📍 Where this dish comes from: Kraków · Wawel Castle
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Discover the history of this region →
This stew-style version of flaki cooks down thicker and richer than the soup form found in the soups chapter, with more vegetables and a longer reduction. It’s the same beloved, richly spiced dish, just built for a heartier bowl.
What You’ll Need
Servings: 6 servings
Calories: 260kcal
Ingredients
- 2 lbs beef tripe cleaned
- 6 cups beef broth
- 2 carrots diced
- 1 celery root diced
- 1 parsnip diced
- 1 onion diced
- 3 tbsp butter or oil
- 1 tsp marjoram
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch cayenne (optional)
- Salt and pepper to taste
Instructions
- Blanch tripe in boiling water 5 minutes, then drain and rinse.
- Place tripe in a large pot, cover with fresh water, and simmer covered 1 hour 30 minutes until tender.
- Drain, cool slightly, and slice into thin strips.
- Melt butter in a large pot over medium heat. Add carrots, celery root, parsnip, and onion, cooking 8–10 minutes until softened.
- Add broth, sliced tripe, marjoram, nutmeg, ginger, and cayenne if using.
- Simmer 30–40 minutes, uncovered toward the end, until thickened to a hearty stew consistency.
- Season with salt and pepper and serve hot.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 26g | Fat: 12g | Fiber: 2g
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Health Benefits
- Tripe is a lean source of protein and provides collagen, supportive of joint and gut health.
- Root vegetables add fiber and a range of micronutrients.
- A naturally low-carb, hearty stew built on real, slow-cooked ingredients.
Pairs Well With
- Polish Buraczki, Braised Beetroot Side
- Polish Kapusta Zasmażana, Braised Cabbage