Receptek

Hungarian Tripe Paprikash (Pacal pörkölt)

This dish is a "love it or hate it" food, even in Hungary. I understand that it looks strange to eat a cow's “stomach”, but it's so flavorful and delicious that you will forget. It's really easy to make, but it takes almost 3-4 hours until it's done. (you can do other stuff while it's cooking).
I hope you're adventurous and will try this unique Hungarian dish.

Ingredients
(for 4 people)

2 lbs (90 dkg) precooked, cleaned, sliced beef tripe
2 heaped tbsp rendered lard (use Mangalica – if you can get it)
2 medium onion
1 tomato
1 pepper (yellow or green)
2 cloves garlic
3-4 heaped tsp Hungarian paprika
1,5 tsp salt
1 tsp black pepper
1 tsp ground caraway seeds
1 tsp “Erős Pista” /Strong Steve/ (hot pepper paste) – optional
Water
For serving:
Boiled potato
Slices of bread
Pickles

1. Place the tripe into a pot of boiling water and cook for 20 minutes
2. Drain and wash under cold running water
3. Chop the onions finely and soften it in the heated lard.
4. Meanwhile finely chop the garlic, and cut the tomato and pepper into small pieces.
5. Add these vegetables into the pot with the softened onion. Stir and cook for 8-10 minutes.
6. Remove from the heat and stir 2 heaped tsp of paprika into it. Place the pot back to the heat.
7. Add the salt, black pepper and ground caraway seeds. Stir, then add the tripe. Mix everything together well.
8. Add 1 tsp of hot pepper paste (optional – but recommended!)
9. Pour over enough water just to cover the meat.
10. Cook, covered on low heat for 1,5-2 hours
11. To prevent sticking to the pan stir the stew sometimes.
12. After 1,5-2 hours remove the lid and continue cooking on medium-low heat.
13. Add one more tsp of paprika, stir and cook for further 1,5-2 hours until the tripe is soft and you have a nice, thick sauce.
14. Serve the Tripe Paprikash with boiled potato, slices of bread and different kind of pickles.
15. ENJOY!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 – (all rights reserved)/

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