Clean the rooster combs thoroughly, blanch them in boiling water for a few minutes, then drain. Clean and cut gizzards into bite-sized pieces.
In a pot, heat lard or oil and sauté the onions until golden. Add the garlic, stir, then remove from heat. Stir in the paprika powder quickly (so it doesn’t burn).
Add the rooster combs and gizzards, season with salt and pepper, and mix well.
Add the chopped tomato and green pepper. Pour in a little water, cover, and simmer over low heat.
Stir occasionally and add water if needed. Cook for 1–1½ hours, until the gizzards are tender and the sauce is thick and rich.
Serving suggestion: Serve hot with fresh bread, or traditional Hungarian nokedli (dumplings). Pickles (like sauerkraut, cucumber pickles, or mixed salad) go perfectly on the side.
