Serving
(click to enlarge)

Tripe Pörkölt
Hungary
  -   Pacal Pörkölt
Serves:
Effort:
Sched:
DoAhead:  
3 main  
***
2 hrs  
Yes

Once a peasant dish, Pacal Pörkölt is now sought out by connoisseurs in the country inns of Hungary. Formerly tripe was cheap but difficult to prepare. Today we buy it ready to cook. This recipe is compiled from several published in Hungarian.



2-1/2
2
12
5
5
3
1
3
1/4
1
2
1
1
1/2
1/2
------
#
oz
oz
oz
oz
cl
t
T
c
T

t
t
t
c
---
Tripe (1)
Bacon, Smoked (2)
Onion
Tomato
Hungarian Pepper
Garlic
Cumin seeds
Lard (3)
Water
Paprika (4)
Bay Leaf
Marjoram, dry
Salt
Pepper
Water
-- Serve with
Csipetke or (5)
    Galuska
Sour Cream opt.

Prep:   -   (45 min)
  1. Prepare and precook the TRIPE.
    1. Rinse the tripe thoroughly and remove any fat that may be attached to it.
    2. Place the tripe in a pot with cold water to cover. Add some Citric Acid or Lemon Juice to the water along with a teaspoon of salt. Bring to a boil for a few minutes, then drain and rinse the tripe.
    3. With fresh water, acid and salt, repeat the above step.
    4. Clean the pot. Return the tripe to the pot and add fresh cold water to cover. Bring to a boil and simmer until tender but with some bite left as it will be cooked more in the recipe. This cooking will take about 1-1/2 hours.
    5. Cut the tripe into strips a little less than 1/2 inch wide and about 2 inches long.
  2. Dice BACON medium.
  3. Chop ONION fine.
  4. Scald TOMATOES 1 minute in boiling water, then quench in cold water, peel and core. Cut in quarters lengthwise and slice crosswise about 1/4 inch thick.
  5. Use your propane torch to char the skin of the PEPPER and wipe it off under running water. This is to prevent annoying curls of skin in the sauce.
  6. Cap and core Pepper. Cut into strips about 1/2 inch wide and 1 inch long. Mix with Tomatoes.
  7. Crush GARLIC and chop small. Mix with Tomatoes.
  8. Crush or grind Cumin and mix with Tomatoes, along with Paprika.
Run:   -   (1-1/4 hrs)
  1. In a spacious sauté pan heat Lard and fry Bacon stirring until it is lightly browned. Scoop Bacon out with a slotted spoon (the cook gets to eat the bacon bits).
  2. Stir in Onions and fry stirring until translucent.
  3. Stir in Tomato mix, 1/4 cup Water and Bay Leaves. Cover and simmer slowly for about 15 minutes.
  4. Stir in Tripe, Marjoram, Salt, Pepper and 1/2 c Water Cover and simmer until Tripe is tender. You should be able to break up the strips in your mouth but it should not be mushy.
  5. Serve hot with Csipetke or Galuska on the side. Sour Cream can also be served as a side but is not required.
NOTES:
  1. Tripe:   Blanket or Honeycomb Tripe will work, though honeycomb will hold the sauce better (and is more expensive). For details see our Tripe page.
  2. Lard:   If it isn't fried in lard it isn't Hungarian. Not to worry, it isn't nearly as deadly as the trans fats we were urged to use instead - and you survived those (we hope). If you really must, you can use non-virgin olive oil, or better, Avocado oil which is richer. For details see our Lard Page.
  3. Hungarian Pepper:   These are yellow-green peppers with no or nearly no heat. For details see our Hungarian Pepper page.
  4. Paprika:   Please, real Hungarian paprika, not that sawdust flavored stuff they sell in the supermarkets. Real paprika has real flavor and a more intense red color.
  5. Csipetke and Galuska:   these are easily made egg noodle dumplings. For details see our recipe Hungarian Fresh Dumplings.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste

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