Hungarian tripe stew 2. (Pacalpörkölt 2.)

Famous Hungarian goulash


Hungarian tripe stew 2. (Pacalpörkölt 2.)


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


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.

home previous             next home



Serve with bread or cooked potato.

More stew (goulash) recipes

home Chicken goulash
home Chicken goulash (csirkepörkölt)
home Cowboy's tokány (Csikós tokány)
home Hungarian Ox-tail goulash (farkapörkölt)
home Hungarian tripe stew (Pacalpörkölt)
home Lamb goulash (Lamb pörkölt)
home Lamb paprikash (Birkapaprikás)
home Lamb pörkölt in cauldron
home Mushroom paprikas (Gombapaprikás)
home Pepper tokány
home Pork paprikash (Sertéspaprikás)
home Pork pörkölt (Sertéspörkölt)
home Veal goulash (Borjúpörkölt)
home Veal paprikash (Borjúpaprikás)

More Hungarian Recipes

home Cauldron recipes
home Fish recipes
home Hungarian recipes
home Pigkilling recipes
home Pörkölt (stew) recipes
home Soup recipes

home Basic recipes
home   Decoration
home   Salad recipes

home Main site (index)
home All recipes in ABC order

We wish You Good Cooking and enjoy the tasty result!