Flaczki Soup
Traditional Polish tripe recipe
Serves
12
Prep Time
30 mins
Cook Time
2 hrs 15 mins
Polish and other Slavic agricultural cultures are well known for their nose-to-tail eating. Polish Flaczki (pronounced Flahtch-kee) soup, is one of Poland’s many national dishes and very popular at most eateries and restaurants. Angelina Peters shares her family recipe for Flaczki (also known as Flaki), but says that this recipe may slightly vary between regions in Poland. Flaczki is made from beef tripe, it’s strong but rich flavour is balanced by an array of spices, especially marjoram.
Polish and other Slavic agricultural cultures are well known for their nose-to-tail eating. Polish Flaczki (pronounced Flahtch-kee) soup, is one of Poland’s many national dishes and very popular at most eateries and restaurants. Angelina Peters shares her family recipe for Flaczki (also known as Flaki), but says that this recipe may slightly vary between regions in Poland. Flaczki is made from beef tripe, it’s strong but rich flavour is balanced by an array of spices, especially marjoram.
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ShareIngredients
1kg tripe
cleaned and precooked1kg Quality Mark rump steaks
200g beef bones
2-3 carrots
2 parsnips
1 bunch parsley
1 leek
3 stalks celeryi
4 garlic cloves
4 bay leaves
8 whole allspice
½ tsp ground black pepper
10 black pepper corns
1 Tbsp kosher salt
1 Tbsp marjoram
½ tsp fresh gingeri
grated¼ tsp grated nutmeg
grated¼ tsp chilli flakes
dried1 tsp paprika
2 medium potatoes
optional, cut into cubes
1 ½ Tbsp butter
1 ½ Tbsp white flour
2 tsp paprika
1 ladle soup broth
Method
If tripe pieces are large cut into smaller pieces (approx. 5cm).
Put tripe in a pot and cover with cold water. Bring to the boil, then strain through a sieve, discarding the water. Rinse tripe with cold water and place back in the pot, covering with cold water again. Boil gently for 20 minutes then drain, rinse tripe with cold water again, and set aside.
tip: Tripe has a strong smell so use the kitchen extractor if you have one.
Rinse the beef steak and bones and put it into a large pot with 3 litres of cold water.
Add 2 carrots, 1 parsnip, parsley (leave aside some parsley for serving), leek and 2 stalks of celery.
Add 2 level teaspoons of salt, 1/2 teaspoon ground pepper, 2 bay leaves, 5 whole allspice and 5 peppercorns.
Simmer for at least an hour, the meat should be almost tender.
Filter the broth through a fine sieve into another pot.
Discard the vegetables, bones, leaves, herbs and peppercorns.
TIP: To reduce food waste you could grate the cooked carrot and parsnip into the final soup.
Cut the beef steak into small 5cm strips and add to the clear broth together with the boiled tripe. Add 3 whole allspice, 5 peppercorns, 2 bay leaves, 1 teaspoon paprika and 1/4 teaspoon of chilli flakes. Add the remaining carrot and parsnip, peeled and grated, 1 stalk celery finely sliced and sliced garlic cloves.
Cook for about 60 minutes and season to taste at the end of cooking. Add the 1/2 teaspoon grated ginger, ¼ teaspoon of freshly grated nutmeg.
Optionally you can add potato cubes and cook the soup for another 15 minutes.
To prepare the roux, melt butter in a frying pan and add the flour and fry until light color, stirring all the time.
Add 2 teaspoons of paprika and stir though.
Pour the hot tripe broth (about 1 ladle) slowly into the roux, stirring all the time so that there are no lumps.
Pour into tripe, bring to a boil and cook together for a few minutes.
If necessary, season with salt and pepper. Finally, add the marjoram and stir through.
Serve with a sprinkle of finely chopped parsley in each bowl and toasted sourdough bread.
Nutrition Information per Serving (479g)
Flaczki soup analysis included two potatoes. A 100g serve of cooked tripe is a good source (provides >25% of your recommended daily intake) of Niacin, Phosphorus, Iron and B12.
