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Tripe stew with juicy, spicy sauce, served with fresh bread
Classic tripe stew with spicy paprika sauce and tender tripe strips.

Hungarian Tripe Stew

Author: Flavelo
Recipes Main Courses

Tripe is the ancestor of the 'slow food' movement. The beef stomach is an extremely dense, collagen-rich tissue. The secret is time: during long, slow cooking, this tough collagen turns into gelatin (hydrolysis). This gives the sauce that characteristic sticky, thick texture unlike any other meat dish.

🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot for parboiling
  • Large pot or Dutch oven for stewing
  • Sharp knife

Instructions

1 ✓

Wash tripe thoroughly and place in cold water to boil. 10 minutes after boiling, drain, rinse, and start again with clean water. Repeat one more time.

Tip: Parboiling removes unwanted tastes and odors.
2 ✓

In the third water, cook tripe for 30-40 minutes, then drain, cool, and cut into thin strips.

Tip: It's easier to slice slippery tripe nicely when cold.
3 ✓

Dice the onion finely. Sauté in lard until translucent.

Tip: Lots of onion gives body to the sauce. Don't skimp!
4 ✓

Remove from heat, stir in paprika, caraway, crushed garlic, then immediately add diced pepper, tomato, and a little water.

Tip: This is the stew base. Water prevents the paprika from burning.
5 ✓

Add the tripe strips, season with salt and pepper, and add the bay leaves. Pour in enough water to just cover.

Tip: Short liquid is important so it becomes a stew, not a soup.
6 ✓

Cook covered on low heat for 2-3 hours until butter-soft. Replenish evaporated water occasionally.

Tip: The sauce should be thick and sticky by the end from the dissolved gelatin.

Recipe FAQ

How do I get rid of the unpleasant smell?
Thorough washing, soaking in vinegar water, and changing the water multiple times during parboiling is key.
The tripe isn't getting tender.
Be patient. Older animal stomachs are tougher. Cook longer if needed, replenishing water. A pressure cooker cuts time in half.

Ingredients

  • 2 lbs Beef Tripe (cleaned, ready to cook)
  • 2 large Onions
  • 4 cloves Garlic
  • 2 tbsp Hungarian Paprika
  • 3 tbsp Lard (Pork Lard is best)
  • 2 leaves Bay Leaf
  • 1 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 1 tsp Ground Caraway Seeds
  • 1 whole Green Bell Pepper (Cubanelle or Wax Pepper)
  • 1 whole Tomato