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Ingredients (6 servings):
- 500 g beef tripe precooked and sliced
- 500 g beef meat and bones (prepackaged soup mix)
- 3 carrots
- 1/2 celery root
- a bunch of parsley leaves
- 1/2 teaspoon marjoram
- 6-10 whole allspice berries
- 10 os so whole black peppercorns
- 2 bay leaves
- 1 tablespoon hot paprika (I used a chilli pepper)
- 1 tablespoon sweet paprika
- 6 ounces tomato paste
- salt to taste
- Julienne the carrots and half of the celery root.
- Chop the parsley leaves.
- Cut the beef meat into large cubes.
- Place the tripe and the beef soup meat and bones with enough water to cover in a large soup pot. Season with plenty of salt.
- Bring to boil and then reduce heat and simmer over medium heat for 1-2 hours, until tripe is cooked.
- Add the bay leaves, black peppercorns, chilli pepper, sweet paprika, tomato paste, allspice and marjoram.
- Add the carrot sticks, celery root sticks and broth, or water to cover them all. Bring to boil and simmer until vegetables are tender.
- Add the chopped parsley leaves and cook for 2 more minutes.
- Serve hot with some extra chopped parsley on top.
- In Polish, tripe soup is known as flaki zupa (FLAH-kee) or just flaczki (FLAHTCH-kee), which also literally means “guts.” Typically, Polish tripe soup is made with beef tripe and is considered one of the national soups of Poland, especially since it is touted to have been eaten by King Władysław II Jagiełło.
While recipes vary by region, in addition to beef tripe, vegetables, beef broth, and marjoram are included and sometimes tomatoes or tomato paste, and other spices are added. Some versions feature a clear broth, while others are creamed. This recipe is made in the Warsaw style (flaki po Warzawsku).
Ingredients (4 servings):
- 3 medium carrots
- 1-2 medium parsley root
- 1 smaller celery root
- small turnip
- 1 onion
- 6 tbsp of oil
- 1 small bouquet of parsley
- 1.5 litres of bone soup (can be made from soup cubes)
- half a lemon’s juice
- salt and freshly ground black pepper to taste
- 4 eggs
- 1 heaped tablespoon of flour
- 150 grams of sour cream
- 20 dkg Csabai Hungarian sausage
- Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.
- Chop roughly the onion.
- Chop roughly the parsley leaves.
- Slice the sausage into 1/2 cm thick.
- Heat the oil in large soup pot and sweat the chopped onions until translucent.
- Add the sausages and fry for another 3-4 minutes.
- Add the diced vegetables and stir fry them for 7 minutes.
- Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.
- Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
- Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
- Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.
- Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.
- Serve the soup in large saucers, topped with a poached egg in each.