Flaczky Polish Tripe Soup W Marjoram
Dive into the rich and comforting flavors of Flaczky, a traditional Polish tripe soup with marjoram that’s a true celebration of old-world culinary heritage. This hearty soup features tender strips of beef tripe simmered in a flavorful broth made from beef soup bones and aromatic vegetables like carrots, parsnip, and celery root. Enhanced with the earthy warmth of dried marjoram, a touch of sweet paprika, and fragrant garlic, this dish achieves the perfect balance of rustic and refined. Thickened slightly with a golden roux, Flaczky boasts a velvety texture that pairs beautifully with fresh crusty bread. Whether warming up on a winter’s evening or exploring classic Polish recipes, this slow-simmered soup offers a wholesome, deeply satisfying meal bursting with authentic flavor.
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Recipe Information
Ingredients
- 500 grams beef tripe
- 500 grams beef soup bones
- 1 medium onion
- 2 medium carrots
- 1 medium parsnip
- 100 grams celery root
- 2 pieces garlic cloves
- 1 tablespoon marjoram, dried
- 3 pieces allspice berries
- 2 pieces bay leaves
- 1 teaspoon paprika, sweet
- 1 tablespoon flour
- 1 tablespoon butter
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) pepper, ground
- 2 liters water
- 2 tablespoons, chopped parsley, fresh (optional for garnish)
Instructions
Thoroughly clean the beef tripe under cold running water. If not pre-cooked, boil it for 15 minutes, discard the water, and rinse again to remove any residual odor.
Place the beef soup bones into a large pot with 2 liters of water. Add one whole, peeled onion, the diced celery root, parsnip, and carrots. Add the allspice berries and bay leaves, then bring it to a boil.
Simmer the stock on low heat for 1.5-2 hours, skimming off any impurities that rise to the top. Once done, strain the stock and discard the solids, reserving the liquid.
Cut the cleaned tripe into thin strips, about 1 cm wide and 5 cm long. Add the tripe to the reserved stock and cook for 1-1.5 hours, or until tender.
In a small pan, melt the butter over medium heat and stir in the flour to create a roux. Cook for 1-2 minutes, stirring frequently, until golden. Stir the roux into the soup to slightly thicken it.
Add the sweet paprika, dried marjoram, minced garlic, salt, and pepper to the soup. Stir well and let it simmer for another 10-15 minutes to meld the flavors.
Taste and adjust the seasoning, adding more salt, marjoram, or pepper as needed.
Serve the soup hot, garnished with fresh chopped parsley if desired. It pairs wonderfully with a piece of fresh, crusty bread.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.2 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
