Flaczki Soup

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  • 5 lbs. Tripe
  • 1 large beef soup bone or ham hock
  • 2 onions, roughly chopped
  • 3 ribs of celery, peeled and chopped
  • 1 sprig fresh parsley, chopped
  • 2 carrots, sliced into coins
  • 2-3 cloves garlic
  • 1 Bay leaf
  • 1 Tbsp. flour
  • 1 Tbsp. butter
  • 1/2 tsp. marjoram
  • salt & pepper to taste
  • Note: add 4 juniper berries and 4 peppercorns  



Make certain to buy tripe that is clean and white.
Scrape and clean the tripe.
Rinse well.
Place in a large saucepan and immerse in cold water.
Note: Some people prefer to pour boiled water over the tripe.
Cover and bring to a rolling boil.
Pour off the water and cover tripe with fresh, cold water.
Cook for 3 to 4 hours or until tender.
Let stand in this water overnight.
Pour off water.
Cook the beef soup bone or ham hock in about 2 qts. water with the onion, celery, parsley, carrots, garlic, Bay leaf, Juniper berries and peppercorns for 1-1/2 to 2 hours.
Cut the cooked tripe into chunks or strips about 3 inches long, 1/2 inch wide.
Add to the soup bone and vegetables.
Cook together for about 4 hrs. or until tripe is tender.
Brown flour in butter in frying pan, add a little soup stock to make a thin paste, add to tripe.
Add spices and cook for five more minutes. Serve with Dumplings.
Note: Tripe is served as soup or a main course meal.

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