Hungarian tripe stew 2. (Pacalpörkölt 2.)

Famous Hungarian goulash

                                         

Hungarian tripe stew 2. (Pacalpörkölt 2.) Ingredients 1 kg precooked tripe 1 tbsp pork fat, or vegetable oil 1 large onion (diced in 3-4 mm squares) 2 garlic cloves (crushed) 1 tbsp Hungarian paprika powder 1/2 tsp ground black pepper 2 tbsp celery leaf (chopped) ca 1 tbsp salt Instructions 1. In a pot heat the pork fat. 2. Sauté the onion dices until golden brown. 3. Sprinkle with Hungarian paprika powder. 4. Add the tripe strips and stir it. 5. Add ca 200 ml water and 1 tbsp salt. 6. Cook about 2-2,5 hours (stir occasionally). 7. Add the ground black pepper and the crushed garlic cloves. 8. After 20 minutes add 50-60 ml water and cook it tender. 9. Add chopped celery leaf and serve. previous             next

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