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. 😉
Smacznego!
Lois
Flaki Polish Tripe Soup a Hangover Cure!
- Prep Time: 30 mins
- Cook Time: 4 hours
- Total Time: 4 hours 30 mins
- Yield: 8 - 10 servings
- Category: Soup
- Cuisine: Polish
Description
A hearty soup made with honeycomb tripe, a traditional hangover cure
Ingredients
- 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
Instructions
- 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
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
David
Mark and I both love tripe and, in fact, each ordered it twice in Italy this fall. I have never made it at home, but this soup is very appealing! (Not a fan of menudo; it just lacks flavor to me…) Happy New Year to you both!
polishhousewife
Thanks, David; Happy New Year to you and Mark too!
Grace Babcock
Thanks for the recipe! As children we ate flaki made in a heavily seasoned chicken broth similar to homemade chicken noodle soup with vegetables. Look forward to making this version.
I appreciate and follow your posts. HAPPY NEW YEAR!
polishhousewife
Thanks, Grace, and happy new year to you too!
Nat
I just got back from the grocery store and could only find ground all spice. Can I use it instead? If so, I’m what quantity?
polishhousewife
Hi Nat, for the 10 whole allspice berries try substituting 1/2 teaspoon ground allspice. Good luck with the flaki!