Flaczki

Ingredients for 6 servings:

• 900 g tripe, (beef tripe) cleaned, pre-cooked, alternatively fresh*
• 3 liters of beef broth
• 2 bay leaves
• 3 juniper berries
• some peppercorns
• 1 m.-sized carrot(s)
• 1 m.-large celeriac
• 1 large onion(s)
• 2 tbsp flour
• 2 tbsp butter
• 2 tbsp marjoram
• Ginger powder
• nutmeg
• 1 clove(s) garlic
• salt and pepper
• possibly vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Polish-style tripe soup

Cook the already cleaned and trimmed tripe (this is pre-cooked or boiled by the butcher) in the beef broth with bay leaves, juniper berries, and peppercorns until tender. Meanwhile, coarsely grate the carrot and celery and lightly fry in butter in a small saucepan. Set aside. Melt the butter in a new pot, finely dice the onion, and sauté until translucent. Add the marjoram and stir. Finally, stir in the flour. Then add half of the tripe liquid, stir, and thicken slightly. Add the remaining tripe liquid and tripe and mix well. Add the carrot and celery julienne. Season with ginger, nutmeg, salt, pepper, and garlic, and cook for another 5-10 minutes (medium heat—it shouldn’t simmer, assuming the tripe is already soft enough). Serve on a plate and season with vinegar (if you prefer a slightly more acidic flavor). Serve with bread. *Cook fresh tripe according to instructions (also in beef broth with spices for added flavor). Remove any foam with a ladle. Then slice.