Pacalpörkölt with Hungarian Paprika Sauce

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon Hungarian hot paprika (optional, for extra heat) 1 teaspoon Hungarian hot paprika (optional, for extra heat)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the chopped onions and sauté until translucent.
3. 3.
   Stir in the minced garlic and cook for an additional minute.
4. 4.
   Add the tripe to the pot and cook until it starts to brown slightly.
5. 5.
   Sprinkle the sweet paprika and hot paprika (if using) over the tripe, stirring well to coat.
6. 6.
   Add the diced tomatoes and caraway seeds to the pot, then season with salt and pepper.
7. 7.
   Cover the pot and simmer on low heat for about 2 hours, or until the tripe is tender.
8. 8.
   Stir occasionally and add a little water if needed to prevent sticking.
9. 9.
   Once the tripe is tender, adjust the seasoning if necessary.
10. 10.
    Serve the Pacalpörkölt hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar can help remove any residual odor. Additionally, simmering the tripe for a longer time will result in a more tender texture.

Tips & Tricks

• For a milder flavor, reduce the amount of hot paprika or omit it entirely.
• Serve Pacalpörkölt with crusty bread or boiled potatoes to soak up the delicious sauce.
• The dish tastes even better the next day as the flavors have time to meld together, so consider making it in advance.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with water and add it to the pot during the last 10 minutes of cooking.
• Pacalpörkölt pairs well with a dollop of sour cream on top for added creaminess.

Serving advice

Serve Pacalpörkölt hot, accompanied by a generous portion of bread or boiled potatoes. Garnish with chopped fresh parsley for a pop of color and freshness.

Presentation advice

Present Pacalpörkölt in a deep bowl, allowing the vibrant red sauce to shine. Place a piece of tripe on top and sprinkle with fresh parsley for an appealing visual contrast.