Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg cleaned, sliced tripe
- 1 can (approx. 250 g) canned tomatoes
- 1 piece (approx. 150 g) onion
- 4 cloves garlic
- Fresh herbs (e.g., basil, parsley, chives)
- 100 g Parmesan
- 100 g chorizo or smoked sausage
- 100 g Kolozsvári bacon
- 50 g butter
- Salt
- Pepper
PREPARATION
- 1Fry the Kolozsvári bacon, sliced into strips, in a heavy pan until crispy, then add the chopped onion and crushed garlic, sauté them, and then pour in the canned tomatoes.
- 2In this stew base, cook the tripe until tender, covered thoroughly. When it's almost done, add the chopped fresh herbs and the sliced chorizo.
- 3For the herb butter, leave the butter out at room temperature and mix it with the finely chopped mixed fresh herbs.
- 4Spread the toasted baguette with this butter.
- 5Serve the tripe with the herb butter baguette and thin Parmesan shavings, generously sprinkled with fresh herbs.
Tip
The herb butter can also be made in a food processor with a blade attachment. Instead of Parmesan, you can use other aged, dry cheeses. Don't skimp on the fresh herbs, you can't overdo them!
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!