Tripe
Description
A hearty first course. Flaki is a very tasty, thick, rich Polish soup. Today I remembered my Polish roots and decided to make it. I used the classic flaki recipe as a base. The main ingredient of the dish is tripe. You can buy it almost ready-to-use or raw at the market. I had the raw kind, so I had to spend some time preparing it to remove the specific odor. I scrubbed it with a brush, soaked it in cold water, and boiled it for several hours, but you know what? The final result is absolutely worth it. Even though this soup takes quite a while to prepare, it's definitely worth making and trying at least once—what if you fall in love with it? :) Here's how to do it. Ladle into bowls and serve.
Instructions
- 1
Step 1
Rinse the uncleaned tripe under running water. Thoroughly scrub it with a brush, separating the fuzzy part of the tripe from the muscular part.
- 2
Step 2
Cut the tripe into smaller pieces. Cover it with cold water, bring to a boil, then drain the water. Repeat this process three times. Then set aside the cooked tripe to cool slightly.
- 3
Step 3
Cut the cooled tripe into strips, pour over with cold water, add spices: a mixture of peppers and bay leaf, small pieces of ginger. Place on the stove over low heat. On average, tripe cooks for about 3-3.5 hours. But after about two hours, you can already check: maybe you're lucky and it's almost ready.
- 4
Step 4
While the tripe is cooking, place the beef shank in another pot, add water, and simmer over low heat. You can use bone broth, but the soup will be richer and more flavorful with the shank. Add some ground pepper and a bay leaf. Cook until tender (approximately one to one and a half hours).
- 5
Step 5
Remove the cooked meat from the broth, separate it from the bone, and cut into pieces. Cut the carrots, celery root, and ginger into thin strips. Add all the roots, tripe, and meat to the boiling broth.
- 6
Step 6
Let's prepare the sauté for the soup. Heat a frying pan with olive oil; you can also use pork fat. Add finely chopped onion and sauté until slightly golden.
- 7
Step 7
Add ground paprika to the sautéed onions and quickly mix everything.
- 8
Step 8
Almost immediately add the flour, mix well, and sauté for just a short time (about a minute).
- 9
Step 9
Add the broth a little at a time, along with a pinch of salt. Stir and simmer until thickened.
- 10
Step 10
The vegetables are almost cooked, so add the sauce-sauté to them, quickly mix to avoid lumps. Reduce the heat and cook for another 5 minutes. Add a bay leaf, marjoram, and salt to taste. That's it, the offal is ready: rich and very delicious. You can sprinkle with herbs and add garlic.