Flaki

Ingredients

Instructions

1. 1

   Rinse the tripe very well under cold running water. Cut it into thin 4-5 cm strips if not already prepared. Put it in a pot with the beef stock, water, bay leaf, allspice, salt, and pepper. Bring to a boil, skim any foam, then lower to a steady simmer and cook partially covered for about 35 minutes, until the tripe is tender but still slightly chewy. A pressure cooker can reduce this stage, but with pre-cleaned young tripe this timing is realistic.

2. 2

   While the tripe cooks, prepare the vegetable base. Heat the butter and oil in a sauté pan over medium heat. Add the onion, carrot, parsley root, and celery stalk. Cook for 8-10 minutes, stirring often, until softened and lightly sweet but not deeply browned; gentle colour keeps the soup clear and balanced.

3. 3

   Add the tomato paste, ginger, marjoram, sweet paprika, nutmeg, and garlic to the softened vegetables. Stir for 1-2 minutes until fragrant and the tomato paste darkens slightly; do not let the garlic scorch or the paprika burn, or the soup will taste bitter.

4. 4

   Sprinkle the flour over the vegetable mixture and stir for 1 minute to coat everything evenly. Ladle in about 200 ml of the hot broth from the tripe pot, whisking or stirring constantly to make a smooth, light thickening base with no lumps.

5. 5

   Transfer the vegetable mixture into the pot with the tripe. Stir well and simmer for 10-12 minutes more, until the vegetables are fully tender and the broth is lightly thickened. Taste and adjust seasoning if needed; the finished flaki should be aromatic with marjoram and ginger, savoury, and gently warming rather than spicy.

6. 6

   Remove the bay leaf and allspice if you wish. Let the soup rest off the heat for 5 minutes so the flavours meld and the tripe relaxes slightly in the broth.

7. 7

   Ladle the flaki into warm bowls, scatter with parsley, and serve immediately with crusty bread on the side.

Nutrition per serving

Notes

• •For a deeper classic flavour, use homemade beef broth rich in marrow and collagen.
• •If your tripe is not pre-cooked or especially thick, it may need longer than 35 minutes; in that case, the real total cooking time will increase.
• •Cutting the vegetables into fine matchsticks helps them cook within the 60-minute target while keeping a traditional look.
• •Flaki is often served quite hot, sometimes with extra marjoram or a pinch of pepper at the table.

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