Traditional Recipes
Pacalpörkölt - Hungarian Tripe Stew
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Pacalpörkölt - Hungarian Tripe Stew

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Pacalpörkölt, also known as Hungarian tripe goulash, is a culinary masterpiece. It captivates the senses with its rich aroma and harmonious combination of flavors. This iconic dish holds a special place in Hungarian cuisine. This dish is famous for its unique use of tripe as the main ingredient. Waiting for Pacalpörkölt to cook on the stove is a guarantee of a hearty and unforgettable meal.

Hungarian cuisine is renowned for its bold and flavorful dishes; Pacalpörkölt is no exception. The history of Pacalpörkölt is deeply intertwined with Hungary's culinary heritage. This dish has its roots in traditional cuisine, where the love for hearty, warming meals dominates.

So, prepare your taste buds for an exciting journey through the heart of Hungary. Try this unusual recipe and you will not be disappointed.

Recipe informations:

timer

Preparation

30 minutes
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Total

180 minutes
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Yield

Servings 4
4 (1)

Ingredients

  • 1 kg tripe
  • 2 large red onions
  • 2 big red peppers
  • 2 tomatoes
  • 4 tablespoons of oil
  • 1 heaping tablespoon sweet paprika
  • 3 cloves of garlic
  • 1/4 teaspoon ground caraway seeds
  • 2-3 bay leaves
  • salt

Steps

1. Step

Start by thoroughly cleaning and washing the guts. This is an important step because it will ensure better flavor.

2. Step

Place the tripe in a pot with the appropriate amount of water. Boil the water. When the tripe is ready to cook, drain it and rinse it thoroughly under running water. This step is used to remove any impurities and give the tripe the appropriate consistency.

3. Step

Place the cleaned tripe back in the pot and pour fresh water over it.

4. Step

Add salt and bay leaves to the pot. Salt will add flavor to the tripe, and bay leaves will add a characteristic aroma.

5. Step

Cook the tripe for about 2 hours until it becomes soft. It is important to cook on low heat, maintaining a constant temperature.

6. Step

Sometimes the water evaporates, so replenish it in the meantime to keep the tripe covered.

7. Step

While the tripe is cooking, prepare the base for the dish. Peel and chop the onion. Remove the stem from the pepper and cut it into small pieces. Cut the tomatoes into cubes.

8. Step

Fry the onion in heated oil until it becomes soft and slightly golden. Then add the chopped pepper and mix immediately.

9. Step

While frying, add crushed garlic, ground cumin, peppers and diced tomatoes. This is the moment when the flavors integrate, giving the dish a distinct character.

10. Step

Once you've finished cooking the tripe, let it cool and then cut it into thin strips. This is a key moment because now tripe will join the pörkölt base.

11. Step

Add the chopped tripe to the previously prepared pörkölt base. Cook everything for another 40-50 minutes. This is a step that will allow all the ingredients to combine into a unified whole.

12. Step

If necessary, season the dish with hot red pepper. It's a matter of individual taste preferences.

13. Step

Pacalpörkölt is traditionally served with potatoes boiled in salted water. It's a perfect combination of flavors and textures.