👨‍🍳 Instruções

1. 1

   Prepare the tripe: Rinse the cleaned beef tripe thoroughly under cold running water. Place the tripe in a large pot, cover with cold water, bring to a boil, and simmer vigorously for 10 minutes. Drain and discard the water. Repeat this blanching process two more times (total of three times). This step is crucial for removing any strong odors and impurities, ensuring a cleaner flavor.

   ⏱️ 35 minutes
2. 2

   Simmer the tripe and bones: After the final blanching, place the tripe and beef bones in a clean, large stockpot. Cover with approximately 3 liters of fresh cold water, ensuring the ingredients are fully submerged. Add the bay leaf and allspice berries. Bring the water to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours, or until the tripe is very tender. The ideal simmering temperature is around 90°C (195°F). Skim off any foam or impurities that rise to the surface during the first hour of simmering.

   ⏱️ 3 hours
3. 3

   Prepare the vegetables: While the tripe is simmering, prepare the vegetables. Peel the carrots, celery root, and parsley root (if using). Finely dice all vegetables into a small, uniform cut known as a brunoise (approximately 2-3 mm cubes). Set aside.

   ⏱️ 15 minutes
4. 4

   Process the tripe and broth: Once the tripe is tender, carefully remove it from the pot using a slotted spoon and set it aside on a cutting board to cool slightly. Strain the cooking broth through a fine-mesh sieve into a clean bowl or another pot, discarding the bones, bay leaf, and allspice. Once the tripe is cool enough to handle, slice it into thin, uniform strips, about 0.5 cm wide.

   ⏱️ 15 minutes
5. 5

   Combine and cook vegetables: Return the strained broth to the cleaned stockpot. Add the diced carrots, celery root, and parsley root to the broth. Bring the soup back to a simmer over medium heat and cook for about 15 minutes, or until the vegetables are tender but still hold their shape. Stir in the sliced tripe.

   ⏱️ 20 minutes
6. 6

   Season and finish: Stir in the dried marjoram, sweet paprika, and ground nutmeg. Continue to simmer gently for another 5-10 minutes to allow the flavors to meld. Taste the soup and season generously with salt and freshly ground black pepper as needed. The soup should have a rich, savory flavor with a hint of sweetness from the paprika and warmth from the nutmeg.

   ⏱️ 10 minutes
7. 7

   Serve: Ladle the hot Flaczki into bowls. Serve immediately, traditionally accompanied by crusty bread for dipping. A dollop of sour cream or a sprinkle of fresh parsley can be added as a garnish if desired.

   ⏱️ 5 minutes