Polish
Flaki
A traditional Polish beef tripe soup simmered in rich broth with root vegetables, marjoram, ginger, and a light roux. It is warming, peppery, and best served very hot with rye bread.
Ingredients
- Cleaned beef tripe, pre-boiled and cut into thin strips300g
- Beef broth700ml
- Carrot, julienned1 small
- Parsley root, julienned1 small
- Celeriac, julienned60g
- Onion1/2 medium
- Unsalted butter2 tbsp
- Plain flour1 tbsp
- Bay leaf1
- Allspice berries2
- Black peppercorns4
- Dried marjoram1 tsp
- Ground ginger1/3 tsp
- Freshly grated nutmeg1 pinch
- Sweet paprika1/2 tsp
- Saltto taste
- Ground black pepperto taste
- Fresh parsley, chopped1 tbsp
Method
- Place the pre-boiled tripe in a pot, cover with cold water, bring to a boil, then drain and rinse to soften the aroma.
- Return the tripe to the pot, add the beef broth, bay leaf, allspice, and peppercorns, and simmer gently for 1 hour until the tripe is tender.
- Peel the onion and lightly char the cut side in a dry pan, then add it to the pot with the carrot, parsley root, and celeriac.
- Simmer for 25 to 30 minutes, until the vegetables are tender but still visible in strips.
- Remove the onion, bay leaf, allspice, and peppercorns from the soup.
- Melt the butter in a small pan, stir in the flour, and cook over low heat for 2 to 3 minutes until pale golden.
- Whisk a ladleful of hot broth into the roux until smooth, then stir this mixture back into the soup.
- Season with marjoram rubbed between your fingers, ground ginger, nutmeg, sweet paprika, salt, and plenty of black pepper.
- Simmer for 10 more minutes, stirring occasionally, until the soup is lightly thickened and fragrant.
- Serve very hot, sprinkled with chopped parsley, with rye bread on the side.
Common questions
What can I substitute for beef tripe in Flaki if I can’t find it?
The closest substitute is pre-cooked honeycomb tripe. If tripe is unavailable, use sliced beef shank or oxtail for a similar broth, but the texture will be different and it won’t be true Flaki.
How long does Flaki take to cook until the tripe is tender?
After the initial rinse, simmer the tripe in broth for about 1 hour, then add the vegetables and cook 25 to 30 minutes more. Finish with the roux and seasonings, then simmer 10 additional minutes.
What are the most common mistakes when making Flaki?
The biggest mistakes are boiling too hard, which toughens the tripe, and overcooking the vegetables until they disappear. Also avoid adding flour directly without tempering it first, or you’ll get lumps in the soup.
How should I store and reheat Flaki?
Cool it quickly, refrigerate in a covered container for up to 3 days, or freeze for up to 2 months. Reheat gently over low heat, stirring often; add a little broth or water if it thickens too much.
What is the best way to serve Flaki?
Serve it hot in deep bowls with rye bread or crusty rolls. A little extra black pepper is traditional, and some cooks add a pinch more marjoram at the table for a stronger aroma.