Extra tripes with feet

Ingredients for 10 people:

• 3 kg oven-ready tripes (can be striped already),
• 4 pcs oven-ready pork front feet

for the cooking water:

• salt
• black peppercorns
• 2 large onions or 4 tbsp Univer Onion Paste
• 1 head garlic or 2 tbsp Univer Garlic Paste, cumin seeds
• seasoning powder

for the stew:

• 4 large onions or 8 tbsp Univer Onion Paste, approx. 250 g pork fat or approx. 200 ml oil
• 3 to 4 tbsp good quality paprika
• 1 to 2 tomatoes
• 1 to 2 green peppers
• 1 heaped tsp Univer Red Gold spicy or Erős Pista paprika cream
• salt
• approx. 1 level tsp ground black pepper
• 1/2 tsp ground cumin
• 8 to 10 cloves garlic or approx. 3 tablespoons Univer Garlic Paste

Preparation:

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 2.5 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.

Useful advice from Univer:

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.