Hungarian tripe stew (Pacal porkolt)

Hungarian tripe stew (Pacal porkolt)
  • 1 Kilogram (kg) precooked tripe
  • 2 Piece onion big
  • 4 Piece garlic cloves
  • 2 Table spoon (tbsp) sweet paprika powder
  • 2 Tea spoon (tsp) pork fat or oil
  • 1 Tea spoon (tsp) ground black pepper
  • 2 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) cumin
  • 1 Piece tomato
  • 2 Piece chili

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



Pacal is a traditional dish in Hungary mainly prepared in cauldron on open fire. Of course you can prepare at home in a normal pan too. The most important part is to wash and slice the tripe into about 1/2 x 1 inch strips. Nowdays it’s easy to find good quality, well cleaned tripe in stores, so don’t worry about searching for this. Better to use precooked beef tripe because the cleaning and precooking process is a little bit difficult, time consuming and your kitchen would be full of bad smells. So back to the recipe, once you get a precooked tripe, the smell couldn't be a problem. In a pan heat the pork fat and saute the onion dices and garlic until golden brown, add salt, black pepper, cumin and add the tripe strips and stirr well. Sprinkle with Hungarian paprika, important to mention that before you add the paprika powder remove from heat the pan otherwise the paprika burn and will be bitter. Than add enough water to cover the trip and cover it. Cook about 1.5 half hours while taste and add more salt and seasoning if it needs. Than add the tomato slices and entire chili pepper. Cook it tender, serve with boiled potato, fresh bread and pickles.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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