Flaki po warszawsku is a Warsaw-associated Polish soup made with thin strips of beef tripe simmered in stock with root vegetables and warming spices. Versions vary by cook and region; this recipe includes the small meatballs found in some Warsaw-style renditions and serves the soup hot as a substantial first course or light meal.
Ingredients
- 1 lb (454 g) fully cooked beef tripe, cut into thin strips
- 8 cups (1.9 L) low-sodium beef stock
- 1 medium yellow onion, about 1 cup (150 g), finely diced
- 2 medium carrots, about 1 cup (160 g), peeled and cut into matchsticks or small dice
- 1 small parsnip, about ½ cup (80 g), peeled and cut into matchsticks or small dice
- 1 cup (120 g) peeled, diced celery root (celeriac)
- 1 bay leaf
- 1 teaspoon (2 g) dried marjoram, plus more to finish
- ½ teaspoon (1 g) ground allspice
- ½ teaspoon (1 g) ground ginger
- ⅛ teaspoon (0.3 g) ground nutmeg
- ½ lb (227 g) ground beef, kept refrigerated until you make the meatballs
- ¼ cup (25 g) fine dried breadcrumbs
- 1 large egg, about ¼ cup (50 g), beaten
- ½ teaspoon (3 g) fine salt for the meatballs, plus more to taste for the soup
- ¼ teaspoon (0.5 g) ground black pepper for the meatballs, plus more to taste
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (16 g) all-purpose flour
- 2 tablespoons (8 g) chopped fresh parsley, for serving
Instructions
- Prepare the tripe and stock. Rinse the fully cooked tripe under cool running water and drain it well. Cut any wide pieces into strips about ¼ inch (6 mm) wide so they are easy to eat with a spoon. Put the strips and beef stock in a large heavy pot with the bay leaf, allspice, ginger, and nutmeg. Bring the liquid just to a boil, then lower the heat until it simmers gently. Cover the pot partially and simmer for 50 minutes. A quiet simmer is preferable to a hard boil, which can make the broth cloudy and evaporate it too quickly.
- Mix the meatballs while the tripe simmers. In a bowl, combine the ground beef, breadcrumbs, beaten egg, ½ teaspoon salt, and ¼ teaspoon pepper. Mix just until the ingredients come together; overworking can make the meatballs dense. With damp hands, shape the mixture into small balls about ¾ inch (2 cm) across. You should have roughly 18 to 22. Keep them covered and refrigerated if they will wait more than a few minutes.
- Add the vegetables. Stir the onion, carrots, parsnip, celery root, and dried marjoram into the pot. Simmer for 15 minutes, partially covered, until the vegetables are beginning to soften but still hold their shape. Stir occasionally and check that the soup is bubbling gently rather than boiling vigorously. If the broth has reduced more than you like, add a little hot water or stock.
- Cook the meatballs in the soup. Lower the shaped meatballs into the simmering broth one at a time, spacing them around the pot. Simmer gently for 12 minutes, turning them carefully once if they are not submerged. Check a meatball in the center with a food thermometer: because these are made with ground beef, USDA FSIS sets the safe minimum internal temperature at 160°F (71°C). If it has not reached that temperature, continue simmering and check again.
- Thicken and finish. In a small saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture is smooth and pale gold. Ladle in about 1 cup (240 ml) of hot soup broth a little at a time, whisking to make a smooth mixture. Stir this back into the soup. Simmer for 8 minutes, stirring now and then, so the flour taste cooks out and the broth lightly thickens. Remove the bay leaf. Taste and adjust the salt, pepper, and marjoram. The finished broth should be savory and lightly thickened, not as dense as gravy.
- Serve hot. Ladle the tripe, vegetables, meatballs, and broth into warm bowls. Sprinkle with chopped parsley and, if you like, a pinch of extra marjoram. Provide bread alongside for dipping.
Tips
- Buy cooked tripe for this timing. Ask a butcher for fully cooked beef tripe, often sold cleaned and ready to use, and check the package directions. Raw tripe needs a much longer preparation and cooking process, so it is not a direct swap in this recipe.
- Slice it thinly. Strips around ¼ inch (6 mm) wide are easier to eat and heat through evenly. If the tripe is already sliced, check for unusually wide pieces and cut those down before adding them to the pot.
- Keep the roux pale. A dark roux brings a toasted flavor and color that can overpower this gently spiced soup. Whisk in the broth gradually; adding it all at once can leave floury lumps.
- Season at the end. Stock and cooked tripe vary in saltiness, and simmering concentrates the broth. Start with low-sodium stock and adjust the salt after the soup has finished simmering.
