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Our story

Bone broth from
a Lisbon kitchen.

We started cooking it for ourselves. Then friends wanted some, then friends of friends, and somewhere along the way it turned into what we do. We still cook it the same way.

Sinead in the Lisbon kitchen with citrus and produce on the counter, morning light
Founder

Sinead McInerney.

Sinead grew up in Toronto, daughter of an Irish father and a Portuguese mother who arrived in Canada in their early twenties. She learned to cook at home, the way kids of migrant parents often do: long Saturday soups on the stove, herbs on the windowsill, her avó's broth recipe written on the back of an envelope.

After studying in Toronto, she came back to Lisbon. Partly for the markets. Partly because her mother's family is here.

RIPE Europe came out of that move. The recipes started in the Toronto kitchen years ago, and they're cooked here now with grass-fed beef from Alentejo, free-range chicken from the Setúbal Peninsula, and herbs from a friend's garden in Évora. Eighteen hours. Better produce.

"We make as much as we can make well. And no more."
— On the way we work
What we believe

A few things
we hold to.

Three small principles that shape every batch. Less aspiration, more practice.

01
Fresh over convenient

Each jar is made to be drunk within a week of opening. We don't pasteurise to extend shelf life, so we cook when we cook and let you know when it's ready.

02
Local over cheap

Our bones come from Portuguese farms within 100km of Lisbon, our vegetables from the organic market in town. We pay more for better ingredients because the broth is only as good as what goes into it.

03
Small over scalable

We're not trying to be in supermarkets, and we're not shipping across continents. We'd rather make really good bone broth in the city we love, and make sure the people who want it can get it.

Ingredient integrity

Where it
comes from.

We source everything we can locally, organic where it exists. Bones are the foundation: grass-fed beef from cattle raised on pasture in Alentejo, free-range chicken from small farms in the Setúbal Peninsula. The vegetables and herbs are simple and seasonal. Nothing artificial. No MSG. No preservatives.

Ingredient Source Region
Beef bonesGrass-fed cattleAlentejo, Portugal
Chicken bonesFree-range organicSetúbal Peninsula, Portugal
VegetablesOrganic marketLisbon
HerbsKitchen gardens & farmsAlentejo & Lisbon
WaterFilteredLisbon
Apple cider vinegarOrganicPortugal
The process

Eighteen hours.
Every time.

Bone broth doesn't really work in a hurry. Collagen takes its time to break down, minerals take their time to release, flavour takes its time to come together. So we give it eighteen hours and try not to interrupt.

01
Day one — prep

Bones and vegetables are collected fresh. We roast the bones first for depth, then everything goes into the pot with filtered water, apple cider vinegar, and herbs.

02
The long simmer

Low and slow, eighteen hours at a gentle simmer. We skim regularly, watch the heat, and leave the seasoning until the end.

03
Day two — finish & jar

We strain, season lightly with sea salt, and jar the broth while it's still hot. Sealed and cooled the same day. Ready for collection within twenty-four hours.

Feed your cells

What eighteen hours
brings out.

Bone broth has been around for thousands of years for good reason. The science is simple, and most of it comes down to giving the cook enough time.

Joint health

Collagen and gelatin from slow-cooked bones support cartilage, tendons and connective tissue. Quietly helpful for flexibility and recovery.

Gut health

The gelatin in slow-cooked broth helps soothe the gut lining and feed beneficial bacteria, which is part of why so many people drink it most mornings.

Skin, hair & nails

Collagen is the structural protein that gives skin its elasticity. Drinking it in whole-food form supports hydration, hair, and nail growth over time.

Energy & metabolism

Glycine and glutamine quietly support cellular energy, muscle repair, and steady focus through the day.

"Good ingredients don't need much done to them.
Neither does good broth."
— RIPE Europe, Lisbon