Flaki — tripe soup with root vegetables
Tender tripe in beef broth with carrots, celeriac and parsley root, seasoned with marjoram and paprika.
Active time1 h
Cooking4 h
Total4 h 30 min
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Ingredients
- 4 allspice berries
- 280 g raw carrots
- 100 g raw celeriac
- 2 bay leaves
- 1 tsp ground ginger
- 3 garlic cloves
- 150 g raw leek
- 120 g raw parsley root
- 1000 g raw bone-in beef for stock
- 1000 g cleaned raw beef tripe
- 2500 ml water
- 3 tbsp dried marjoram
- 1 tsp ground nutmeg
- ½ tsp sweet paprika
- ½ tsp hot paprika
- ½ tsp ground black pepper
- 1 tsp salt
Preparation
Peel the carrots, celeriac and parsley root. Wash the leek. Put the vegetables and beef in a large saucepan with the water, salt and pepper. Bring to a simmer, cover and cook gently for 180 min until the meat is tender.
280 g raw carrots100 g raw celeriac150 g raw leek120 g raw parsley root1000 g raw bone-in beef for stock2500 ml water½ tsp ground black pepper1 tsp salt- peeler
- knife
- chopping board
- saucepan with lid
While the broth cooks, rinse the tripe. Boil in another saucepan of unsalted water for 20 min, then drain. Repeat twice more with fresh water, discarding the water each time. Cool slightly, remove any membranes or excess fat and slice into thin strips.
1000 g cleaned raw beef tripe- saucepan
- colander
- knife
- chopping board
Lift the beef and vegetables from the broth with a slotted spoon. Remove bones and tough parts, chop the meat and vegetables and set aside. Peel and chop the garlic. Add the tripe to the broth with garlic, marjoram, bay, allspice, ginger, nutmeg and both paprikas. Simmer for about 45 min until the tripe is very tender.
4 allspice berries2 bay leaves1 tsp ground ginger3 garlic cloves3 tbsp dried marjoram1 tsp ground nutmeg½ tsp sweet paprika½ tsp hot paprika- slotted spoon
- knife
- chopping board
- saucepan with lid
- mixing bowl
Return the reserved meat and vegetables to the soup. Bring back to a simmer until heated through. Remove the bay leaves and allspice berries and serve very hot.
- saucepan with lid
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration