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Flaczki Soup

Traditional Polish Tripe Recipe

12

Serves

30 mins

Prep Time

2 hrs 15 mins

Cook Time

Angelina Peters

Recipe author

Angelina Peters

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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Soup,

Nose to Tail,

Beef,

Family Favourites,

Ingredients

Stock and Soup

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1kg tripe

cleaned and precooked

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1kg Quality Mark rump steak

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200g beef bones

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2-3 carrots

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2 parsnips

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1 bunch parsley

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1 leek

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3 stalks celery

i

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4 garlic cloves

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4 bay leaves

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8 whole allspice

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½ tsp ground black pepper

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10 black pepper corns

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1 tbsp salt

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1 tbsp marjoram

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½ tsp fresh ginger

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grated

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¼ tsp grated nutmeg

grated

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¼ tsp chilli flakes

dried

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1 tsp paprika

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2 medium potatoes

optional, cut into cubes

Roux

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1 ½ tbsp butter

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1 ½ tbsp white flour

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2 tsp paprika

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1 ladle soup broth

Method

Prepare the tripe

Make the stock

Make the soup

1

If tripe pieces are large cut into smaller pieces (approx. 5cm).

2

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.

clock

Start Timer

3

tip: Tripe has a strong smell so use the kitchen extractor if you have one.

More info

Nutrition Information per Serving (479g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1654 (395)kJ

Protein

41g

Total Fat

20g

Saturated Fat

6.3g

Carbs

9.1g

Sugars

4.4g

Sodium

770mg

Iron*

5.6mg

* Percentage of recommended daily intake (Aust/NZ)

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