Have you ever said you love a food? Or have you ever said you didn't like it so much? Of course you have! Of course you do. There are also some very divisive dishes in our home cuisine that we either love to the point of infatuation or have no intention of eating.
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Why the world of flavours is interesting
There are countless raw materials and they can be used to make countless dishes. Every culture has its own flavours that are loved by all. We are not so fond of Indian curry the world of flavours presented to usthan the flavour of a well-established fried meat. But tastes don't just vary from culture to culture, from continent to continent, what we get used to has a huge impact. This is something that is almost ingrained in us from childhood, as our parents and grandparents prepare food according to a set pattern, a familiar taste and an ingrained system.
Of course, as you get to know more and more flavours, you get more and more a broader spectrum of we experience. Some things we like immediately, but others we banish for life from the food and ingredients we eat. This is different for everyone.
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But tastes change
We really do have a lot of culinary experiences in our lives. We get to taste the whole world, away from the „home” tastes we are used to. The multicultural spread of gastronomy has made this possible. Home cuisine also hides dishes that are very divisive, but people's tastes are changing. There are dishes and ingredients that lose their importance after a while, and even things that we used to love are no longer consumed, and vice versa. These foods include pacal!
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Long live the pacal
Pacal is a food staple made from the forequarters used for cattle feed. That is why it is so divisive. In Hungary, the primary ingredient for stewed pacal is cut into strips, raw, cleaned rumen. It is the basis of many dishes and is also one of the main ingredients of Hungarian cuisine. a characteristic component of. In our country, it is often used in combination with other types of meat to make stews, but it can also be used in soups and pork cheese. In the past, dishes made from pacal were the poor man's poor food in Hungary and abroad. One of the typical dishes was pacalle soup, cooked from the marrow.
Pacalle soups: almost the simplest dishes. A cut into strips pre-cooking the pacal. Many people are already put off by the smell, as it is quite strong. When fully cooked, it is almost at the end of the cooking process that the other ingredients, flavourings and spices are added. The soup is then thickened according to taste and convention, generally either by mashing or stirring.
Pacal stews: this is the most typical use. The Hungarian cuisine currently for the pacal 80-90% is processed in roasted form. In the traditional, familiar way, the dish is prepared on a stew base and then the pre-cooked tripe is added. What is very important is that it is worth actually precooking it to achieve the right texture and consistency. In our country, the dish is generally heavily seasoned, but this also depends on tastes and habits. Typically it is made spicy. It is not too difficult to serve, mostly with potatoes, but many people still eat it with bread. We Hungarians - let's face it! - love to dunk! Variations are the nails, shank, marrow, mushrooms, ears, wolf ... pacal.
István Váncsa says: “Carefully prepared tripe or, better still, tripe with tripe and brother, is one of the best dishes in the world.”
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Interesting facts
In many countries, specialities made from tripe are a favourite. But mostly in France. The preparation methods abroad vary greatly depending on the traditions of the cuisine.
Loaded pacal dishes: Swiss, Italian, French cuisine is famous for its pasta specialities, covered with béchamel, cheese, mushrooms, etc. and cooked in a tube.
Oil fried bacon: nowadays in Hungary, fried pacal or pacalvagdaltat is not very common.
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