Flaki

Name: Flaki
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 lbs pre-cleaned honeycomb beef tripe, cut in strips; 6 cups beef broth; 1 medium yellow onion, halved; 2 medium carrot, sliced; 2 small parsley root (or parsnip), sliced; 4 cloves garlic, minced; 1 tsp dried marjoram; 4 berries whole allspice berries; 2 bay leaves; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 tsp kosher salt; 1/2 tsp ground black pepper

Polish beef tripe soup simmered for hours with carrot, parsnip, marjoram, and allspice in a rich broth, then thickened with a butter and flour roux and finished with garlic. It is a traditional soup for Sunday lunch and for the morning after a long night.

205 minMediumServes 4330 cal/serving

PolishSoupStovetopStandardEgg-FreeNut-FreeSoy-Free

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Ingredients

2 lbs pre-cleaned honeycomb beef tripe, cut in strips
6 cups beef broth
1 medium yellow onion, halved
2 medium carrot, sliced
2 small parsley root (or parsnip), sliced
4 cloves garlic, minced
1 tsp dried marjoram
4 berries whole allspice berries
2 bay leaves
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

1

Put 2 lbs cut in strips pre-cleaned honeycomb beef tripe in a large pot of cold water. Bring to a boil, boil 10 minutes, then drain and rinse well.
2

Return 2 lbs pre-cleaned honeycomb beef tripe to the pot with 6 cups beef broth, 1 medium halved yellow onion, 2 medium sliced carrot, 2 small sliced parsley root (or parsnip), 1 tsp dried marjoram, 4 berries whole allspice berries, and 2 bay leaves. Bring to a boil, then cover and simmer for 2 1/2 to 3 hours.
3

Check a piece of pre-cleaned honeycomb beef tripe with an instant-read thermometer; it should read 180°F and cut easily with a fork. Keep simmering if it is still firm.
4

Remove the onion, the allspice, and 2 bay leaves. Keep the carrot and parsnip in the soup.
5

Melt 2 tbsp unsalted butter in a small pan over medium heat. Whisk in 2 tbsp all-purpose flour and cook 2 minutes. Whisk a ladle of hot broth into the roux until smooth, then stir the mixture back into the pot.
6

Simmer 10 minutes, until slightly thickened. Stir in 4 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp ground black pepper, cook 2 minutes more, and serve hot.

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Questions

What internal temperature should Flaki reach?

For Flaki, the target internal temperature is 180 F (about 80 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for allspice in Flaki?

The entry for Flaki calls for 4 berries whole allspice berries. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I make Flaki dairy-free?

Yes. The dairy in Flaki is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Flaki gluten-free?

Yes. The gluten in Flaki is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How do I store and reheat Flaki?

Refrigerate Flaki for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Kopytka side
Sałatka Jarzynowa salad
Puso side

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