Hungarian Tripe Stew (Pacal Pörkölt)

Hungarian Tripe Stew (Pacal Pörkölt)

Ingredients:

• 1 kg beef tripe, cleaned and sliced
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 2 tbsp lard or vegetable oil
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika (optional)
• 1 tsp caraway seeds
• 2 bay leaves
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• Salt and black pepper to taste
• 500 ml beef broth or water

Instructions:

1. Heat the oil and sauté the onions until golden.
2. Add the garlic, tomatoes, and bell pepper. Cook for 5 minutes.
3. Remove from the heat, stir in the paprika, then add the tripe.
4. Season with salt, pepper, caraway seeds, and bay leaves.
5. Pour in the beef broth, bring to a boil, then reduce the heat.
6. Simmer gently for 2–3 hours, stirring occasionally, until the tripe is tender.
7. Serve hot with fresh bread or boiled potatoes.