A thick, peppery tripe soup of beef stomach cut into thin strips and simmered for hours in a rich bone broth with root vegetables and marjoram. Warming and intensely savory, it is a beloved old-school dish served piping hot. Many Poles add a final hit of pepper and fresh marjoram at the table.
A centuries-old Polish dish; flaki as a tripe stew seasoned with marjoram, popular since at least the medieval era.
Silky ribbons of tripe float in a peppery, marjoram-perfumed broth that clings to the spoon. The texture is gently chewy, the flavor deep and beefy with a warming spice tingle. It is the kind of bowl that revives you on a grey winter day.
Tripe is tough connective tissue that only long, slow simmering can soften into tenderness, while the same gentle heat extracts gelatin from the bones to thicken the broth. Marjoram and pepper are the defining aromatics that cut through the richness.
Variations
Flaki po warszawsku (Warsaw-style with roux), flaki po zamojsku, meatball-enriched versions, tomato-tinged regional takes
On the Palate
Where Flaki sits in the Polish flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 40 min active · 150 min waiting
- 112 min
Scrub and rinse the tripe thoroughly, then blanch it in boiling water.
- 28 min
Drain, cool, and slice the tripe into thin, even strips.
- 360 min
Simmer beef bones with onion, bay leaf, and allspice to build a deep broth.
- 4120 min
Add the tripe strips and simmer gently until very tender, about 2 hours.
- 520 min
Stir in diced carrot, parsley root, and celeriac and cook until soft.
- 65 min
Season generously with marjoram, pepper, nutmeg, and salt.
- 76 min
Optionally thicken slightly with a light roux for body.
- 84 min
Serve very hot with extra marjoram and crusty bread.
