Pacalpörkölt | Classic Hungarian Tripe Stew | Nature cooking

In this video we will make Pacalpörkölt, a classic Hungarian tripe stew in a cauldron on fire like our elders used to cook it.
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~ Pacalpörkölt | Classic Hungarian Tripe Stew | Nature cooking ~
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First we start by slicing some green peppers. Next we dice some tomatoes. When done we peel and dice a few white onions. For extra flavor we crush some garlic. We will not use cooking oil for this recipe. Try to use fat or lard if you can. The cooking process is quite simple. We add the lard to our cauldron and we wait until the fat melts. Next we add the onions and we sir them until translucent. Now is the time to add the paprika. For this we take the cauldron off the heat and we add the paprika. We stir it in and we put it back on the fire. This step is crucial because the paprika can burn easily and it will give a bitter taste to the dish. We continue by adding the chopped peppers and the diced tomatoes. For some extra flavor we add some spicy paprika paste. We stir it in and we let it cook for 20 minutes. Now is the time to add the tripe. We use pre-boiled tripe which is clean off course and sliced. When done we add some ground caraway and the crushed garlic. We give it a good stir and we add some water.We let it cook for a good hour. At the end we season the stew with some salt and ground pepper. We do it this way just to be sure we don`t over season the stew. And this is the consistency we want.
This stew is rich and full of flavor. We recommend to serve it with fresh bread or boiled potatoes.
Try it out and let us know what you think.
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[@cookingsong5644]

Thanks for sharing video 😋

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