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Hungary - Pacal Pörkölt
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.
Bacon, Smoked (2)
-- Serve with
Csipetke or (5)
Sour Cream opt.
Prep: - (45 min)
Run: - (1-1/4 hrs)
- Prepare and precook the TRIPE.
- Rinse the tripe thoroughly and remove any fat that may be attached
- 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.
- With fresh water, acid and salt, repeat the above step.
- 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.
- Cut the tripe into strips a little less than 1/2 inch wide and
about 2 inches long.
- Dice BACON medium.
- Chop ONION fine.
- 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.
- 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.
- Cap and core Pepper. Cut into strips about 1/2 inch wide and 1
inch long. Mix with Tomatoes.
- Crush GARLIC and chop small. Mix with Tomatoes.
- Crush or grind Cumin and mix with Tomatoes, along with
- 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).
- Stir in Onions and fry stirring until translucent.
- Stir in Tomato mix, 1/4 cup Water and Bay
Leaves. Cover and simmer slowly for about 15 minutes.
- 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.
- Serve hot with Csipetke or Galuska on the side. Sour Cream
can also be served as a side but is not required.
- Tripe: Blanket or Honeycomb Tripe will
work, though honeycomb will hold the sauce better (and is more
expensive). For details see our
- 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
- Hungarian Pepper: These are
yellow-green peppers with no or nearly no heat. For details see our
Hungarian Pepper page.
- 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.
- Csipetke and Galuska: these
are easily made egg noodle dumplings. For details see our
recipe Hungarian Fresh Dumplings.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar="as required
omm_tripe1 131009 var - www.clovegarden.com
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