www.tasteatlas.com/brisas-do-lis|Taste Atlas]])]
+==== Lampreia de Ovos ====
+A festive egg yolk sweet shaped like a lamprey, filled with almond paste, a nod to Coimbra’s river heritage. [([[https://www.atlasobscura.com/foods/lampreia-de-ovos-portugal|Gastro Obscura]])]
+==== Bolo de Santa Clara ====
+Almond and egg yolk tart wrapped in a crisp pastry shell, a recipe from Coimbra’s Santa Clara convent. [([[https://www.tasteatlas.com/pastel-de-santa-clara|Taste Atlas]])]
+{{tag>food culture geography}}

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