Many countries serve tripe and consider it to be hangover cure. Flaki Polish Tripe Soup certainly has that reputation, as does Menudo, the Mexican version popular in Arizona. Do you have a pot on the stove today? Just in case someone needs it?
My experience with tripe, the stomach from cows or other barnyard animals is very limited. Ed and I did split a bowl of Flaki in the Poznan airport one day, and now I’ve made my own a mix of the two recipes on Ogla Smile and Mniam Mniam. Everything I’ve read says that honeycomb tripe is the best, from the cow’s second stomach; it’s relatively tender and mild in flavor.
Are we fans of Flaki? The soup has a nice flavor, but I can’t say that I’d seek it out again. I’m just not a fan of tripe’s texture, but if you are, this is a soup you’ll love. Great flavor and the health benefits. Tripe is a good source of selenium and vitamin B-12, but like other organ meats, it’s high in cholesterol.
Flaki Polish Tripe Soup or something else to cure a hangover, I’ll leave that up to you. 😉
- 3 pounds of honeycomb tripe
- 2 pounds beef soup bones
- 3 carrots, diced
- 2 large onions, diced
- 2 stalks celery, diced
- 10 whole allspice
- 10 black peppercorns
- 3 bay leaves
- 1 tablespoon hot paprika
- 1 tablespoon sweet paprika
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried marjoram
- 6 ounces tomato paste
- salt & pepper, to taste
- The tripe I purchased was perfectly clean, but if yours needs cleaning, use salt to give it a good scrubbing, then rinse
- Put the tripe into a Dutch oven and cover with water, simmer until tender (about 3 hours)
- Drain, discarding liquid and thinly slice the tripe into thin strips
- Return to Dutch oven and add remaining ingredients, cover with water
- Bring to a boil and simmer for about an hour
- Remove soup bones picking off any meat and add the meat to the soup