Ragout of Lungs (Szalontüdő)

Thoroughly wash the pork lungs, heart, and tongue. Place them in a large pot, cover with cold water, add a teaspoon of salt and 1-2 bay leaves. Bring to a boil, then reduce heat and simmer until tender (about 1.5-2 hours). Once cooked, remove from water, let cool, then cut into thin strips or cubes.

In a large pot, heat the oil, then add the finely chopped red onions. Sauté over medium heat until translucent, about 5-7 minutes. Remove from heat, sprinkle with sweet Hungarian paprika, stir quickly, then immediately add a little water to prevent the paprika from burning.

Add the sliced offal to the onion base, along with the remaining bay leaves, salt, pepper, and mustard. Pour in enough water or broth to just cover the ingredients. Cover and simmer over low heat for another 30-40 minutes to allow the flavors to meld.

In a small bowl, whisk the flour with the sour cream and vinegar until smooth. Remove the ragout from the heat and, while stirring continuously, gradually add the sour cream mixture. Return to low heat and bring to a gentle boil, stirring constantly, until it thickens. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Serve hot.