QiMeal
Flaki
Flaki · ready in 5 h 56 min · 6 servings · 423 kcal per serving · medium · 19 ingredients
A deeply savory Polish beef tripe soup, patiently blanched and simmered until tender, with marjoram, ginger, nutmeg, and paprika giving its unmistakable festive aroma.
- Prep
- 25 min
- Cook
- 5 h 31 min
- Total
- 5 h 56 min
- Serves
- 6
- kcal
- 423
- Difficulty
- medium
Ingredients · 6 servings
- 1000 gBeef tripe, rinsed
- 700 gBeef shank, bone-in
- 200 gCarrot, peeled
- 120 gParsley root, peeled
- 150 gCeleriac, peeled
- 120 gLeek, washed
- 2 cloveGarlic, crushed
- 2 tbspMarjoram, dried
- 1 tspGround ginger
- ¼ tspNutmeg, ground
- 2 tspSweet paprika
- ½ tspHot paprika
- 6Allspice berry
- 2Bay leaf
- 35 gWheat flour
- 45 gButter
- 14 gSalt
- 1 tspBlack pepper, ground
- 7 ½ LWater, divided
Equipment
stovetop, large pot, colander, knife, cutting board, saucepan, whisk, ladle, fine-mesh sieve, mixing bowl, fork, wooden spoon
Instructions
- Mise En Place
Gather measured ingredients and set out a large pot, colander, knife, cutting board, saucepan, whisk, ladle, sieve, and bowls. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Blanch Tripe
Blanch beef tripe in 1.5 l water for 10 minutes, drain, repeat 2 times with fresh water, then rinse well. · 35 min
What to look for: The water is cloudy after each blanching and the tripe smell is milder.
- Build Broth
Simmer beef shank with carrot, parsley root, celeriac, leek, garlic, and bay leaf in 3 l water for 2 hours. · 2 h
When it is done: Beef shank meat pulls easily from the bone.
- Strain Broth
Strain broth through a sieve, reserve the shank meat, and discard the spent vegetables when the liquid tastes deep. · 10 min
What to look for: The broth is clear of vegetables and the shank is cool enough to handle.
- Cook Tripe
Cook blanched tripe in the hot broth for 150 minutes, keeping a gentle simmer, until a strip yields easily to a fork. · 2 h 30 min
When it is done: A fork slides through the tripe with little resistance.
- Slice Meat
Cut tender tripe into thin strips, pull the shank meat from the bone, and return both to the broth. · 8 min
What to look for: Tripe is in narrow strips and shank meat is in small tender pieces.
- Make Roux
Make a pale roux by melting butter, stirring in wheat flour, and cooking gently until it smells nutty but stays light. · 6 min
What to look for: The roux is smooth, pale beige, and lightly foamy.
- Thicken Soup
Whisk 500 ml hot broth into the roux until smooth, then pour it back with marjoram, ginger, nutmeg, paprikas, and allspice. · 5 min
What to look for: The roux mixture is lump-free and the soup turns lightly rust-colored.
- Season Soup
Season with salt and black pepper, then simmer 10 minutes so the roux thickens lightly and the marjoram perfume opens. · 10 min
What to look for: The soup is glossy, gently thickened, and fragrant with marjoram.
- Serve Hot
Serve flaki very hot in deep bowls, making sure each portion has broth, tripe strips, and tender shank meat. · 2 min
What to look for: Steam rises from each bowl and the tripe strips are evenly distributed.
Nutrition (per serving)
| kcal | 423 |
|---|---|
| Protein | 37 g |
| Carbohydrates | 19 g |
| of which sugars | 4 g |
| Fat | 22 g |
| of which saturated | 10 g |
| Fibre | 4 g |
| Sodium | 1113 mg |
Nutri-ScoreA
Allergens
Contains: gluten, milk, celery
Ingredient substitutions
Carrot
- Parsley root: Use only within the broth base; the soup will be less sweet.
Parsley root
- Celeriac: Celeriac keeps the broth rooty but makes it more aromatic.
Celeriac
- Parsley root: Parsley root is milder and less earthy than celeriac.
Leek
- Garlic: Use sparingly; garlic is sharper and does not give the same broth sweetness.
Garlic
- Leek: Leek is gentler and sweeter, so the broth will taste softer.
Ground ginger
- Nutmeg: Nutmeg can add warmth, but it cannot fully replace ginger's sharpness.
