Beef tripe soup

Name: Beef tripe soup (Flaki)
Cuisine: Polish
Ingredients: 2 lb (900 g) beef tripe, fresh or precooked; soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); marjoram, basil; 2 lb (900 g) beef tripe, fresh or precooked; 2 tbsp butter or oil; paprika, nutmeg; marjoram, basil; salt and pepper; paprika, nutmeg; 1 tbsp flour; salt and pepper; 2 tbsp butter or oil; 1 tbsp breadcrumbs

Flaki

Preparation info

Difficulty
Easy

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

Ingredients

2 lb (900 g) beef tripe, fresh or precooked
soup vegetables (2 <

Europe
Poland
Soup
Eastern Europe

Method

Rinse and scrub the beef tripe very well in warm water, then blanch it and drain in a colander.
If using fresh beef tripe, cook in water for about 3 hours. If using precooked or frozen tripe, cook in water for about 20 minutes.
Make broth from soup vegetables. Drain the cooked tripe, place in the broth along with herbs and spices such as nutmeg, paprika,