Hearty Polish Beef Tripe Stew

Ingredients

• 500g (1.1 lb) beef tripe, cleaned and cut into small pieces 500g (1.1 lb) beef tripe, cleaned and cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Sour cream, for serving Sour cream, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 20g (Sugars: 8g)
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef tripe to the pot and cook for a few minutes until slightly browned.
3. 3.
   Stir in the diced carrots, celery, bay leaves, marjoram, black pepper, and salt. Cook for another 5 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the beef broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the tripe is tender.
5. 5.
   Once the tripe is tender, remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Flaki hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before using it in the recipe. Soaking it in cold water with a splash of vinegar can help remove any residual odor. Cut the tripe into small pieces for easier cooking and eating.

Tips & Tricks

• If you prefer a thicker stew, you can add a tablespoon of flour to the sautéed onions and garlic before adding the tripe.
• For an extra kick of flavor, you can add a splash of red wine to the stew during the simmering process.
• Flaki tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve Flaki hot in bowls, accompanied by crusty bread or Polish rye bread. The addition of a dollop of sour cream and a sprinkle of fresh parsley on top adds a creamy and herbaceous touch to the dish.

Presentation advice

When serving Flaki, make sure to present it in a deep bowl to showcase its rich broth and tender tripe. Garnish with a sprig of fresh parsley for an added pop of color.