Ingredients serves 10:
6 2/3 lb/3 kg tripe cleaned and ready to cook, may already be cut into strips, 4 good front pig’s feet, cleaned and ready to cook
Cooking water: salt, whole black peppercorns, 2 large onions (4 tablespoon onion cream), 1 whole garlic bulb (2 tablespoon garlic cream), caraway seeds, food seasoning
Pörkölt: 4 large onions (8 tablespoon onion cream), 1/2 lb/25 dkg pork lard or 7oz/2 dl cooking oil, 3-4 tablespoon quality paprika, 1-2 tomatoes, 1-2 green peppers, 1 heaping teaspoon hot Red Gold or
“Strong Steven” hot cherry pepper paste, salt, 1 level teaspoon ground black pepper, 1/2 teaspoon ground caraway seeds, 8-10 cloves garlic (3 tablespoon garlic cream)

Place the tripe and pig’s feet into two separate pots. Pour enough water over each to cover and season them alike, that is, add salt, whole peppercorns, sliced onions and garlic or onion and garlic creams, caraway seed and food seasoning. Bring to boil over high heat, cover, and cook on low until tender, about 2 1/2-3 hours. It does not matter if the tripe is not 100% cooked but the pig’s feet must be since they have to be boned. Drain the cooked tripe and pig’s feet. Set the feet’s broth aside. Cut the tripe into slices about a small finger’s width if the first cooking was not done already sliced. When the pig’s feet have cooled enough to handle, remove all the bones and cut the pure meat into strips similar in size to the tripe. For the pörkölt’s foundation, clean and slice the onions fine. Wilt them in the lard, which has been brought to sizzle in a large pan. Dust with paprika, stir, and pour a little water over it to prevent the paprika from burning. After removing the stems from the fresh peppers and tomatoes, dice them into small cubes and add to the paprika sauce. Season with Red Gold, pepper, caraway and crushed garlic and add the tripe and pig’s feet. Add enough water to make a good sauce (about as much as would cover the meat), bring to boil on high heat, then cover, reduce to low and cook for about an hour for the flavors to blend. Serve with potatoes or soft bread and lots of pickled vegetables.

Preparation time: 1 hour work + 3-4 hours cooking
Calories per serving: 995
Skill: Easy to prepare