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

MMMMM---------------------------BROTH--------------------------------
          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 Erős
          -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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