Flaki (Polish Tripe Soup)

Ingredients

Beef tripe

2 pounds, cleaned and cut into strips

Beef bones

1 pound, preferably with marrow

Onion

1 large, quartered

Carrots

2 medium, sliced

Celery stalks

2, chopped

Garlic cloves

4, minced

Bay leaves

2

Allspice berries

5-6

Dried marjoram

1 tablespoon

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Sour cream

for serving

Water

enough to cover the ingredients (approximately 10 cups)

Instructions

1. In a large pot, bring 8 cups of water to a boil. Add the beef tripe and bones, and cook for 10 minutes to remove impurities. Drain and rinse the tripe and bones under cold water.
2. In the same pot, add enough fresh water to cover the ingredients, then add the tripe, bones, onion, carrots, celery, garlic, bay leaves, allspice berries, marjoram, salt, and pepper. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let it simmer for 2-3 hours, or until the tripe is tender and the flavors meld together beautifully.
4. After cooking, carefully remove the bones from the soup and discard them. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
5. Serve the flaki hot in bowls, garnished with a generous dollop of sour cream and a sprinkle of fresh parsley.