Flaki (Flaki)

Name: Flaki
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Poland
Ingredients: 1 kg cleaned beef tripe; 1.5 l beef stock; 2 carrots, 1 parsley root, 1 piece celeriac, cut in strips; 2 tsp dried marjoram; 1/2 tsp nutmeg, 1 tsp sweet paprika; salt, pepper

Overview

Flaki is a traditional Polish tripe soup. Cleaned beef tripe is boiled for hours until tender, then cut into thin strips and cooked in a rich beef stock with carrot, parsley root and celeriac. It is seasoned generously with marjoram, nutmeg, ginger, black pepper and sweet paprika, which give it a warm, spicy aroma and a light orange colour. Some cooks thicken it slightly with a roux. It is served very hot with bread and is known as a hangover cure.

History

Tripe soup has been eaten in Poland since the Middle Ages and is said to have been a favourite of King Władysław Jagiełło. It was a common dish at inns and at weddings, often served late in the night. Today many people buy ready-cleaned tripe, and flaki is still found on the menus of traditional Polish restaurants and milk bars.

Main ingredients

Beef tripe, beef stock, carrot and parsley root, marjoram, nutmeg, sweet paprika. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Beef soups · Tripe and offal soups · More soups from Poland

Recipe outline serves 4 · ~200 min

Ingredients

1 kg cleaned beef tripe
1.5 l beef stock
2 carrots, 1 parsley root, 1 piece celeriac, cut in strips
2 tsp dried marjoram
1/2 tsp nutmeg, 1 tsp sweet paprika
salt, pepper

Allergens: Contains: Celery. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Boil the tripe in fresh water several times, then simmer for 3 hours until tender.
Cut the tripe into thin strips.
Simmer with the stock and vegetables for 30 minutes.
Season with marjoram, nutmeg, paprika and pepper and serve.