Flaki po warszawsku, or Warsaw-style tripe, is a beloved culinary staple of both Warsaw and the Masovian Voivodeship, capturing the region’s rich flavors and traditions in every hearty bowl.
Ingredients:
1. Meatballs:
- 200 g calflike liver (diced)
- 40 g of stale breadcrumbs soaked in milk
- 100 g beef marrow
- 2 teaspoons of chopped onion
- 2 tablespoons of chopped parsley
- 2 eggs
2. Soup:
- 1,5 kg of beef tripe (scalded and cleaned)
- 2 l broth or water
- 2 carrots, parsley, half a celery, 2 leeks
- 1 onion
- quarter teaspoon each of ground ginger, nutmeg, ground pepper, coriander, mustard seed, and cumin
- allspice, bay leaf
3. Roux:
- 80 g butter
- 2 tbsp flour
Preparation:
- Melt the butter in a frying pan, add the chopped mirepoix, and fry.
- Pour cold water over tripe, let stand for 20 minutes, and strain.
- Pour in the water again and boil, then drain again.
- Pour the broth over the strained tripe, add the previously prepared mirepoix. Season and cook for about 40 minutes until soft.
- Thicken the soup with a roux and add grated ginger.
Meatballs:
- In a bowl, grate the egg yolk with the beef marrow, add the bread crumbs, liver, and parsley.
- Season with salt and pepper. Finally, gently stir in the beaten egg whites.
- Form meatballs with a spoon and put them on the boiling broth. Cook for about 7 minutes.
When both soup and meatballs are ready, serve them together as the Warsaw tripe!