MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Extra Tripes With Feet
Categories: Hungarian, Pork
Yield: 10 Servings

3 kg Oven-ready tripes; can be
-striped already
4 Pc Oven-ready pork front
-feet

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Salt
Black peppercorns
2 lg Onions -OR-
4 tb Onion paste
1 Garlic head -OR-
2 tb Garlic paste
Cumin seeds
Seasoning powder

MMMMM----------------------------STEW---------------------------------
4 lg Onions -OR-
8 tb Onion paste
250 g Pork fat -OR-
200 ml Oil
3 tb Paprika; up to 4 tb, high
-quality
1 Tomatoes; up to 2
1 Green peppers; up to 2
1 ts Red Gold spicy or ErQs
-Pista paprika cream;
-heaping
Salt
1 ts Ground black pepper
1/2 ts Ground cumin
8 cl Garlic; up to 10 cl -OR-
3 tb Garlic paste

Put the tripes in a pot and the feet in another one. Pour as much
water on both pots that covers the pieces, then season both with
salt, black peppercorns, sliced onion or Onion Paste and garlic or
Garlic Paste, cumin and seasoning powder. Bring both pots to the
boil, then cover them and cook them over low heat for 2-1/2 to 3
hours until tender. It is not a problem if the tripe is not going to
be completely tender but the feet have to be soft enough for boning.

Strain the tender tripes and feet and feel free to keep the cooking
water of the feet as well. Stripe up the tripes (if you have not used
striped ones for preboiling). When the feet cool down enough to be
handled, bone them completely and try to stripe up the lean cut of
the feet similarly to the tripes.

Clean the onion and chop it up into small pieces for the base of the
stew, then brown it in a large pot on heated fat. Powder some paprika
on top, mix them together and pour some water on it in order to make
sure that the paprika won't burn. Dice up the fresh pepper and
tomato after having removed its seeds and stalk, and put them into
the sauce with paprika. Season with Univer Red Gold, pepper, cumin
and the crushed garlic and then add the tripes and the feet. Add
enough water to make the dish nice and juicy (cover the meat more or
less), bring it to boil over high heat, then cook it covered for
another 1 hour over a low heat to make it blend. Serve it with boiled
potatoes or soft bread, accompanied by pickles.

Notes:

The stew can be made with the cooking water of the feet instead of
water but in that case spices should be used carefully. Instead of
using several different seasonings, the stew can be made with any
type of combinations of spicy or mild Goulash Cream and of Stew
Seasoner.

Recipe by Univer

Recipe FROM: <https://web.archive.org/web/20190501000000*/
https://www.univer.hu/en/recipes/main_courses/
extra_tripes_with_feet.html>

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