This Roma/Gypsy dish is made with the womb of mother pigs, an ingredient said to be used only in Roma cuisine in Europe.
Ingredients:
1 kucura (womb of pig)
3 onions, finely chopped
Fat
2 spoonfuls paprika
Pepper
Salt
2 spoonfuls lecsó
Hot pepper
Method:
Clean the kucura, rinse it several times, and cut into bite-sized pieces. Fry the onions in fat until golden, add the paprika, and then the kucura. Add salt, and after a few minutes, add a cup of water. Cover and let it steam. When almost done, add pepper, lecsó and hot pepper. Serve with túrós csusza, tarhonya or nokedli.
?!?! womb of pig = “koca anyaméh” !?
Kucura is not Hungarian, whatever it means D)).
Interesting enough, most of these recipes under “Hungarian
Recipes” are Gypo recipies, why don’t you run a site on gypo
cuisine instead of trashing Hungarian with this junk? Or the best
move to Roma-nia, to your friendsand eat as much kucura-
pucura-hucula as you like western fag! LOL