Beef tripe stew – Pacalpörkölt

by | Apr 5, 2024 | Meat dishes

Tripe is a divisive food, eliciting strong reactions from people who either love it or hate it. Its distinct texture and flavour can be off-putting to some, while others appreciate its unique taste and the way it absorbs flavors from spices and seasonings when cooked. Tripe may not be everyone’s cup of tea, but it certainly has its merits. Whether you love it or hate it, there’s no denying its place in culinary traditions around the world, including the flavorful Hungarian beef tripe stew, which continues to delight palates and bring comfort to those who enjoy it.

Tripe is a type of edible offal derived from the lining of a ruminant’s stomach, which has four distinct compartments that allow for digestive fermentation of fibrous foods. Most tripes sold are from beef. It is characterized by its unique texture, which is often described as chewy or rubbery, and its mild flavor. While it may not be the most glamorous or popular cut of meat, tripe has been consumed in various cultures around the world for centuries. It is often used in traditional dishes, soups, stews, and even sausages.

One of the reasons tripe is considered useful to eat is its nutritional value. It is a good source of protein, as well as essential vitamins and minerals such as B vitamins, zinc, and iron. Additionally, it contains collagen, which is beneficial for skin health and joint function. Consuming beef tripe can also be a sustainable practice, as it utilizes parts of the animal that might otherwise go to waste.

One notable dish that features beef tripe is Hungarian beef tripe stew, known as pacalpörkölt. In this hearty stew, beef tripe is simmered with onions, garlic, paprika, and other spices until tender, resulting in a rich and flavorful dish. It is often served with potatoes or bread. Pacalpörkölt is a beloved comfort food in Hungary, enjoyed by many despite its divisive nature.

Beef tripe stew - Pacalpörkölt
Beef tripe stew – Pacalpörkölt – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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