Hungarian tripe stew, known as pacalpörkölt, is a traditional Hungarian dish made from slow-cooked beef tripe, onions, garlic, and generous amounts of sweet Hungarian paprika. This classic tripe stew recipe is rich, spicy, and deeply flavorful, with a thick sauce developed through long, gentle cooking. Pacalpörkölt is a well-known specialty of Hungarian cuisine, typically served with fresh bread or boiled potatoes as a hearty main course.
Hungarian tripe stew (Pacal porkolt)
Print RecipeIngredients
- 1 Kilogram (kg) precooked tripe
- 2 Piece onion big
- 4 Piece garlic cloves
- 2 Table spoon (tbsp) sweet paprika powder
- 2 Tea spoon (tsp) pork fat or oil
- 1 Tea spoon (tsp) ground black pepper
- 2 Tea spoon (tsp) salt
- 1 Tea spoon (tsp) cumin
- 1 Piece tomato
- 2 Piece chili
Instructions
Pacal is a traditional dish in Hungary mainly prepared in cauldron on open fire. Of course you can prepare at home in a normal pan too. The most important part is to wash and slice the tripe into about 1/2 x 1 inch strips. Nowdays it’s easy to find good quality, well cleaned tripe in stores, so don’t worry about searching for this. Better to use precooked beef tripe because the cleaning and precooking process is a little bit di!icult, time consuming and your kitchen would be full of bad smells. So back to the recipe, once you get a precooked tripe, the smell couldn’t be a problem. In a pan heat the pork fat and saute the onion dices and garlic until golden brown, add salt, black pepper, cumin and add the tripe strips and stirr well. Sprinkle with Hungarian paprika, important to mention that before you add the paprika powder remove from heat the pan otherwise the paprika burn and will be bitter. Than add enough water to cover the trip and cover it. Cook about 1.5 half hours while taste and add more salt and seasoning if it needs. Than add the tomato slices and entire chili pepper. Cook it tender, serve with boiled potato, fresh bread and pickles.
