Tripe goulash is a traditional Hungarian dish my mum and dad prepare for me every time I visit home. It's definitely one of my favorites, up there with fish goulash and tomato-cabbage soup.
We rarely have to deal with the stomach before cleaning. But if you can only purchase it that way, it needs to be washed and cooked through in salty water several times. In Hungary you can buy frozen, pre-washed tissue, while in the US I saw freshly packaged, cleaned tripe for sale.
Tripe has a very interesting consistency, slightly rubbery, full of villi (the little extensions that make the pieces look 'hairy').
I don't have the exact preparation instructions, but it gets cooked in a tripod, with the primary flavors being supplied by paprika, onion and salt. The onion is sauteed in the oil, then some garlic and paprika are added and cooked for a few seconds. Diced Hungarian spicy peppers and some tomatoes follow, with the addition of the cleaned and diced tripe, bay leaves and water at the end. The stew is cooked for hours in a tripod, and it acquires a light smoky flavor. It's spicy and the delicious sauce gets stuck among the villi :-)
Try eating it once if you have the chance. Just make sure you experiment with it at a place where it's prepared well! Or grab some Hungarian friends, and have them make it for you!
unknown facts about the cow @ lifegag
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