Hungarian-style ox glands

Last Updated on December 12, 2024

The typical spice in Hungarian cuisine is ground paprika, either sweet or hot, which gives the dish its characteristic taste and appealing red colour. Sour cream is also often used. This is a typical example of a classic Hungarian recipe.

Ingredients:

4 pcs of blanched bull glands 1 pc Hungarian sausage 1 pc red meaty peppers 1 pk onions 3 dl bone broth 100 g cream red sweet ground red pepper hot sweet ground paprika crushed cumin lard salt

Procedure:

Slit the bull gizzards lengthwise, remove the scabs, cut into pieces, rinse with cold water and drain.

Heat the lard in a pot, add the chopped onion and let it brown. Add the chopped gills to the onions, season with salt, sprinkle with red sweet paprika, sprinkle with cumin and fry briefly. Pour in the broth, cover and simmer for 15 minutes.

Cut the sausage into rounds, cut the peppers into strips, add to the glands. Simmer until the peppers soften, about 5 minutes.

Season the mixture with cream, hot pepper, salt and allow to heat through.

Recommendation:

Serve with traditional Hungarian tarhoña pasta.

Note:

Text and photo: D. M.

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