Tag: beef

Flaczki – Polish Tripe Soup Recipe

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

Preparation method:

  1. Julienne the carrots and half of the celery root.
  2. Chop the parsley leaves.
  3. Cut the beef meat into large cubes.
  4. 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.
  5. Bring to boil and then reduce heat and simmer over medium heat for 1-2 hours, until tripe is cooked.
  6. Add the bay leaves, black peppercorns, chilli pepper, sweet paprika, tomato paste, allspice and marjoram.
  7. Add the carrot sticks, celery root sticks and broth, or water to cover them all. Bring to boil and simmer until vegetables are tender.
  8. Add the chopped parsley leaves and cook for 2 more minutes.
  9. Serve hot with some extra chopped parsley on top.
  10. 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).

Roasted Veal Bone Marrow – Recipe

Ingredients (3-4 servings):

  • 1 kg veal (beef) marrow bones cut crosswise
  • 2 tablespoons coarse sea salt
  • 1 tablespoon olive oil
  • freshly ground black pepper
  • some parsley leaves
  • 4 buns

 

Preparation method:

  1. Smear some olive oil on the bottom of an oven proof dish.
  2. Lay the bones with marrow in this dish.
  3. Drizzle a bit of olive oil on the bones and season them with sea salt and freshly ground black pepper.
  4. Lay this dish in the oven preheated to 200 C and roast for half an hour, until the marrow starts to get bubbly.
  5. Chop roughly the parsley leaves.
  6. Halve the buns, drizzle some olive oil on their tops and roast them a few minutes in the oven.
  7. Serve the hot bone marrows straight from the oven, garnished with the chopped parsley and lots of of the crunchy seasalt, together with the roasted-toasted buns.

Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

Ingredients (8-10 servings):

  • 1.5 kg tripe precooked
  • 1.5 kg turkey wings
  • 3 medium onions
  • 3-4 bay leafs
  • 1 bulb of garlic
  • 3 green chilli peppers
  • 3 celery stalks
  • 200 g tomato puree
  • 1 tablespoon oregano
  • 1 tablespoon sweet paprika
  • 2 limes
  • 1 kg of oyster mushrooms
  • 1 medium red onion for garnishing
  • a bunch of parsley or coriander leaves for garnishing
  • salt and pepper to taste.

Preparation method:

  1. Wash the tripe in 1-2 bowls of fresh water.
  2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
  3. Disjoint the turkey wings.
  4. Clean the garlic cloves.
  5. Add the tripe to a large cooking pot ( I used an open fire kettle because I cooked outside). Fill with enough water to cover it. Start cooking.
  6. Add the turkey pieces, onion, garlic and bay leaves.
  7. Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
  8. Chop the grilled chilli peppers.
  9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
  10. Season with the sweet and hot paprika.
  11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
  12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
  13. When the tripe and turkey have cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
  14. Slice thinly the red onions.
  15. Chop the parsley.
  16. Cut the remaining lime into wedges.
  17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.