Recipes in the world of Flavilo

Traditional Hungarian Pacal served with vegetables and fresh bread

Pacal

Pacal is a traditional Hungarian dish with a rich historical background. It was a staple of peasant cuisine, offering a hearty and filling meal. This recipe follows classic flavors while meeting the expectations of modern cuisine.

Prep Time 30 min
Preparation 2 hr
Total 2 hr 30 min
350 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 kg Cleaned Tripe
⭕ 2 Onions
⭕ 3 cloves Garlic (crushed)
⭕ 2 tsp Hungarian Sweet Paprika
⭕ 1 tsp Ground Caraway Seeds
⭕ 2 Bay Leaves
⭕ 2 Carrots
⭕ 1 Parsley Root
⭕ 100 ml Red Wine
⭕ 1 tsp Salt
⭕ 1 pinch Ground Black Pepper
⭕ 3 tbsp Oil
⭕ 1 l Water or Broth

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    Preparation Steps

    1

    Thoroughly clean the tripe and cut it into thin strips. In a large pot, bring water to a boil and parboil the tripe for 20 minutes. Rinse with cold water.

    2

    Finely chop the onions and garlic. Slice the carrots and parsley root into thin rounds.

    3

    In a large pot, heat the oil over medium heat. Sauté the onions and garlic until translucent. Add the Hungarian sweet paprika and ground caraway seeds, and stir well to combine.

    4

    Add the tripe, vegetables, and bay leaves. Pour in the water or broth, season with salt and pepper, and simmer over medium heat for 1.5-2 hours, or until the tripe is completely tender.

    5

    Towards the end of the cooking time, pour in the red wine and cook for an additional 15 minutes to allow the flavors to meld.

    6

    Serve the Pacal with fresh bread or boiled potatoes. Garnish with fresh parsley, if desired.