Serving Suggestions
Serve flaki in deep bowls while it is piping hot, making sure each portion gets a good balance of tripe, root vegetables, meatballs, and broth. Rye bread or a crusty loaf is useful for soaking up the seasoned liquid; boiled potatoes can also turn the soup into a more filling meal. A small dish of chopped parsley on the table lets diners add it just before eating, when its fresh flavor is most noticeable.
Because the soup already has a rich beef broth and meatballs, accompaniments can stay simple. Pickled cucumbers or a crisp cabbage salad offer a tangy contrast, while a spoonful of mustard at the table is an optional, punchier addition rather than a required ingredient. For a multi-course Polish-inspired meal, serve a modest bowl before a lighter main dish instead of treating it as the entire dinner.
Variations
Flaki is made in many Polish households, and its seasoning, thickness, and additions are not fixed. Small meatballs are associated with some Warsaw-style versions, but you can leave them out for a simpler tripe soup; doing so also shortens the preparation slightly. If you omit them, add a little extra tripe or vegetables so the servings still feel generous.
Celery root and parsnip can be hard to find. Replace the celery root with ¾ cup (90 g) diced celery stalks and the parsnip with an equal amount of additional carrot. The soup will still work, though it will be a little less earthy and sweet. If you cannot find ground allspice, use a small pinch of ground cloves and black pepper, taking care not to let the clove dominate. Marjoram is a characteristic flavor; dried marjoram is usually available in grocery stores, and oregano can substitute in a pinch, with a more assertive, less traditional herbal note.
For a thinner soup, skip the butter-and-flour thickener and simmer the broth uncovered for a few minutes if you want a more concentrated flavor. For a slightly thicker bowl, use 3 tablespoons (24 g) flour with the same amount of butter. Avoid adding cream as a default: it changes the broth’s character and softens the clear, savory spice profile.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking, ideally in shallow, covered containers so it cools evenly. Store it in the refrigerator for 3 to 4 days. The broth may thicken as it chills, and the tripe and vegetables will continue to take on flavor. If storing a large pot, divide it into smaller containers rather than leaving it to cool on the counter.
Reheat only the amount you plan to serve in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C). Check with a food thermometer, especially when reheating a thick portion with meatballs. Add a splash of stock or water if the chilled soup is too thick. You can also microwave individual portions in a covered microwave-safe bowl, stirring midway and checking that the center reaches 165°F (74°C). Avoid repeated cooling and reheating of the whole batch.
For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room at the top for expansion. Thaw it in the refrigerator, then reheat it to 165°F (74°C). The vegetables may soften slightly after freezing, but the soup remains suitable for a comforting reheated meal.
Frequently Asked Questions
What is flaki?
Flaki is a Polish soup built around strips of beef tripe in a seasoned broth, usually with vegetables and spices such as marjoram. The name refers to the tripe, and recipes differ in their thickness, seasoning, and extras. This version includes small beef meatballs in a Warsaw-associated style.
Does tripe taste strong?
Properly cleaned, cooked beef tripe has a mild, distinctive flavor and a springy, tender texture rather than a strong taste of its own. The stock, vegetables, and spices contribute much of the soup’s flavor. Rinsing cooked tripe before use and simmering it in fresh stock helps the finished broth taste clean and balanced.
Can I make this without meatballs?
Yes. Meatballs are an addition found in some Warsaw-style preparations, not a requirement for every version of flaki. Leave them out and serve the soup as a tripe-and-vegetable broth. The recipe’s meatball cooking time will no longer apply, so taste the vegetables for tenderness and adjust the final simmer as needed.
Can I use raw tripe instead of cooked tripe?
This recipe is timed for fully cooked tripe. Raw tripe generally requires careful cleaning and a substantially longer cooking period before it becomes tender, so it should not simply be added for the same 50-minute simmer. Follow the butcher’s or supplier’s preparation instructions, and begin this recipe only once the tripe is cooked and ready to use.
How can I tell whether the soup is too thick?
It should coat a spoon lightly while still pouring easily. If it looks more like a stew, stir in hot stock or water a little at a time until it reaches the consistency you prefer. If it seems thin, simmer it briefly uncovered or use the thicker roux option described above.
Can I prepare flaki ahead?
Yes. The soup can be cooked, cooled, and refrigerated, then reheated for serving; its flavors often become more blended by the next day. Refrigerate it within 2 hours, keep it for 3 to 4 days, and reheat leftovers to 165°F (74°C). If making it ahead, add a little stock during reheating if the broth has thickened.
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