Flaki (Polish Tripe Soup)

🧂 Ingredients

• 1 kg Beef tripe (honeycomb or book tripe recommended)
• 500 g Beef bones (marrow bones or knuckle bones)
• 2 tbsp Dried marjoram
• 0.5 tsp Ground nutmeg
• 2 medium Carrots
• 2 Celery stalks
• 1 large Onion
• 2 Bay leaves
• 1 tsp Black peppercorns
• to taste Salt
• to taste Freshly ground black pepper
• 2 tbsp Optional: All-purpose flour(for thickening)
• 2 tbsp Optional: Butter(for thickening)

👨‍🍳 Instructions

1. 1

   Prepare the tripe: Rinse the tripe thoroughly under cold running water. Place the tripe in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil for 10 minutes. Drain the tripe, discard the water, and rinse the pot. This blanching step helps to remove any impurities and reduce the strong odor.

   ⏱️ 10 minutes boiling + rinsing time
2. 2

   Make the beef stock: Return the blanched tripe to the clean pot. Add the beef bones, chopped carrots, celery, quartered onion, bay leaves, and peppercorns. Cover with about 2.5-3 liters (10-12 cups) of cold water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for at least 3 hours, or until the tripe is very tender. Skim off any foam or impurities that rise to the surface during the first hour of simmering.

   ⏱️ 3 hours
3. 3

   Process the tripe and broth: Carefully remove the tender tripe and beef bones from the pot. Discard the bones, bay leaves, and peppercorns. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the cooked vegetables. Once the tripe is cool enough to handle, slice it into thin, uniform strips (about 0.5 cm or 1/4 inch wide).

   ⏱️ 20 minutes
4. 4

   Combine and simmer: Return the sliced tripe and the strained broth to the pot. Bring the soup to a gentle simmer over medium heat. Stir in the dried marjoram and ground nutmeg. Continue to simmer for at least another 30 minutes to allow the flavors to meld and the tripe to absorb the broth.

   ⏱️ 30 minutes
5. 5

   Season and thicken (optional): Taste the soup and season generously with salt and freshly ground black pepper. If you prefer a thicker soup, you can make a roux: melt the butter in a small skillet over medium heat, whisk in the flour, and cook for 1-2 minutes until lightly golden. Gradually whisk this roux into the simmering soup until it reaches your desired consistency. Simmer for another 5-10 minutes to cook out the raw flour taste.

   ⏱️ 15 minutes
6. 6

   Serve: Ladle the hot Flaki into bowls. Serve immediately. It is traditionally enjoyed with crusty bread.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the tripe is thoroughly cleaned before starting. If using pre-cleaned tripe, a quick rinse is usually sufficient.
• ✓The longer the soup simmers, the more tender the tripe will become and the richer the flavor will be.
• ✓For an authentic taste, don't skimp on the marjoram; it's a key flavor in this dish.
• ✓Flaki is often served with a dollop of sour cream or a sprinkle of grated hard cheese (like Parmesan or Pecorino) for added richness.

🔄 Variations

• For a spicier version, add a pinch of cayenne pepper or a finely chopped chili pepper during the final simmering stage.
• Some recipes include smoked paprika for a deeper, smoky flavor.
• Adjust the amount of water to achieve your desired soup thickness.

🥗 Nutrition

Per serving