Flaczki Soup

Traditional Polish Tripe Recipe

Serves

30 mins

Prep Time

2 hrs 15 mins

Cook Time

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.

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Soup,

Nose to Tail,

Beef,

Family Favourites

Ingredients

Stock and Soup

1kg tripe

cleaned and precooked

1kg Quality Mark rump steak

200g beef bones

2-3 carrots

2 parsnips

1 bunch parsley

1 leek

3 stalks celery

4 garlic cloves

4 bay leaves

8 whole allspice

½ tsp ground black pepper

10 black pepper corns

1 Tbsp salt

1 Tbsp marjoram

½ tsp fresh ginger

grated

¼ tsp grated nutmeg

grated

¼ tsp chilli flakes

dried

1 tsp paprika

2 medium potatoes

optional, cut into cubes

Roux

1 ½ Tbsp butter

1 ½ Tbsp white flour

2 tsp paprika

1 ladle soup broth

Method

Prepare the tripe

Make the stock

Make the soup

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.

Start Timer

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

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Nutrition Information per Serving (479g)

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

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Energy

1654 kJ (395 kcal)

Protein

41g

Total Fat

20g