in Eastern Europe, Hungary

Hungarian-style tripe goulash

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Ingredients for 4 servings:

  • 1 kg tripe (tripe, spots), pre-cooked
  • 2 large onions
  • 4 cloves garlic
  • 2 tbsp paprika powder
  • 2 tbsp oil
  • 1 pinch of ground pepper
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A truly hearty meal for men

Cut the tripe into strips. Fry the finely chopped onions in lard or oil until translucent. Add the paprika, stir, and add the tripe strips, season with salt and pepper, and continue frying. After a few minutes, add the crushed garlic cloves, add a little water, cover, and simmer over low heat. Stir occasionally and add a little more water. Serve with boiled potatoes or soft bread and hot paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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