Flaki

Nutrition · per serving

Steps

1. 1

   Rinse the tripe very well under cold running water. Cut it into thin 4-5 cm strips if not already prepared. Put it in a pot with the beef stock, water, bay leaf, allspice, salt, and pepper. Bring to a boil, skim any foam, then lower to a steady simmer and cook partially covered for about 35 minutes, until the tripe is tender but still slightly chewy. A pressure cooker can reduce this stage, but with pre-cleaned young tripe this timing is realistic.

   500 g beef honeycomb tripe, cleaned1.2 litres beef stock300 ml water1 bay leaf3 allspice berries6 g fine salt1 g black pepper
2. 2

   While the tripe cooks, prepare the vegetable base. Heat the butter and oil in a sauté pan over medium heat. Add the onion, carrot, parsley root, and celery stalk. Cook for 8-10 minutes, stirring often, until softened and lightly sweet but not deeply browned; gentle colour keeps the soup clear and balanced.

   120 g onion, finely diced100 g carrot, peeled and cut into fine matchsticks100 g parsley root, peeled and cut into fine matchsticks60 g celery stalk, finely diced20 g unsalted butter10 g neutral oil
3. 3

   Add the tomato paste, ginger, marjoram, sweet paprika, nutmeg, and garlic to the softened vegetables. Stir for 1-2 minutes until fragrant and the tomato paste darkens slightly; do not let the garlic scorch or the paprika burn, or the soup will taste bitter.

   20 g tomato paste10 g fresh ginger, finely grated3 g dried marjoram2 g ground sweet paprika0.5 g ground nutmeg6 g garlic, finely grated
4. 4

   Sprinkle the flour over the vegetable mixture and stir for 1 minute to coat everything evenly. Ladle in about 200 ml of the hot broth from the tripe pot, whisking or stirring constantly to make a smooth, light thickening base with no lumps.

   12 g plain flour
5. 5

   Transfer the vegetable mixture into the pot with the tripe. Stir well and simmer for 10-12 minutes more, until the vegetables are fully tender and the broth is lightly thickened. Taste and adjust seasoning if needed; the finished flaki should be aromatic with marjoram and ginger, savoury, and gently warming rather than spicy.

6. 6

   Remove the bay leaf and allspice if you wish. Let the soup rest off the heat for 5 minutes so the flavours meld and the tripe relaxes slightly in the broth.

7. 7

   Ladle the flaki into warm bowls, scatter with parsley, and serve immediately with crusty bread on the side.

   8 g fresh parsley, finely chopped120 g crusty bread

Origin & History

Flaki is one of Poland’s oldest and most recognisable soups, with roots going back centuries and mentions in old royal and noble kitchens. Traditionally made from beef tripe simmered in aromatic broth, it is valued as a hearty, restorative dish served in homes, inns, and festive settings alike.