Pacalpörkölt: Hungary’s Hearty, Unforgettable Tripe Stew

Prep Time 20-30 min

Cook Time 120-150 min

Calories 108 kcal/100g

For some, tripe stew is an acquired taste. For Hungarians, pacalpörkölt is more than a dish—it’s a legendary comfort food, a fixture of old taverns and countryside kitchens, and a celebration for those who aren’t afraid to dive deep into traditional flavors. Earthy, spicy, and soul-warming, pacalpörkölt is perhaps the most iconic way to cook beef tripe, infusing it with rich paprika, slow-cooked onions, and a touch of smoky sausage.

A Story from the Pot

My first memory of pacalpörkölt is vivid: a bustling Sunday lunch at my great-uncle’s house, the air heavy with the deep scent of simmering onions, heaps of red paprika, and something unfamiliar and enticing bubbling away in a battered cauldron. “Pacal,” he said, grinning broadly. “The true test of a good Hungarian cook!” While some cousins turned up their noses, the adults dove in hungrily, sighing with contentment at each spicy, tender mouthful. I watched as old stories flowed around the table—of shepherds, village fairs, and market squares, where pacalpörkölt was always the star of the feast.

For centuries, tripe was a humbler, thrifty ingredient. But in Hungary, cooks turned it into a delicacy, elevating it with the genius of paprika and slow, careful cooking to bring out comfort and depth in every spoonful.

Ingredients

• 1.5 kg (3.3 lbs) cleaned beef tripe, pre-cooked if possible
• 2 large onions, finely chopped
• 2–3 cloves garlic, minced
• 3 tablespoons pork lard or sunflower oil
• 2–3 tablespoons sweet Hungarian paprika
• 1–2 Hungarian green peppers (TV paprika) or 1 bell pepper, chopped
• 1 medium tomato, diced (or 2 Tbsp tomato paste)
• 250 g (about 9 oz) smoked sausage (Hungarian kolbász), sliced (optional but classic)
• 2 teaspoons ground caraway seeds
• 2 bay leaves
• 1 teaspoon hot paprika or 1 small hot chili, chopped (to taste)
• 1 teaspoon salt (to taste)
• Freshly ground black pepper
• 500 ml (about 2 cups) beef stock or water
• 1 tablespoon flour (optional, for thickening)
• Chopped parsley for garnish

To serve:
Rustic crusty bread, fresh hot peppers or pickles, a dollop of sour cream if you like

Instructions

1. Prepare the Tripe:

• If using raw tripe, thoroughly wash and scrub it, then boil in salted water for 45–60 minutes until partially tender. Drain and let cool, then cut into strips about 1–2 cm wide by 5–6 cm long (about finger-length). If using pre-cooked cleaned tripe, rinse and cut as above, skipping the parboiling step.

2. Start the Stew:

• Heat the lard or oil in a large, heavy pot. Add the onions and cook gently over medium heat until golden and soft (at least 10 minutes for deep flavor).
• Stir in the garlic and caraway seeds, letting them release their fragrance.

3. Layer in Paprika:

• Remove the pot from heat (to avoid burning paprika!) and stir in all the paprika—sweet and hot, if using. Stir quickly to combine, then add the chopped peppers and tomato (or tomato paste). Return to heat and cook for 3–4 minutes.

4. Build the Flavor:

• Add the tripe strips and smoked sausage slices (if using), and stir to coat thoroughly with the paprika-onion mixture.
• Season generously with salt, black pepper, and bay leaves.
• Pour in enough beef stock or water to just cover the meat. Bring to a simmer.

5. Slow Simmer:

• Cover and cook on low—just simmering gently—for 1.5 to 2 hours (or less with pre-cooked tripe), until the tripe is completely tender but not falling apart, and the sauce is rich and brick-red.

6. (Optional) Thicken the Sauce:

• If you prefer a thicker stew, sprinkle the flour over the top, stir thoroughly, and simmer uncovered for an additional 10 minutes.

7. Taste and Finish:

• Adjust seasoning, adding more salt, paprika, or hot pepper if desired. Remove bay leaves.

8. Serve:

• Pile high in big bowls, sprinkle with chopped parsley, and serve piping hot with thick slices of crusty bread and crisp pickles or hot peppers for contrast.

Tips for the best Pacalpörkölt

• Cleanliness Counts: Buy tripe already cleaned from a specialized butcher if possible, or be meticulous about soaking and parboiling at home for the best flavor and tender results.
• Real Hungarian Paprika: Only use fresh, high-quality Hungarian paprika—nothing else gives the iconic color and aroma.
• Low and Slow: Tripe turns from rubber to velvet only with gentle, steady simmering. Don’t rush!
• Sausage Shine: Good smoked kolbász is traditional and adds smoky richness; omit it for a purist’s stew.
• Bread is Essential: The sauce begs to be sopped up with a big hunk of chewy bread.

Pacalpörkölt: The Soul of a Tavern

Once a fixture at countryside fairs and working men’s taverns (csárda), pacalpörkölt is a symbol of true Hungarian hospitality and a little bit of culinary bravado. It’s a dish for those who savor robust flavors and time-honored traditions—proof that every part of the animal, cooked with skill, can become a celebration on a plate.

For many first-timers, pacalpörkölt is an adventure—one taste, and you might discover the soul of Hungary itself in the gentle fire of paprika, the melt-in-your-mouth tripe, and the laughter that always greets a second helping.

Have you tried Hungarian tripe stew, or do you have family memories tied to its hearty ritual? Share your stories and tips in the comments below—and welcome to the proud, peppery world of pacalpörkölt!