This recipe comes from Sütés-Főzés a Szabadban és a Hétvégi Házban by László Csizmadia. The recipe does not include onions, but we suspect that onions sautéed in the lard before the paprika is added wouldn’t hurt. This recipe serves four.
Ingredients:
1 kilogram tripe
100 grams lard
2 tablespoons rózsapaprika
1 teaspoon pepper
1 hot pepper
Salt
Method:
Cut the carefully cleaned tripe into strips as thick as your finger. Melt the lard in a pot and add the paprika. Stir and add the tripe. Brown it a little bit, and then add enough water to cover it. Stir and shake the pot several times until the tripe is soft. You won’t have to add more water unless you like the stew to be liquidy.
This recipe is a cooked smelly tripe in salted warer with a little paprika for color? Who cooks like this? this is a shame.
This tripe is not edible. The cut up tripe slices shall be soaked for 2-3 hours in cold water with a half lemons juice added, Then boil it up in fresh cold water. Rinse the tripe in cold water. Chop 500 g onion 500 g skinned tomato and dice the vegetables in 50 g of lard and not 100 g. That 100 g lard is 10 % of the tripe mass. Add the tripe and heat up for 5 minutes to seal in the enzimes and flavor. The tomato will yield enough liquid for start add the pepper, paprika and the salt to test (The paprika will burn if added first) If you stir why you shake? Don’t make the stew hot with the hot stuff, make it spicey and the stranght is adjusted by the guests. If I am a publisher I should take out the above tripe recipe as it is. It will degrade a publication with this recipe
Before talking about “inedible” stuff, please bear in mind that Hungarian cuisine mostly is poor man’s and farmer cooking. Granted, Tripe Stew is a beggar’s meal, but many people in Hungary still do cook and eat it. And no, the tripe is not taken out, it serves as a cheap substitute for meat in the stew, not everyone’s taste, but well…
And why take it out? It is one of the recipes less suitable for Western Cityfolk as it does not contain supermarket deep-freeze meat, but then it is a cherished Hungarian recipe ahich does definitely have a place in many hungarian cook books.
Greets
Michael
Properly processed it is perfectly clean, comestible
meal.If it is smelly that is the cook’s failur, must be shot on the spot:-). If it’s prepared well,
it’s a brilliant dish.Worth to give a try. Served with fresh white bread or on quartered boiled potatoes, spicey, heavy, hot, blows you away! Onions and black pepper rulez!
99% of eastern european people would choose this against a nice blue, or even medium rare steak. IMHO
First of all-you need the right part of the tripe
It is called: Honey comb.It is more fleshi and gives you a joucy and thick stew at the end.
For 1 kg tripe you need :1 big onion
1 small capcicum(sweet)
1 small tomato
2 teaspoonfull paprika
(use only good qality
Hungarian)
2 teaspoon salt
1 teaspoon majoram
1 teaspoon grinded
carawey seed
1oo ml cooking oil
Fray the finely chopped onion in the oil until it is light pink. After add the the also finely cut capsicum and tomato with all the other ingrediants. Cook it at least 2 ours until the juice is sticky ! Serve it vith boild potato.You will not be dissapointed!!!
The tradition of cooking and eating tripe evolved from poverty, as it was a part of the carcass that the more well to do did not want. Tripe used to be popular in Mexico as well, where it was a type of meat affordable to the average person. (In the old American south, the blacks ate pig’s testicles, ears etc). The more poverty and inequality one sees in a society, the more you see such sonsumption of meat portions that are unappetising, or which smell and taste bad.
There are no good tripe recipes, because there is no tripe that tastes or smells good. This is part of the lower excretory tract of the animal.
@Laci: “…there is no tripe that tastes or smells good…” I’ve tried a few things with tripe in them that haven’t been too bad, not here (Hungary) but elsewhere.
Tripe, as with most offal, has a place in classic French cooking too. There is the ‘La Tripière d’or’ in Normandy whose sole purpose is the promotion of the peasant dish “Tripes à la mode de Caen” (the brandy and cider go a long way to help).
I know in the Czech Republic there is a type of tripe soup called “dršťková polévka” that they swear is good for hangovers, but my stomach isn’t that strong the morning after. If you are feeling brave: http://www.europeancuisines.com/Czech-Drstkova-Polevka-Tripe-Soup-Recipe
Funny to read about the “smelly” tripe.
The casings that hold the sausages together was just as smely as the tripe and still used all around the world. Every country use it and nobody complain abot the sausage casings smell. Why? Becouse cleaned properly,stored properly and preapared properly. With offal cooking….there is no short cut. Prepared to the best of you ability and cooked with the best afforded ingredients and the offal will taste good.