Polish beef tripe soup recipe

Flaki is a thick soup made with cleaned, sliced beef tripe, vegetables and aromatic spices. Cook the tripe until tender, combine it with stock and vegetables, and season with marjoram, ginger and nutmeg. This traditional Polish food recipe makes about six servings. Cooking time depends on how much the tripe has been prepared beforehand.

Ingredients for a pot of flaki

1 kg cleaned, sliced beef tripe
1.5 litres beef or poultry stock
2 carrots
1 parsley root and a piece of celeriac
1 onion
2 tablespoons butter or oil
1 tablespoon wheat flour, optional
2 bay leaves and 3 allspice berries
2 teaspoons dried marjoram
A pinch each of ground ginger and nutmeg
Salt, pepper and optional sweet paprika to taste

Choose cleaned tripe and check the packaging: raw and pre-cooked products require different cooking times. If frozen, thaw it in the refrigerator according to the package instructions. A mildly flavoured homemade broth works well here.

Preparing the tripe and vegetables

Rinse the tripe under cold running water. If it needs preliminary boiling, put it in a pot, cover with water, bring to a boil and cook for a few minutes. Drain, rinse the tripe and wash the pot. Cover with fresh water and simmer until tender. Follow the package instructions too, especially if the tripe has already been parboiled.

Check the texture: a strip should be tender to bite. Raw tripe may need several hours, while parboiled tripe can take much less time. Add hot water as needed and drain once tender. Peel the carrots, parsley root and celeriac and cut into thin strips or coarsely grate. Chop the onion.

Cooking the soup

Heat the fat in a large pot and cook the onion until translucent. Add the carrots, parsley root and celeriac and stir for a few minutes.
Pour in the stock and add the bay leaves and allspice. Simmer for about 15 minutes, until the vegetables soften.
Add the cooked tripe and simmer for 15 to 20 minutes to combine the flavours. If the strips are too long, cut them before adding them to the pot.
Rub the marjoram between your hands and add it with the ginger and nutmeg. Season with pepper, then salt.
For a thicker soup, make the roux below. Remove the bay leaves and allspice before serving.

Check the tripe again after combining the ingredients. If it is still too chewy, simmer longer, adding liquid as needed. The cooking time with the vegetables assumes the tripe is already tender.

Thickening and seasoning

The soup can be served without a roux. For a thicker broth, heat an extra tablespoon of butter or oil in a pan, add a tablespoon of flour and stir briefly without letting it brown much. Add a few tablespoons of stock, stir out any lumps and pour into the pot. Simmer for a few more minutes, stirring.

Use ginger and nutmeg sparingly, as they can overpower the delicate stock. Sweet paprika adds colour and pepper adds warmth. Add stock if the soup becomes too thick. Another warming soup made with meat and stock is goulash soup.

Serving and storage

Serve flaki hot with bread. Stir the pot before ladling so every bowl contains tripe and vegetables. Put marjoram and pepper on the table for individual seasoning.

Cool leftovers quickly and transfer to a covered container. Refrigerate and eat within 2 to 3 days. Reheat each portion thoroughly, stirring. If the broth thickens in the fridge, add a little water.

FAQ

Can I use parboiled tripe?

Yes. Check the product description and test its tenderness. Parboiling saves time but does not always mean the tripe is ready to eat. Cook according to the instructions and make sure it is tender before adding it to the vegetables.

Which spices go with tripe soup?

Marjoram, pepper, ginger and nutmeg form the base of this recipe. Bay leaves and allspice flavour the stock. Start with small amounts of strong spices and taste as you season.

Why is the tripe tough?

It usually needs longer cooking. Keep it at a gentle simmer, check the liquid level and test more pieces. There is no single cooking time for every level of preparation.