About this Dish
A robust tripe soup cooked with marjoram, ginger and paprika in a rich beef broth — one of Poland's oldest dishes, documented in royal court records from the 14th century. An acquired taste for the uninitiated but deeply beloved by Poles. Considered a hangover cure and sold from street stalls at outdoor events and markets.
IngredientsServes 4
🫀Beef honeycomb tripe, 800g cleaned and cut into thin strips
🍖Beef marrow bones or beef shin, 500g for broth
🧅Large onion, 1 whole peeled
🥕Carrots, 2 medium roughly chopped
🌿Dried marjoram, 2 heaped teaspoons
🫚Sweet paprika, 1 teaspoon plus a pinch of hot paprika
🫚Ground ginger, 1 teaspoon
🧄Garlic cloves, 3 crushed
🧈Butter, 2 tablespoons
🧂Salt, black pepper and allspice berries, 4-5 berries for the broth
Method
1
Place the beef bones in a large pot, cover with cold water, bring to a boil and discard the grey scum. Rinse the bones, refill the pot with about 2.5 litres of fresh cold water, add the whole onion, carrots, allspice berries, and a generous pinch of salt, then simmer on low heat for at least 2 hours to build a rich broth.2
Meanwhile, place the cleaned tripe strips in a separate pot, cover with cold water, bring to a boil and drain — this removes any remaining odour. Repeat this blanching process once more, then cover the tripe with fresh water and simmer gently for 1.5 to 2 hours until the tripe is tender but still has a slight chew.3
Strain the beef broth through a fine sieve, discarding the bones and vegetables, and keep the liquid hot. Remove the tripe from its cooking water, drain well, and add it directly into the hot beef broth so the tripe absorbs the flavour of the broth.4
In a small frying pan, melt the butter over medium heat and gently fry the crushed garlic for 1 minute without browning. Add the sweet and hot paprika to the butter, stir for 30 seconds, then pour this fragrant butter directly into the soup — this is the key step that gives Flaki its deep colour and richness.5
Season the soup generously with marjoram, ground ginger, salt and plenty of black pepper — marjoram is essential so be bold with it. Taste and adjust; the broth should be savoury, warming and well-spiced with the marjoram clearly present.6
Simmer everything together gently for a further 20 to 30 minutes so the tripe fully absorbs all the spices. Serve piping hot in deep bowls with a thick slice of crusty rye bread on the side, and offer extra dried marjoram and hot paprika at the table for people to season themselves.User Reviews
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