Tripe Stew
Tripe Stew is a traditional Hungarian dish that offers a true gastronomic experience for the more adventurous eaters. The tripe is cooked until tender and then prepared in a rich stew base, traditionally seasoned with Hungarian sweet paprika, garlic, and onions. During the long cooking time, the flavors meld together, and the meat becomes truly tender. Tripe stew is often served as a main course with fresh, soft bread or nokedli (small dumplings). Even the most skeptical will be amazed by this dish once they taste it!
Tripe stew has decades of tradition behind it, and the recipe can be found in every Hungarian household. It is often featured in rural restaurants and on family tables, as it is a truly nourishing and delicious dish.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly clean the tripe, cut it into strips, and parboil it in hot water for 30 minutes to remove odors and scum.
2
Meanwhile, finely chop the onions and garlic, and sauté them in lard or oil until translucent.
3
Add the Hungarian sweet paprika, salt, black pepper, and ground caraway seeds, then add the drained tripe.
4
Pour in enough water to just cover the tripe, and add the bay leaves.
5
Simmer over low heat, covered, for about 2-3 hours, or until the tripe is tender.
6
In the last 30 minutes, add the finely chopped parsley and the hot pepper, if you want a spicier flavor.
7
Serve hot with fresh bread or boiled potatoes.
