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Traditional Hungarian tripe served with vegetables and fresh bread
Hearty and spicy traditional Hungarian tripe stew

Traditional Hungarian tripe stew

Author: Flavelo
Recipes Main Courses
Tripe is one of the most ancient examples of 'nose-to-tail' eating. This part of the beef stomach is rich in collagen, which turns into gelatin during the long cooking time. This gives the sauce its characteristic sticky-creamy consistency (thick enough to stand a spoon in), distinguishing a good stew from a watery soup.
🕒 Prep Time 45 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (for parboiling)
  • Heavy-bottomed saucepan (for the stew)
  • Sharp knife

Allergen Information

⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Thoroughly wash even 'cleaned' tripe in cold water multiple times. Put it on to boil in enough water to cover, boil for 30 minutes, then drain the water and rinse again.

Tip: This step removes residual off-flavours. You can also add a splash of vinegar to the water for a sure effect.
2 ✓

Cut the tripe into finger-wide strips. Dice the onion finely, slice the carrots and parsley root into rounds, and dice the tomato and pepper.

Tip: The finer you cut the onion, the better it will melt into the sauce, thickening it.
3 ✓

Sauté the onion in the fat until translucent, then add the crushed garlic and caraway. Remove from the heat and stir in the sweet paprika.

Tip: We remove it from the heat because the sugar content of the paprika burns in moments (caramelises then carbonises) and becomes bitter.
4 ✓

Add the tripe strips, diced pepper and tomato, toss together, then pour in just enough stock to cover. Salt, pepper, and add the bay leaves.

Tip: Add less liquid initially, topping up continuously instead. This creates a thick sauce (reduction).
5 ✓

Cover and simmer on low heat for approx. 1.5 hours. Then add the carrots and parsley root.

Tip: If you add the vegetables at the start, they would cook to a mush by the time the tripe softens.
6 ✓

When the tripe is almost tender (taste it!), pour in the red wine. Cook uncovered for another 20-30 minutes until the sauce thickens and the meat is butter-soft.

Tip: The acidity of the wine 'rounds off' the fatty flavours and aids digestion.

Recipe FAQ

Why does it smell during cooking?
The characteristic smell of tripe is natural, but can be minimised by parboiling with vinegar water. If very strong, change the parboiling water twice.
The tripe won't soften.
Be patient. Tripe from an older animal may need up to 3-4 hours. Add acidic ingredients (wine, tomato) only at the end, as they can slow down softening.

Ingredients

  • 1 kg Cleaned, parboiled tripe
  • 2 heads Onions (large)
  • 4 cloves Garlic
  • 1 tbsp Sweet paprika
  • 1 tsp Hot paprika (optional)
  • 1 tsp Ground caraway seeds
  • 2 pcs Bay leaves
  • 2 pcs Carrots
  • 1 pc Parsley root (or Parsnip)
  • 150 ml Dry red wine
  • 1 tsp Salt
  • 1 pinch Freshly ground pepper
  • 3 tbsp Pork lard or oil
  • 1.5 l Stock or water
  • 1 pc Tomato (peeled)
  • 1 pc Yellow pointed pepper (or green pepper)