FlakiPolish tripe soup

• 1 kg2.2 lb beef tripe (flaki wołowe), cleaned, or 800 g (1.75 lb) pre-cooked sliced tripe; see notes
• 500 g1.1 lb beef with some bone: shank, brisket (szponder) or neck
• 2.5 l10 1/2 cups cold water, for the broth, plus more for the tripe
• 2 carrots, peeled
• 1 parsley root (pietruszka) or small parsnip, peeled
• 150 g5 oz celeriac (celery root), peeled
• 1/2 leek, white and pale green part
• 1 onion, halved
• 2 bay leaves
• 4 allspice berries (ziele angielskie)
• 6 black peppercorns
• 30 g2 tbsp butter, for the roux
• 30 g1/4 cup plain flour, for the roux
• 2 tbsp dried marjoram (majeranek)
• 1/2 tsp freshly grated nutmeg
• 1 tsp sweet paprika, plus a pinch of hot paprika
• 1/2 tsp ground ginger
• salt and freshly ground black pepper, to taste
• fresh bread rolls (bułki) or rye bread, to serve

Method

1. 1

   1. Rinse the tripe several times in cold water. Put it in a pot, cover with cold water, bring to the boil and cook for 10 minutes. Drain and rinse it again; this removes most of the strong smell.

2. 2

   2. Return the tripe to the pot with fresh cold water to cover by 5 cm (2 in) and simmer for 1 1/2 hours. Drain, cover with fresh water again and simmer for another 1 1/2-2 hours, until a piece is tender and gives easily when pinched.

3. 3

   3. Meanwhile, put the beef in a large pot with the 2.5 litres of cold water, bring slowly to the boil and skim off the grey foam.

4. 4

   4. Add the carrots, parsley root, celeriac, leek, onion, bay, allspice and peppercorns, with a teaspoon of salt. Simmer gently, partly covered, for 2-2 1/2 hours, until the beef is tender.

5. 5

   5. Drain the tripe and, when cool enough to handle, cut it into thin strips about 5 mm wide and 4-5 cm (2 in) long.

6. 6

   6. Lift the beef and vegetables out of the broth and strain the broth. Cut the carrot, parsley root and celeriac into thin strips or small dice and pull the beef into shreds. Discard the onion, leek and whole spices.

7. 7

   7. Bring the broth back to a simmer, add the tripe and cook for 15 minutes.

8. 8

   8. Add the vegetables and beef and simmer for 5 minutes more.

9. 9

   9. Melt the butter in a small pan, stir in the flour and cook for 1-2 minutes until pale gold. Whisk in a ladle of the hot broth until smooth, then stir the roux into the pot.

10. 10

    10. Season with the marjoram, rubbed between your palms, the nutmeg, paprika, ginger, plenty of black pepper and salt. Simmer gently for 10 minutes, until the soup is slightly thickened and the tripe is soft.

11. 11

    11. Taste and adjust: flaki should be peppery and strongly scented with marjoram. Serve very hot with fresh rolls.