Carmarthenshire-style Flaczki with Pulpetami

Ingredients

In this Carmarthenshire-style adaptation, we incorporate local ingredients and flavors to give the dish a distinct Welsh twist. The original Polish Flaczki typically uses beef tripe as the main ingredient, but we substitute it with locally sourced lamb tripe, which adds a unique flavor profile. Additionally, we enhance the stew with traditional Carmarthenshire vegetables like leeks and carrots, giving it a touch of sweetness and earthiness. The meatballs are made with a combination of beef and pork, adding a richer and heartier taste to the dish. We alse have the original recipe for Flaczki z pulpetami, so you can check it out.

• 500g (1.1 lb) lamb tripe, cleaned and cut into small pieces 500g (1.1 lb) lamb tripe, cleaned and cut into small pieces
• 250g (8.8 oz) beef mince 250g (8.8 oz) beef mince
• 250g (8.8 oz) pork mince 250g (8.8 oz) pork mince
• 2 leeks, sliced 2 leeks, sliced
• 2 carrots, diced 2 carrots, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 liter (4 cups) beef or lamb broth 1 liter (4 cups) beef or lamb broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the lamb tripe to the pot and cook for a few minutes until slightly browned.
3. 3.
   Pour in the beef or lamb broth, bay leaves, dried thyme, and paprika. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the tripe is tender.
5. 5.
   In the meantime, prepare the meatballs by combining the beef mince, pork mince, Worcestershire sauce, salt, and pepper in a bowl. Mix well and shape the mixture into small meatballs.
6. 6.
   After the tripe has simmered for 2 hours, add the sliced leeks, diced carrots, and meatballs to the pot. Continue simmering for another 30 minutes, or until the meatballs are cooked through.
7. 7.
   Adjust the seasoning if needed and remove the bay leaves.
8. 8.
   Serve the Carmarthenshire-style Flaczki with Pulpetami hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Lamb tripe — Ensure that the lamb tripe is thoroughly cleaned before using it in the recipe. Soaking it in cold water with a splash of vinegar for a few hours can help remove any residual odor. Trim off any excess fat or tough membranes before cutting it into small pieces.
• Leeks — Make sure to wash the leeks thoroughly as they can often have dirt trapped between the layers. Slice them thinly, using both the white and green parts for added flavor.
• Meatballs — When shaping the meatballs, wet your hands with cold water to prevent the mixture from sticking. This will make it easier to roll them into uniform balls.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the simmering process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve the Flaczki with crusty bread or mashed potatoes for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Feel free to adjust the seasoning and spices according to your taste preferences.

Serving advice

Serve the Carmarthenshire-style Flaczki with Pulpetami in deep bowls, allowing the flavors to meld together. Garnish each serving with freshly chopped parsley for a pop of color and freshness. Accompany the stew with a side of crusty bread or mashed potatoes to soak up the delicious broth.

Presentation advice

To enhance the presentation, arrange a few slices of leeks and carrots on top of the stew. This adds a touch of vibrancy and showcases the key ingredients of the dish. Serve the stew in rustic bowls or traditional Welsh pottery for an authentic and visually appealing presentation.