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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 (2 servings)
- 1 goose neck’s skin
- 1 goose liver
- 1 onion
- 1 egg
- 1 hard-boiled egg
- a few parsley leaves
- 1 slice of bread
- 50 ml milk
- salt and pepper to taste
- paprika to taste
- marjoram to taste
- 1 tablespoon goose fat
- Let the bread slice soak in milk.
- Debone and clean thoroughly the neck.
- Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
- Puree the goose liver or chop it. I preferred to chop it a bit coarse to have an interesting texture.
- Chop the onion, green garlic, hard-boiled egg and parsley leaves.
- Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
- Add a bit of water and saute it over low heat for about 10 minutes.
- When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
- Sew the smaller end of the gooseneck skin and fill it with the mix, with the help of a spoon.
- Saw carefully the other end of the neck and place it in an oven resistant tray.
- Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
- Heat the oven to 200 Celsius, add the gooseneck and roast until crunchy and golden brown, turning once and ladle some fat on top.
- Leave it to cool down, slice and serve.