Pacalpörkölt
Europe — Hungary
Hungary's most important offal dish and one of Europe's premier tripe traditions. Tripe slow-stewed with onions, lard, paprika, garlic, and peppers in the classic pörkölt style.
Cuts in this tradition
Cultural context
Nationally recognized and found in homes, traditional csárda restaurants, and cooking competitions throughout Hungary. Ranks alongside France's tripes à la mode de Caen, Spain's callos, and Italy's trippa alla romana as a defining European tripe dish.
Preparation
Tripe cleaned and boiled until tender. Onions sweated in lard until soft, sweet paprika added off heat. Tripe added with garlic, peppers, and stock. Simmered slowly until sauce thickens. Served with bread or potatoes.