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Pacalpörkölt
Tripe stew
Pacalpörkölt: slow-cooked Hungarian beef tripe stew with paprika and onion
The upstairs food stalls of Budapest's Great Market Hall and the old market halls of Szeged serve pacalpörkölt from late morning, and regulars eat it with boiled potatoes and a pile of pickles. Tripe takes patience: hours of slow simmering in a deep red paprika and onion sauce turn it tender, with a gentle chew and a rich, savoury flavour. Buy beef tripe that is already cleaned and blanched (white or bleached) from a butcher. Chef's tip: boil and rinse the tripe once before you start the stew; skipping this is the mistake that leaves a strong farmyard smell in the sauce.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the tripe
- 2 ⅝ lb cleaned beef tripe
- 3 litres water for blanching
For the stew
- 3 tbsp lard or sunflower oil
- 3 onionsfinely chopped
- 4 cloves garliccrushed
- 2 tbsp sweet Hungarian paprika
- ½ tsp hot paprika
- 1 tsp ground caraway
- 1 tsp dried marjoram
- 1 tomatochopped
- 1 Hungarian wax or green peppersliced
- 2 tsp salt
- 2 ½ cups hot water
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Method
0/6 doneStep 1: Rinse 2 ⅝ lb cleaned beef tripe well under cold water. Bring 3 litres water for blanching to the boil, add the tripe and boil for 15 minutes, then drain and rinse again in cold water.
20 minStep 2: Cut the tripe into strips about 1 cm wide and 5 cm long.
10 minStep 3: Heat 3 tbsp lard or sunflower oil in a heavy casserole over a medium-low heat and cook 3 onions for 10–12 minutes until soft and golden. Add 4 cloves garlic for 1 minute.
12 minStep 4: Take the pot off the heat and stir in 2 tbsp sweet Hungarian paprika, ½ tsp hot paprika, 1 tsp ground caraway and 1 tsp dried marjoram.
1 minStep 5: Add the tripe, 1 tomato, 1 Hungarian wax or green pepper, 2 tsp salt, 2 ½ cups hot water and 2 bay leaves. Bring to a simmer, cover and cook very gently for 2½–3 hours, stirring now and then and adding a splash of water if needed, until a strip bites through tender with only a slight chew.
180 minStep 6: Uncover for the last 15 minutes to reduce the sauce until it clings. Remove the bay leaves, taste for salt and serve with boiled potatoes and pickles.
15 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 26 g
- Carbs
- 12 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pacalpörkölt take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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