Udder Gulash

Rinse the beef udder thoroughly under cold running water, then place it in a large pot, cover with salted water, and bring to a boil. Simmer for 90 minutes until the udder is tender, skimming any foam from the surface, then drain and cut into bite-sized cubes.

Peel and finely dice the onion, and cut the pepper into thin strips or small pieces.

Heat the lard, butter, or oil in a large heavy-bottomed pot over medium heat, then add the diced onion and cook, stirring frequently, until softened and translucent.

Add the sliced pepper to the pot and continue to sauté together with the onion until the vegetables are lightly golden and fragrant.

Stir in the tomato paste and cook for 2 minutes, stirring constantly to caramelize it slightly and deepen the flavor.

Dust the vegetables with flour, stir well to coat evenly, and cook for 1-2 minutes to eliminate the raw flour taste.

Add the cubed udder to the pot and pour in enough water or reserved cooking broth to cover the meat generously. Season with salt and pepper, stir to combine, and bring the stew to a gentle boil.

Reduce the heat to low and simmer the goulash uncovered, stirring occasionally, until the broth thickens to a hearty consistency and the flavors meld together. Adjust seasoning before serving.