Hungarian Pacalpörkölt Tripe Stew with Paprika

Why You’ll Love This Recipe

• Classic Hungarian comfort: a silky paprika-onion stew with deep, warming flavor.
• Foolproof technique for tender, mild tripe (no harsh aroma, no chewiness).
• Simple pantry spices—paprika, garlic, marjoram—do the heavy lifting.
• Perfect with crusty bread and pickled peppers for a complete, hearty meal.

Grocery List

• Produce: 4 large yellow onions, 1 head garlic, 1 lemon (half for blanching), fresh parsley (optional), pickled Hungarian wax or banana peppers (jarred).
• Dairy: None (optional: a small dollop of sour cream on the side, though pörkölt is traditionally dairy-free).
• Pantry: Sweet Hungarian paprika, hot Hungarian paprika (optional), dried marjoram, caraway seeds, bay leaves, kosher salt, black pepper, pork lard or neutral oil, white vinegar, crusty bread. From the butcher/meat counter: 2.2 lb (1 kg) cleaned honeycomb beef tripe.

Full Ingredients

Tripe Prep

• 2.2 lb (1 kg) cleaned honeycomb beef tripe
• 2 tbsp white vinegar
• 1/2 lemon, sliced
• 1 bay leaf (for blanching)
• Cold water for soaking and boiling

Pörkölt Base

• 3 tbsp pork lard (or 3 tbsp neutral oil)
• 4 large yellow onions (about 2 lb/900 g), halved and thinly sliced
• 3.5 tbsp sweet Hungarian paprika
• 1 tsp hot Hungarian paprika (optional, to taste)
• 6 garlic cloves, minced
• 1 tsp caraway seeds, lightly crushed
• 2 tsp dried marjoram, crushed between fingers
• 2 bay leaves
• 2 tsp kosher salt to start (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 4 cups (1 liter) water or light beef broth, plus more as needed

To Serve

• Crusty bread (for dipping)
• Pickled Hungarian wax peppers or banana peppers
• Chopped flat-leaf parsley (optional)

Step-by-Step Instructions

Step 1: Clean and blanch the tripe

Rinse the tripe well under cold running water. Soak it in a large bowl of cold water mixed with 2 tbsp white vinegar for 15 minutes, then drain. Bring a large pot of water to a boil with 1 bay leaf and the lemon slices. Add the tripe and boil for 10 minutes. Drain, rinse thoroughly under cold water, and pat dry. This quick blanch ensures a clean, mild flavor.

Step 2: Slice the tripe into ribbons

Trim any excess fat or tough bits. Slice the tripe into strips about 1/2 inch (1.3 cm) wide and 2–3 inches (5–7.5 cm) long. Tripe will shrink slightly as it cooks, so slightly larger pieces are ideal.

Step 3: Sweat a mountain of onions

In a heavy 5–6 quart Dutch oven, melt the lard over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring often, until the onions are very soft and turning pale gold, 12–15 minutes. Lower the heat if they threaten to brown; you want sweet, jammy onions, not browned onions, for a classic pörkölt base.

Step 4: Bloom the paprika safely

Pull the pot off the heat for 30 seconds. Stir in the sweet paprika (and hot paprika, if using), the minced garlic, and the crushed caraway. Immediately splash in about 1/2 cup (120 ml) water and stir to form a fragrant red paste. This protects the paprika from scorching and turning bitter.

Step 5: Build the stew and simmer low and slow

Add the tripe strips, marjoram, the remaining 2 bay leaves, black pepper, and 2 tsp kosher salt. Pour in 4 cups (1 liter) water (or light beef broth) to just cover. Bring to a gentle simmer over medium heat, then reduce to low to maintain 185–195°F (85–90°C) with only occasional lazy bubbles. Partially cover and cook, stirring every 20–30 minutes, for 2 to 2.5 hours, until the tripe is supple and easily cut with a spoon. Add splashes of water as needed to keep the tripe mostly submerged.

Step 6: Reduce to a glossy, brick-red sauce

Uncover and raise the heat slightly to maintain a steady but not rolling simmer. Cook 20–30 minutes, stirring often, until the liquid reduces to a thick, glossy, brick-red sauce that clings to the tripe. Remove and discard the bay leaves. Taste and adjust salt and heat to preference.

Step 7: Rest and serve with bread and pickles

Take the pot off the heat and let the stew rest for 10 minutes to settle and thicken further. Ladle hot into warm bowls, scatter with a little chopped parsley if you like, and serve with plenty of crusty bread and pickled Hungarian peppers.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika; it loses potency over time. Buy in small amounts and replace yearly.
• Always bloom paprika off the heat with a splash of liquid to prevent bitterness.
• If you prefer an even milder aroma, repeat the blanching step or extend it to 15 minutes before proceeding.
• Oven option: After Step 5, cover and braise at 300°F (150°C) for about 2.5 hours, then reduce on the stovetop to finish the sauce.
• Texture test: Perfectly cooked tripe bends easily and cuts with a spoon, and the sauce should be thick enough to coat bread.

Variations

• Spicy Pacalpörkölt: Add 1–2 tsp hot Hungarian paprika and a sliced Hungarian wax pepper to the simmer.
• Tomato-kissed: Stir in 1 grated ripe plum tomato or 1 tbsp tomato paste with the paprika for a subtle tang.
• Smoky twist: Add 3 oz (85 g) sliced csabai or smoked sausage during the last 30 minutes of simmering.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; flavor improves on day two. Reheat gently on the stovetop with a splash of water to loosen the sauce. Freeze for up to 2 months; thaw overnight in the fridge and reheat slowly. To make ahead, cook through Step 5 a day in advance, chill, then rewarm and complete the reduction before serving.

Nutrition (per serving)

Approximate (without bread or pickles): 290 calories; 13 g fat; 16 g carbohydrates; 22 g protein; 3 g fiber; 820 mg sodium.