Tripe Stew with Boiled Potatoes

A good tripe stew calls for slow, patient cooking – in return it rewards you with wonderfully tender, paprika-spiced morsels.

1. Clean the tripe thoroughly, rinse it in plenty of water, pre-cook it if needed, then cut it into thin strips.

2. Chop the onion finely, and in the lard, over a medium heat, fry it glassy, then light brown.

3. Throw in the crushed garlic, after a few seconds take it off the heat, and stir in the paprika – work quickly, so it does not turn bitter.

4. Pour in a little water at once, add the tripe, the caraway, the marjoram and the bay leaf.

5. Salt and pepper it, then covered, over a low heat, topping it up occasionally, cook it tender (up to 2-3 hours) – it is ready when the tripe almost melts apart.

Boiled potatoes

6. Peel the potatoes or cook them in their skins, in salted water, until tender, then drain them.

7. Serve the hot tripe stew with the boiled potatoes.

Tip: The slower it cooks, the more tender and flavourful it becomes – do not rush it.