Beef Tripe Soup / Flaczki Wołowe
Beef tripe is a dish that has always been present on our table during holidays. Perfectly warming and energizing, this dish is an ideal meal in winter. Beef tripe is one of the most famous dishes of Polish cuisine. It is a form of meat soup, the main ingredient is beef stomach which is cleaned and cut into thin strips. This recipe was given to me by my mom who got it from the European ocean liner back in the 70's and she has been following this recipe ever since. Don't forget that dish was eaten by our nobles and aristocrats at their feasts.
Servings: 8 Servings
Ingredients
Ingredients for soup
- 2 kg beef honeycomb tripe
- 2 bay leaves
- 4 grains allspice
- 5 grains peppercorns
- 1 tbsp marjoram
- 1/2 tsp nutmeg (ground)
- 1/2 tsp ginger (ground)
- 1/2 tsp sweet paprika (ground)
- 1 tbsp 1 tbsp salt (or more to taste)
- 1 tbsp soy sauce (optional)
- 1 cube beef bullion (optional)
- 2 medium yellow onions fried
- 2 tbsp butter for frying
Ingredients for broth
- 1-2 beef shanks or beef bones
- 2 carrots (medium)
- 1/4 celery root
- 1/2 leek
- 2 medium parsley roots
Ingredient for roux
- 2 tbsp all purpose flour1 tablespoon butter or oil
- 1 tbsp butter or oil
Instructions
- Rinse tripe well , place them in a pan and cover with water. When the water boils simmer on medium heat for about 1/2 hour . Then pour the water out, rinse and replace with fresh water covering all tripe. Bring pot to boil again and simmer on low heat for about 1/2 hour. When done rinse again and place the tripe in a clean pot bring to boil and cook until tender . (I change the tripe water 3 times).
- In another pot place the beef shank and the vegetables, allspice, bay leaves and peppercorns. Simmer everything together for until the meat is tender. Remove the cooked carrots for later use in the tripe soup. When the meat is tender remove and cut to small strips. Remove the rest of vegetables from the broth. You may want to save them for a vegetable salad or just eat them.
- When the tripes is cooked, strain the water out let them cool. Cut tripe in to thin strips and add to the broth. Once the meat is tender from the broth, remove it and cut it into small pieces and place in the broth. Cut the carrot and add to the broth.
- Add all seasonings and mix well.
- Sauté the chopped onion in a pan until translucent. Add sweet paprika and fry for about 3 more minutes. Then add to the broth.
- Finally make the roux by frying the butter with flour in a pan and add to the tripe soup to thicken.