Tripe Stew
Tripe stew is a traditional dish of Hungarian cuisine, which has been part of rural gastronomy for centuries. Preparing tripe stew requires careful attention to ensure that the tripe becomes perfectly tender while absorbing the flavors of traditional Hungarian spices. This dish is especially popular at rural weddings and family gatherings, where slow cooking and a thick sauce guarantee a hearty and delicious result. Tripe stew embodies not only a love for food but also a respect for tradition.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the cleaned tripe in cold water, then cut it into thin strips.
2
In a large pot, melt the lard and sauté the finely chopped onions until translucent.
3
Add the crushed garlic, diced tomatoes, and sliced bell pepper. Cook, stirring occasionally, until softened.
4
Sprinkle in the Hungarian sweet paprika and stir quickly to prevent it from burning. Pour in a little water and bring to a simmer.
5
Add the tripe, salt, pepper, marjoram, and bay leaves. Stir well to combine, then add enough water to cover the tripe.
6
Simmer over low heat for 2-3 hours, or until the tripe is completely tender and the flavors have melded. Stir occasionally, and add water if needed.
7
Serve hot with fresh bread or boiled potatoes, optionally with pickles on the side.
