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.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust the seasoning, adding more salt, marjoram, or pepper as needed.

Step 8

Serve the soup hot, garnished with fresh chopped parsley if desired. It pairs wonderfully with a piece of fresh, crusty bread.

Nutrition Facts

Serving size	(3580.2g)

Amount per serving	% Daily Value*
Calories	1132.5

Total Fat 43.7g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 897.6mg	0%
Sodium 3044.2mg	0%
Total Carbohydrate 70.8g	0%
Dietary Fiber 14.9g	0%
Total Sugars 21.2g
Protein 118.6g	0%

Vitamin D 2.2IU	0%
Calcium 573.9mg	0%
Iron 15.2mg	0%
Potassium 1851.0mg	0%

*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.

Source of Calories

Fat: 34.2%

Protein: 41.2%

Carbs: 24.6%